Chunky Monkey Scones

I love scones, but I am always disappointed when they are dry. These scones are far from dry – they are light and flaky scones studded with bits of semisweet chocolate and pieces of banana are perfect for an afternoon treat, or to surprise a special someone with breakfast in bed.

I figure I can justify having one for breakfast if I include some fruit, and I love the flavor combination of banana and chocolate. If you’re not a banana fan, you could always switch the banana out for some dried cranberries or a handful of ripe blueberries. And hey, with Mother’s Day coming up soon, you could print the recipe up and leave it out with a hint that it might be a great dish to make for your special day.

Chunky Monkey Scones

Recipe from Rachael of www.lafujimama.com, inspired by the Buttermilk Biscone recipe in The Back in the Day bakery Cookbook, by Cheryl Day & Griffith Day

Makes 8 scones
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/8 teaspoon ground cardamom
1 stick cold butter, cut into 1/2-inch cubes
2 bananas, peeled and chopped into small pieces
1/4 cup semisweet chocolate chips
3/4 cup whole milk
1 egg, beaten with a pinch of fine sea salt, for egg wash
2 tablespoons granulated sugar for sprinkling

1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with a piece of parchment paper, or a silicone baking mat.

2. Whisk together the flour, sugar, baking powder salt, and cardamom in a large mixing bowl until completely incorporated. Add the butter, and toss to coat each piece in flour. Using a pastry blender, or two knives, cut in the butter until the largest pieces are the size of small peas.

*Add the banana pieces and chocolate chips, and toss to distribute evenly.

3. Gradually pour in the milk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl. You should still see lumps of butter in the dough (these will give you light and flaky scones). You may not use all of the milk. However, if the dough seems dry, you may need to add a little more milk. The dough is ready when it is moist and slightly sticky.

4. Transfer the dough to the prepared baking sheet. Dust the top of the dough lightly with flour, then use your hands to gently pat it into a round disk, and cut it into 8 wedges. Brush the tops of the scones liberally with the egg wash, then sprinkle with the granulated sugar.

5. Bake for 20 to 25 minutes, rotating the baking pan halfway through to ensure even baking, until the scones are lightly golden and fully baked. Serve warm or at room temperature.

These scones are best eaten the day they are made.