Banana Chocolate Chip Scones - My Bizzy Kitchen

Banana Chocolate Chip Scones – My Bizzy Kitchen


One of the best things about working from home is being steps away from my kitchen.  It’s been nice to clock out at 12:30 and instead of meeting my sister for a walk, I walk steps into my kitchen and see what I can come up with!

Hannah doesn’t like bananas unless they are slightly green, or barely able to peel.  Once they start to brown in the slightest way, she’s over it.  And it never fails when I buy a giant bunch of bananas, so does Hannah, then I have ALL THE BANANAS to use up.  Jacob is kind of over me adding bananas everything, but you have to use up what you have.

The secret to scones is to freeze the dough for at least 30 minutes.  I got busy on my computer and these were in the freezer for an hour, but you’ll get clean knife cuts when you do that.

And the peanut butter glaze – #swoon!  It makes these scones.  I used Truvia in the scone batter, so the powdered sugar in the glaze gives just enough sweetness, and then you’ll get a bite of chocolate chip in every other bite.  Love.

This is a shaggy dough.  I made 16 mini scones.  I divided the dough into two circles, and with wet hands, press the dough into a circle and freeze.  Wetting your hands makes the dough not stick to your hands.

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Banana Chocolate Chip Scones

These are the perfect sweet treat to start your day or snack on. If you love peanut butter, you’ll love the peanut butter glaze!


Scale

Ingredients

  • 2 2/3 cups self rising flour (regular flour is fine too)
  • 1/3 cup Truvia
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons I Can’t Believe It’s Not Butter
  • 1/2 cup oat milk (any milk works)
  • 1 egg
  • 2 ripe bananas
  • 60 mini Lily’s chocolate chips
  • 1 tablespoon vanilla
  • 2 tablespoons PBFit Sugar Free (powdered peanut butter)

For the glaze:

  • 2 tablespoons PB Fit
  • 2 tablespoons powdered sugar
  • 2 teaspoons oat milk (or any milk) just enough to get to glaze consistency

Instructions

Heat oven to 425.

Mix the flour, Truvia, baking powder, salt, cinnamon in a large bowl.  Mix the butter, oat milk, egg, banana and vanilla extract and whisk just until combined – it’s okay if the bananas are a bit chunky.

Mix the wet ingredients with the dry ingredients.  Don’t freak out on my if you think “the dough is too wet!”  It will come together.  

Divide dough in half and put dough on two separate parchment papers.  Wet your hands and press the dough into a 6-7 inch circle.  Place the parchment paper on a cookie sheet or plate and place in your refrigerator for 30-60 minutes.  It will be so much easier to cut.

Cut each circle into 8 scones.  I baked 8 at a time, so keep the second dough in the freezer until ready to bake.  For a soft scone bake 9 minutes, for a bit of a crust, bake 11 minutes.

Mix the PB2, powdered sugar and oat milk together to make the glaze.  Once the scones are completely cooled, drizzle the glaze over the scones.  I had enough glaze for 15 scones – one lonely scone didn’t get a glaze, but I was too lazy to make more. 😛

Notes

On #teampurple on WW, each scone is 3 points.  If you are on blue or green and make these, can you let me know how many points they are so I can update this?  You’re the best – thanks!

See that clean knife cut?  Don’t skip the freezer part.  Unless you are in a hurry, then you can make drop scones. 

If you make these – let me know!  I’d love to know what you think.

Stay safe everyone – make it a great day – hugs!



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