Banana Chocolate-Chip Walnut Scones

This recipe was created out of my love to Ninas beloved chocolate-banana bread. Last summer every time I came home for Sunday lunch she made it! And since she is not baking it for me now, I made my own version of it in the form of scones!

It is not a typical scones recipe, because you scoop the dough with an ice-cream scoop. Then put it in the freezer for half an hour. But this step is very important since it’s the reason the scone stays in its form during baking.
Normally you would cut the dough in half. Then fold it in itself several times, make a disc and cut it in 6 triangle.

I hope you will enjoy my favorite scones recipe as much as I do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

Love, Antonia

Whole grain Banana Chocolate-Chip Walnut Scones with maple glaze

Scones inspired by my love to banana bread

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Course: Breakfast, scones

Cuisine: American

Keyword: banana, chocolate-chip, scones

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Servings: 12 Scones

Calories: 315kcal

Author: Antonia

Ingredients

• 2 1/2 cup spelt flour or any whole grain flour
• 1/2 cup coconut sugar
• 1 1/2 tsp cinnamon
• 1 pinch salt
• 1 tbsp baking powder
• 1 tsp baking soda
• 2/3 cup cold butter cubed
• 2 bananas mashed
• 1 egg
• 1/2 cup buttermilk
• 1 tbsp pure vanilla extract
• 1/2 cup chocolate-chips
• 1/2 cup chopped walnuts

Instructions

• Preheat the oven to 200°C and line baking pans with parchment paper 
• In a small bowl whisk together the egg, mashed bananas, buttermilk and vanilla extract.
• In a large bowl whisk together the flour, coconut sugar, baking powder, baking soda, cinnamon, salt until combined. Add butter cubes, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. 
• Add in the chopped walnuts & chocolate-chips and toss to evenly distribute.
  
• Add the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Do not overmix! You should still se some streaks of flour throughout.
  
• Using an ice-cream scoop (size between 1/4-1/2 cup, depending on the size of the scones you want). Scoop the scones onto prepared baking sheet and then set the pans in the freezer to freeze for 30 minutes. This will help your scones to hold their shape while baking.
• Once they are chilled, put 6 on each baking sheet, brush with melted butter and sprinkle with cinnamon sugar (mix brown sugar with cinnamon). Let them bake for 18-20 minutes, they should be slightly golden brown.
  
• Once the scones have cooled, drizzle with the maple glaze (2-3 tbsp maple syrup, 1 1/2 cup icing sugar depends on consistency, whisk together until smooth)
  
  

Notes

Substitution for buttermilk, if you are like me and never have buttermilk at home:
1/2 cup buttermilk = 1 1/2 teaspoon vinegar + enough milk to fill to 1/2-cup line

Nutrition

Calories: 315kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 234mg | Potassium: 214mg | Fiber: 4g | Sugar: 12g | Vitamin A: 380IU | Vitamin C: 1.7mg | Calcium: 78mg | Iron: 1.7mg

If you liked this recipe I would recommend you this delicious recipe for cranberry-grapefruit scones.

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