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      Chocolate Chip Banana Scones

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      392 SharesThese Chocolate Chip Banana Scones have perfectly crisp, buttery edges with a fluffy, yet flaky, soft center making this the perfect scone recipe!Make sure you make my Chocolate Chip Banana Bread too! I use a secret technique that makes it the ABSOLUTE BEST!Chocolate Chip Banana Scones Will Be Your New Favorite Breakfast Pastry!I hear a lot that people don’t like scones…and I kind of understand if your first scone was a bad one…because when they’re bad, well, they’re badddd. Dry and crumbly with little to no flavor. And really what’s the point?But if you’ve ever had a good scone and are in search of a great recipe, well, today’s your lucky day! A “good scone” will be have a golden, crunchy exterior, with a light, flaky inside. It will be sweet, but not too sweet. Almost like the perfect combination of a biscuit and a muffin.And these Chocolate Chip Banana Scones take that one step further…think a biscuit, meets chocolate chip banana bread. Unexpectedly perfect!Looking For More Scones Recipes? Try These:Banana Scones Are Easy!Here’s the thing, scones are very simple to make, and honestly pretty tough to mess up if you have a good recipe. There are a few tricks to help ensure success though:Make sure your butter is cold. The cold butter melts into the dough creating the flakiness that makes them irresistible.Cut your butter into cubes. This helps it mix in faster without warming up the butter too much.Bake at a high temperature so the outsides get crispy, while the inside stays soft and flaky.Topping with turbinado sugar (Sugar In The Raw) gives you extra crunch, which is my favorite part of a scone.How To Make Scones…Gather your ingredients first, here’s what you will need:butterheavy cream1 mashed bananaall purpose flourbaking powderkosher saltbrown sugarcinnamonchocolate chipsturbinado sugarThe process:Whisk the flour, baking powder, sugar, cinnamon, and salt together.Cut the butter into the mixture using a pastry cutter. You can also use a fork. Mix in your chocolate chipsThen whisk together your wet ingredients…the banana, heavy cream and add them into the flour mixture, like you would if you were making banana bread.Lightly knead the dough on a floured work surface and then cut into wedges. Sprinkle on some crunchy coarse turbinado sugar and bake!When they’re done drizzle them with a little icing and enjoy!Are These Scones Fluffy?YES! The interior of these scones are a fluffy yet flaky soft banana bread, and the outside has a buttery crunch.Can You Add Nuts?You absolutely can. Mix in 1/2 cup of chopped pecans or walnuts if you would like! If you would like to leave out the chocolate chips that’s fine too!How To Store Scones…If these happen to make it beyond 10 minutes of baking them, I give you credit for self control. To store them, place them in an airtight container for up to 3 days.And you can absolutely freeze them as well! Just allow them to thaw out at room temperature. After they’re frozen and thawed you can place them in a 350°F oven for 3-4 minutes to reheat, and get the edges crisp again.I would recommend if you plan on doing this to wait until you’re ready to serve to drizzle with icing! Enjoy!PrintChocolate Chip Banana Scones Description:These easy Chocolate Chip Banana Scones are like banana bread with crispy, buttery edges and soft, flaky centers. The perfect scone!Ingredients:2 cups all purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt1/2 cup light brown sugar1 teaspoon ground cinnamon1/2 cup cold butter, cut into cubes1 cup semi-sweet chocolate chips1/2 cup + 2 tablespoons heavy cream, divided1 medium banana, mashed (about 1/3 cup)2 tablespoons turbinado sugar for garnishIcing2 tablespoons butter, melted1 cup powdered sugar1/2 teaspoon ground cinnamon2 tablespoons milkInstructionsPreheat oven to 425°F. Line a baking sheet with parchment paper and set aside.In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don’t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.In a medium bowl mix together 1/2 cup of the heavy cream and banana.Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don’t over-mix.Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 – 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.Bake for 15- 20 minutes until the edges are golden brown.Icing: Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.Serve warm or at room temperature.Notes:Store airtight for up to 2 days.Keywords:: cookies and cups, scones, scones recipe, banana scones, chocolate chip banana Want To Save This Recipe?PIN for later: LEGGI TUTTO

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      Pecan Sour Cream Coffee Cake

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      Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Looking for more coffee cake recipes? Don’t forget to try my recipe for The Best Coffee Cake ever! You won’t be disappointed!Pecan Sour Cream Coffee Cake Is Going To Be Your Favorite Breakfast Cake! I will always be an advocate for cake for breakfast. Cake just tastes better in the morning if you ask me…and if you call it a “coffee cake”, it automatically becomes less taboo and more nostalgic. And to prove to you how PRO Cake For Breakfast I am here are some of the other breakfast cake recipes I have here on my site:Let’s Talk About How To Make Pecan Sour Cream Coffee Cake!First, I’ll begin with how easy it is. I promise you. Of course there are a few steps, you have the filling and topping, the cake itself, and the easy icing drizzle. But none of these elements is difficult in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t keep myself from eating half of it with a spoon before I assemble the cake. It’s a sweet, crunchy, cinnamon, buttery mixture that should be illegal.What Does the Sour Cream Do?Some of my most favorite cake recipes use sour cream. Now, before you tell me you don’t like it, let’s just clarify that you don’t TASTE the sour cream. What it does is add the exact right amount of moisture, while the acidity in the sour cream aids in giving the cake a tender crumb.It works a lot like buttermilk, but adds a little more weight making the cake slightly denser, which works perfectly for a coffee cake.THE TOPPING!!Oh, blessed be. The pecan streusel in this cake is absolutely everything. It is the most perfect combination of finely chopped pecans, butter, salt, cinnamon, and brown sugar.I can’t seem to keep my spoon out of the mixture, all in the name of taste-testing of course, while I am making this cake.It adds the exact right amount of crumbly-crunch that all good coffee cakes need.Serve this Coffee Cake Warm, At Room Temperature, Or Freeze It For Later!This cake is incredibly versatile. Of course enjoying a slice warm is the ultimate indulgence, but it’s perfect to make the night before so it’s ready and waiting for breakfast.How Do You Freeze Coffee Cake?Or absolutely make this and freeze it for later! Here’s what you do:Bake the cake and allow it to cool completely.Don’t drizzle it with icing. Wait and save that step for when you are ready to serve it. The icing will melt a bit and get sticky if you freeze and thaw it out.You can freeze it right in the pan you baked it in so if that pan has an airtight lid that will work great. Or I would recommend baking it in a disposable aluminum pan if you’re planning on making it and freezing it.Cover the pan tightly in plastic wrap and then again in aluminum foil. Freeze it for up to 30 days.To thaw, allow it to thaw at room temperature. If you would like to reheat it, cover the cake in foil and bake it at 300°F for about 15 minutes, or until warmed through.Here Are Some More Sour Cream Cake Recipes You Might Like:PrintPecan Sour Cream Coffee Cake Description:Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Ingredients:Pecan Streusel3 tablespoons butter, melted2/3 cup light brown sugar1 teaspoon ground cinnamon1/2 teaspoon kosher salt2 tablespoons all purpose flour1 1/2 cups finely chopped pecansCake1/2 cup butter, room temperature1 cup granulated sugar2 eggs1 tablespoon vanilla extract1 cup sour cream1/2 teaspoon kosher salt1 teaspoon baking powder3/4 teaspoon baking soda1 3/4 cups all purpose flourIcing3/4 cup powdered sugar1 tablespoon milkInstructionsPreheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.Turn the mixer to low and add int he flour until just combined. Don’t over mix.Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.Bake for 30-35 minutes.Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.Notes:Store airtight at room temperature for up to 3 daysKeywords:: cookies and cups, coffee cake, pecan cake, sour cream coffee cake, easy coffee cake, best coffee cake Want To Save This Recipe?PIN for later LEGGI TUTTO