Chocolate Shortbread Scones With Caramelized Bananas Recipes

BANANA CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
• In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in the butter, using a pastry blender or your fingers. Alternatively, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal (uneven pieces of butter in the mixture is good!). Add 3/4 cup heavy cream and vanilla extract and stir with a spatula or a fork until dough begins to form. If dough is too crumbly, add more heavy cream - up to 1/4 cup. Don't overmix. Gently fold in bananas and chocolate chips. The dough will be slightly sticky.
• Transfer dough to a floured surface and knead dough gently, about 5-6 times, until a ball forms. Pat the dough into a 9-inch (22 cm) circle, about 3/4-inch thick. Cut the circle into 8 even wedges.
• Place the scones on prepared baking sheet. Brush the tops with a bit of heavy cream. Sprinkle with coarse sugar. Bake scones for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow it to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
• These scones are delicious either warm or at room temperature.
• Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.

CHOCOLATE CHIP BANANA BREAD SCONES

Steps:

• Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt (if using buttermilk, see note for adding baking soda). Add the butter. Using a pastry blender or two forks, cut in the butter to the flour mixture until crumbly and the butter is in small pea-sized pieces. Alternately, you can grate the butter into the flour with the large holes of a box grater and toss to combine with the flour (don't cut the butter into chunks, leave it whole as a stick).
• In a small bowl or liquid measuring cup, whisk together the cream (or buttermilk), mashed banana and vanilla extract.
• Add the wet ingredients to the flour mixture. Stir with a fork or rubber spatula until it starts to come together and forms large clumps. Add the chocolate chips or chocolate chunks.
• Using your hands, knead the dough until it forms an cohesive mass and most of the dry ingredients are incorporated.
• Turn the dough onto a lightly floured counter and pat into a long, skinny rectangle, about 15-inches long by 2 1/2-inches wide. (You can alter the dimensions if you want larger or smaller scones.) Using a sharp knife or bench knife, cut the rectangle into 12 wedges or triangles.
• Place evenly spaced on the prepared baking sheet. At this point, you can cover and refrigerate for an hour to firm up the dough (or up to 24 hours) or bake right away. If baking right away, the scones might lose a bit of their shape, but they'll still taste great.
• Bake for 15-20 minutes until golden and baked through. Let cool completely or until just warm before glazing.
• For the glaze, whisk together all the ingredients until smooth, thinning with extra water or milk, if needed. It should be thick but pourable. Drizzle the glaze evenly over the scones. Serve immediately or store in an airtight container at room temp for 1-2 days.

CHOCOLATE SHORTBREAD SCONES WITH CARAMELIZED BANANAS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a medium bowl, gently mix together the bananas, agave nectar, cinnamon, and salt until the bananas are completely coated.
• Spread the banana mixture over the prepared baking sheet. Bake the bananas on the center rack for 20 minutes. The edges of the banana slices will be crisp and golden brown. Remove from the oven. Let the bananas stand for 30 minutes, or until completely cool. (The bananas can be stored in an airtight container in the refrigerator for up to 1 week.)
• Line 2 baking sheets with parchment paper.
• In a small bowl, mix together the chocolate crumb and chocolate chips just until combined; set aside. In a medium bowl, whisk together the flour, cocoa powder, evaporated cane juice, baking powder, and salt. Add 1/2 cup oil, the vanilla, and the hot water and combine until a thick dough is formed. If the mixture seems too dry, fold additional water, 1 tablespoon at a time, into the batter until it is moist. Using a plastic spatula, gently fold the chocolate chip-crumb mix into the dough just until it appears marbled.
• Dust the counter generously with flour. Drag the dough through the flour until it is completely coated. Pat the dough gently until it is 1 inch thick, and, using a 3-inch round cookie cutter, make 12 scones. Arrange the scones on the prepared baking sheets with at least 1 inch between them. Brush each with the remaining 1/4 cup oil and sprinkle them with a pinch of evaporated cane juice. Bake the scones on the center rack for 18 minutes, rotating the sheets 180 degrees after 10 minutes. The finished scones will be crisp to the touch.
• Let the scones cool on the sheets for 30 minutes, or until completely cool. Cut each scone in half horizontally and spread 1 tablespoon vanilla frosting and a generous amount of the caramelized bananas on the bottom half. Replace the tops and dust with confectioners' sugar. Store the scones in an airtight container at room temperature for up to 2 days.