Banana Chocolate Chip Scone

• Vegetarian

• Produce

  • 2 Bananas, small very ripe and mashed

• Refrigerated

  • 1 Egg beaten with

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cup Milk chocolate or dark chocolate chip
  • 1/4 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 12 tbsp Butter
  • 1/2 cup Greek yogurt, low fat
  • 1 package Whipped cream cheese
  • 1/4 Whipping cream

Found on sunnyinlondon.com

Description

Ingredients

• 4 cups all-purpose flour (have extra to dust rolling pin and biscuit cutter, plus to add if dough consistency is too sticky)
• ½ cup sugar
• 2½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 12 tablespoons cold butter (1½ sticks) or margarine, grated or diced in to small cubes
• 2 small bananas, very ripe and mashed
• ½ cup low-fat Greek yogurt, or regular
• 1 cup milk chocolate or dark chocolate chips
• 1 egg beaten with a teaspoon water (glaze)
• Chocolate Cream Cheese:
• 1 cup milk chocolate or dark chocolate chips
• ¼ whipping cream
• 1 package (8 ounces) whipped cream cheese

Directions

• Preheat oven to 425 degrees.
• Grease or spray scone baking pan and/or cookie sheets.
• Make Chocolate Cream Cheese: Add chocolate and cream in a small saucepan over very low heat, stirring until chocolate is smooth and mixture is melted. Set aside and cool to room temperature. Stir the mixture into cream cheese in a small bowl. It may be covered and refrigerated for several days. Serve at room temperature.
• To begin making scones, use a sifter to mix first five dry ingredients together in to a food processor fitted with a metal blade or in a mixing bowl. Process or mix at a low speed, or until combined.
• Add cold butter cubes and blend until mixture resembles coarse crumbs.
• Add banana, yogurt and chocolate chips. Mix until all dry ingredients are moistened.
• When dough is sticky to touch but manageable without overtaking your hands, remove it to a floured surface like a marble slab.
• If using a scone pan, flatten the dough a bit with your hands and then pull sections off to half fill a wedge in the pan. Repeat until pan is full. Take remaining dough and use a rolling pin to create a circle approximately ¾ inch thick. Using a 2-inch round, square or heart-shaped biscuit cutter dipped in flour, cut out biscuits. Place them about 1 inch apart on a greased baking sheet. Gather up the scraps of dough and pat them into a ¾ inch disk. Continue cutting and patting out dough until all dough is used.
• Brush tops of scones lightly with egg glaze. Discard extra glaze.
• Bake 7-10 minutes, or until scones are golden brown.
• You may wrap scones well and keep overnight at room temperature or freeze. Reheat them at 350 degrees for 5 minutes or until hot.
• Serve warm with Chocolate Cream Cheese.