Banana Chocolate Chip Scones Recipes

Steps:

• Preheat oven to 350°F
• Combine the first 5 ingredients in bowl.
• Cut in the butter until the size of peas.
• Add the yogurt or sour cream, egg yolk, bananas and chocolate chips.
• Combine into ball. Flour a surface and knead gently until it comes together.
• Grease a cookie sheet. Place ball in centre of sheet and pat down to form a disk, about 2 1/2 inches high (approx).
• Cut dough in half and then in half the other way (now you have 4 pieces. Now repeat again. So now you have 8 triangles.
• Pull trianges out from each other so they are not touching too much. This will give you lots of nice crust.
• Bake for about 20 minutes. Time depends on how thick you made the scones. To test for doneness -- check the centres where they touch. If firm, they should be done.
• For Chocolate Glaze:.
• When scones are done, put some mini choco chips on top of the scones. Leave for 5 minutes, then spread over top.
• OR.
• For Chocolate Cream Cheese:.
• Heat chocolate and cream until chocolate is melted.
• Cool to room temperature.
• Stir into whipped cream cheese.
• Serve along side scones. YUMMY!

Steps:

• Heat oven to 400.
• In large mixing bowl,combine flour,sugar,baking powder& soda& salt.
• Cut in butter with a pastry blender until mixture resembles coarse meal,& set aside, In medium bowl,mix buttermilk,vanilla extract,egg whites& the banana.
• Add to dry mixture just until combined,blend in the chocolate chips.
• Place dough on lightly floured surface,& knead lightly.
• Spray large cookie sheet with cooking spray.
• Pat dough into a 9-inch circle on the cookie sheet.
• Sprinkle the nuts& brown sugar over dough,and gently press into dough.
• Cut dough into 12 slices.
• Bake 20 minutes.

Steps:

• Mix flour and baking powder in a bowl.
• In another bowl, with an electric mixer, beat butter on high speed until creamy. Add (all) sugar and beat 3-5 minutes more until pale and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk then scrape down the sides of the bowl. Reduce speed to low and add flour mixture; mix only until blended.
• Fold in the chocolate chips.
• Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, about 2 inches apart.
• Loosely cover dough with plastic wrap and refridgerate about 45 minutes. (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks).
• Heat oven to 350 degrees.
• Uncover scones (or take frozen ones out of freezer) and bake 15 minutes. Turn down the heat to 325 degrees and bake about 13 minutes longer, or until pale golden brown. Cool, uncovered, on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.