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Banana Cinnamon Chocolate Chip Scones Recipe

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★★★★★

4.5 from 69 reviews

Delightfully soft and fluffy banana scones made with mashed bananas, plant-based yogurt, and a hint of cinnamon, enriched with dairy-free dark chocolate chips or nuts. These easy-to-make scones are perfect for a comforting breakfast or snack, offering a dairy-free and egg-free treat with a naturally sweet flavor and tender crumb.

Ingredients

Scale

Main Ingredients

  • 3 1/2 cups Self-Rising Flour (+ 1/4 cup for working the dough)
  • 1 1/3 cups Mashed Banana (about 3 large bananas)
  • 2/3 cup Vanilla Plant-Based Yogurt (+ extra for brushing)
  • 1/2 cup Dairy-Free Dark Chocolate Chips (or chopped pecans or walnuts)
  • 1 teaspoon Cinnamon
  • 1/4 cup Unrefined Cane Sugar

Instructions

  1. Preheat Oven: Preheat your oven to 390°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with cooking oil spray; set aside.
  2. Mash Bananas: In a large mixing bowl, mash the bananas with a fork or the paddle attachment of a stand mixer until smooth.
  3. Measure Bananas: Pack the mashed bananas into a measuring cup to get exactly 1 1/3 cups, then return them to the mixing bowl.
  4. Add Dry and Wet Ingredients: Add the vanilla plant-based yogurt, self-rising flour, cinnamon, and cane sugar to the mashed bananas. Stir initially with a spoon to combine.
  5. Knead Dough: Flour your hands and knead the dough in the bowl or with the stand mixer’s paddle attachment. The dough will be sticky and crumbly; knead until it comes together into a rough dough.
  6. Fold in Add-ins: Gently fold in the dairy-free dark chocolate chips or chopped nuts, if using.
  7. Prepare for Shaping: Clean your hands and lightly oil them along with your cookie cutter to prevent sticking.
  8. Shape the Dough: Sprinkle 2 tablespoons of flour on your work surface. Place the dough on it, sprinkle more flour on top, and press or roll the dough out to about 0.8 inches (2 cm) thickness.
  9. Cut Scones: Use a 3.5 inch (8 cm) diameter cookie cutter to cut out scones from the dough.
  10. Arrange Scones: Place the cut-out scones on the prepared baking sheet with a thumb’s width space between each to allow for slight expansion.
  11. Re-roll Dough: Gather leftover dough, press it together, roll out, and cut more scones.
  12. Brush with Yogurt: Use a pastry brush to lightly coat the tops of the scones with some of the reserved vanilla plant-based yogurt.
  13. Bake: Bake on the center rack at 390°F (200°C) for 15 to 17 minutes until the tops are golden brown.
  14. Cool: Transfer scones to a cooling rack and let cool before serving.

Notes

  • Use self-rising flour to avoid adding extra leavening agents.
  • The dough will be sticky and imperfect; this is normal and ensures tender scones.
  • You can substitute nuts for chocolate chips or omit both if preferred.
  • Brushing with plant-based yogurt creates a nice golden finish without eggs.
  • Adjust baking time slightly based on your oven’s accuracy and size of scones.

Keywords: banana scones, vegan scones, dairy-free scones, plant-based breakfast, chocolate chip scones, cinnamon scones

Find it online: https://zestywithzane.com/banana-cinnamon-chocolate-chip-scones-recipe/