Whole Wheat Banana Chocolate Chip Scones

Saturday afternoon, after a run and before a night of margaritas + nachos, I made scones.IMG_6427

What possessed me to get all Martha Stewart and whip these up is really beyond me, because I’d never actually ever eaten a scone prior to… well, these.

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Seriously.

In fact, I taste tested one (post-margs and nachos, naturally), and had no idea what I was tasting FOR. I mean, yeah, they were delish, but I wasn’t exactly sure what a scone was supposed to taste like in the first place.IMG_6433

Luckily for me, I had some scone connoisseurs at Sunday’s brunch, and I was assured that these did, in fact, taste like real scones. Real scones that you would happily eat two of alongside an already decadent meal of, say, French toast casserole and mimosas.

Yoga works up an appetite, people.

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Oh, before I forget, I strongly recommend you try these with peanut butter on top. I may know nothing about scones, but I DO know that everything is better with peanut butter, and these are no exception. And you can totally down dog while these guys are baking…

In fact, it’s encouraged.

Whole Wheat Banana Chocolate Chip Scones

*inspired by this recipe

Ingredients

  • 2 1/4 cup whole wheat flour
  • 1/3 cup sugar
  • 1/2 tsp baking soda
  • 2.5 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup (one stick) cold, unalted butter, cut into small pieces
  • 2/3 cup milk (I used unsweetened almond milk)
  • 2 small, really ripe bananas, mashed
  • 1 1/2 tsp vanilla
  • 1/2 cup chocolate chips

Directions

1. Preheat oven to 425 degrees. In a large bowl, whisk together, flour, sugar, baking soda, baking powder, cinnamon, and salt. Add butter and manually mix with your fingers, until a dry, crumb-y mixture forms.

2. Make a well in the center of the mixture and add milk, bananas, and vanilla. Stir until well combined with a wooden spoon, and then fold in chocolate chips.

3. On a lightly floured surface, roll out dough with your hands and divide in two. Form the dough halves each into a round, flat mound, and use a sharp knife to divide six slices in each mound. Place all the slices onto a cookie sheet and bake for 12-14 minutes, or until no longer soft.

Let cool and serve with coffee or tea, or with a smear of peanut butter.

Makes 12 slices

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