This Banana Chocolate Chip Scones Recipe yields moist banana-flavored cream scones studded with chocolate chips and the top of the scones are piled high with melty chocolate chips. Scones are my favorite easy recipe for breakfast and brunch. You'll love the banana flavor and semisweet chocolate chips in these. This is also a great recipe to use up overripe bananas!
This post may contain affiliate links. Please see my Disclosure Policy.
These scones were inspired by the insane price of eggs right now. I wanted to develop an eggless scones recipe for folks who maybe don't have eggs on hand, but still want a delicious bread/pastry for breakfast (or afternoon tea). Luckily, banana is a great natural egg replacement. I used my regular, super-moist cream scone base recipe and replaced the egg with one very ripe mashed banana. The original recipe is adapted from Bon Appetit.
Even though I love banana chocolate chip as a flavor combo, this is somehow the first recipe on here that features them. However, this got me thinking about how delicious a chocolate ganache would be in the middle of my banana macarons. If you're more of a banana-only dessert lover, I highly recommend my banana bread cheesecake, which has actual banana bread blended into the cheesecake batter.
Jump to:
Why you'll love this recipe
- Scones are a quick recipe. You can skip the chilling, if desired, just make sure your ingredients are very cold and work quickly!
- This recipe does not require a stand mixer or electric mixer.
- These chocolate chip banana scones are MOIST.
Ingredients
- All-purpose flour gives these scones a tender crumb.
- Heavy cream adds richness and keeps the scones moist.
- Banana flavors the base and provides structure. The moisture in the banana also keeps these scones moist for days.
- Chocolate chips flavor the base and get piled on top for extra richness.
- Unsalted butter provides richness to the dough.
- Baking powder and baking soda give the scones a gentle rise.
- Light brown sugar sweetens the scones.
- Vanilla extract and kosher salt balance the overall flavor profile.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this banana chocolate chip scones recipe to your liking:
Save this recipe! ✉️
We'll email this post to you, so you can come back to it later!
- Spices — to make these more like chocolate chip banana bread scones, add 1 teaspoon of cinnamon to the dry ingredients.
- No chocolate chips — sub the semi-sweet chocolate chips for chopped chocolate or omit the chocolate completely. You can also use any variety of chocolate chips, such as milk, dark or white chocolate chips.
- Glaze — if you'd prefer a glaze instead of the pile of chocolate chips on top, try the glaze from my peach cobbler scones.
- Shape — you can make mini scones or large scones by cutting them differently, or you can even punch out circles using a round cookie or biscuit cutter.
- No chilling — you can skip the chill time, if you work quickly, keep your ingredients cold and don't mind a little spreading in the oven.
- Nuts — make banana nut scones by replacing the chocolate chips with chopped walnuts or pecans.
- No pastry cutter — if you don't have a pastry cutter, also called a pastry blender, cut the butter in with two knives. I do not recommend using a food processor, as it can overwork the dough.
- Another sugar — replace the light brown sugar with white granulated sugar or coconut sugar.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make this banana chocolate chip scones recipe
Step 1: Prepare a large baking sheet with parchment paper. Combine granulated sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine. Add the cold butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the chocolate chips and toss to coat in the flour.
Step 2: In a separate small bowl, mash the banana completely. Add the vanilla extract and heavy cream and whisk to combine. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or rubber spatula just until combined.
Step 3: Dump the dough onto a lightly floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.
Step 4: Place each segment on the prepared parchment paper lined pan. If you plan to add more chocolate chips on top, brush the tops of the scones with heavy cream and then gently press chips into the tops*. If you do not plan to add extra chocolate chips on top, brush with heavy cream and sprinkle with raw or turbinado sugar before baking. Freeze the scones for at least 30 minutes. Bake until golden brown for 25-30 minutes, or 30-34 mins if using a scone pan. Let cool on a wire rack for at least 15 minutes before serving.
Top tips
- To keep the chips from burning, add the cream and chocolate chips to the tops of the scones about 5 minutes before they are done baking.
- These are best served fresh. If you serve them past the first day they are made, I recommend reheating them in a toaster oven for 5-7 minutes at 350°F.
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter into the scone dough even easier and quicker.
Recipe FAQs
Store scones in an airtight container at room temperature for 2-3 days. Reheat in the microwave for 15-20 seconds or in a toaster oven for 5-7 minutes at 350°F.
Yes, freeze unbaked scones in an airtight container for up to 3 months. Do not thaw before baking.
Yes, replace the banana with one large egg.
More recipes you'll love
Lastly, if you make this Banana Chocolate Chip Scones Recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Banana Chocolate Chip Scones
Ingredients
Banana chocolate chip scones
- ¼ cup light brown sugar (55g) or granulated sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder aluminum free*
- ½ teaspoon kosher salt
- 3 cups all-purpose flour (360g) plus more for rolling
- ½ cup unsalted butter chilled, cut into ½-inch pieces (113g, 1 stick)
- 1 cup semi-sweet chocolate chips plus more for garnish (170g)
- 1 banana medium, very ripe
- 1 teaspoon vanilla extract
- 1¼ cups heavy cream plus more for brushing
Instructions
Do ahead
- The scones can be made ahead of time and baked from frozen, if desired.
- If using a scone pan, grease each cavity. If not, line a large baking sheet with parchment paper.
Make the scones
- Preheat the oven to 375°F.
- Combine the brown sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the chocolate chips and toss to coat in the flour.
- In a separate bowl, mash the banana completely. Add the vanilla extract and heavy cream and whisk to combine. Pour into the dry ingredients. Mix just until combined.
Slice and bake
- Dump the dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.
- Place each segment on the prepared pan.
- If you plan to add more chocolate chips on top, brush the tops of the scones with heavy cream and then gently press chips into the tops*. If you do not plan to add extra chocolate chips on top, brush with heavy cream and sprinkle with raw sugar before baking.
- Freeze the scones for at least 30 minutes. Bake for 25-30 minutes, or 30-34 mins if using a scone pan. Let cool on a wire rack for at least 15 minutes before serving.
Notes
Nutrition
Originally published 04/22/2025.
These scones stay so moist thanks to the banana! The extra chocolate chips on top are such a treat. Full disclosure, I am the author of this recipe.