Triple Chocolate Banana Scones
These triple chocolate scones are studded with banana chunks in an intensely chocolatey batter and then topped with chocolate glaze and a peanut butter drizzle.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 8 scones
- 1/3 cup (1 1/2 oz) cocoa powder
- 4 oz bittersweet or semisweet chocolate, broken into chunks
- 1 2/3 cups (6 1/2 oz) all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/4 tsp table salt
- 6 tbsp unsalted butter, well chilled, cut into 1 inch cubes
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 2 large ripe but firm bananas, cut into 1/2 inch dice
- 2 oz bittersweet or semisweet chocolate, finely chopped
Peanut Butter Drizzle
- 1 tbsp coconut oil
- 4 tbsp all natural peanut butter
- 1 tsp agave syrup, or maple syrup
Preheat oven to 375F.
In the bowl of a food processor, pulse the cocoa powder and the chocolate until the chocolate is finely ground. If it starts to melt, stop and continue with the next step.
Add the flour, sugar, baking soda, baking powder, and salt. Pulse to combine. Add the butter and pulse until the mixture has the texture of coarse breadcrumbs, about 10 1-second pulses. Add the buttermilk and vanilla, and pulse 4-5 times, or until the mixture has just come together.
If the mixture doesn't want to become a ball, just scrape it out of the processor and give a few quick stirs by hand, adding a spoonful or two of buttermilk if need be. Then gently mix in the diced bananas. Pat the dough into a rough ball.
Turn out the scone dough onto a well floured cutting board and liberally sprinkle the top with flour too. Flatten the dough into a circle about 1 inch thick, adding more flour if needed to keep the dough from sticking. Cut the scones into 8 wedges.
Arrange the wedges on a baking sheet and bake the scones for 14-16 minutes, or until puffed and firm to the touch. Transfer the scones to a cooling rack to cool to room temperature.
When the scones are cool, make the glaze and the drizzle.
For the drizzle
In a medium saucepan, melt the coconut oil. Mix in the peanut butter and agave syrup and stir until the drizzle is smooth and runs off the spoon.
Like the glaze, pipe the drizzle over the scones with a squeeze bottle and a round piping tip or a plastic bag with the corner cut off.
The scone dough will be a bit dry before you add the bananas. However, even though they are chunks, the bananas will moisten the dough and make it a bit sticky. Remember to use plenty of flour!
For ease of cutting the scones and transferring them to the baking sheet, I like to use a buttered and floured bench scraper. It makes clean cuts and then you can push it under the scones to pick them up off the cutting board.
The scones are best eaten the day they are made. However, they are good up to three days later when kept in a sealed container.
I have tried both melting and chopping the chocolate in the batter, and grinding it provides all over chocolate flavor without making the dough too wet.
I highly recommend coconut oil in the peanut butter drizzle. It melts to provide a smooth flow when you are topping the scones and then firms up to keep the topping where you want it. That said, don't store the scones on top of each other. Neither the peanut butter or the chocolate topping is firm enough.