Roasted Banana, Peanut Butter & Dark Chocolate Chip Scones
Roasted Banana, Peanut Butter & Dark Chocolate Chip Scones
Nothing says cozy morning quite like the aroma of freshly baked scones wafting through your kitchen. These aren't your ordinary scones – we're talking about tender, flaky pastries packed with the irresistible combination of caramelized roasted bananas, creamy peanut butter, and rich dark chocolate chips.
When you roast bananas, the natural sugars caramelize, creating an intensely sweet and complex flavor that transforms these scones from good to absolutely extraordinary. Combined with the nutty richness of peanut butter and the sophisticated bite of dark chocolate, these scones are pure indulgence in every bite.
Flavor Powerhouse: The holy trinity of banana, peanut butter, and chocolate creates layers of complementary flavors that work in perfect harmony.
Texture Paradise: Expect tender, buttery crumb with pockets of melted chocolate and sweet banana throughout.
Make-Ahead Friendly: The dough can be prepared the night before, making morning baking a breeze.
Crowd Pleaser: Whether it's brunch with friends or an afternoon treat, these scones disappear fast.
Ingredients
For the Roasted Bananas:
2 medium ripe bananas
For the Scones:
2½ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons cold unsalted butter, cubed
½ cup creamy peanut butter
½ to ¾ cup heavy cream
½ ricotta cheese
1 large egg
⅓ cup maple syrup
1 teaspoon banana extract
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
¾ to 1 cup dark chocolate chips
Roasted bananas (from above)
tubinado sugar
Instructions
Preheat your oven to 425°F after chilling scones 30 to an hour in the fridge.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange bananas on the sheet. Roast for 10-12 minutes until banana peel looks black. Let cool completely, then roughly chop.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some larger butter pieces.
In a separate bowl, whisk together heavy cream, ricotta cheese, egg, maple syrup, banana extract, vanilla bean paste and vanilla. Add the peanut butter and whisk until mostly smooth (small lumps are okay).
Pour the wet ingredients into the flour mixture and gently stir with a fork until just combined. Fold in the chocolate chips and roasted banana pieces. The dough will be slightly sticky – this is perfect!
Turn the dough onto a lightly floured surface and gently pat it into a 7-inch circle about 1 inch thick.
Using a sharp knife, cut the circle into 8 wedges, like a pizza. For extra height, you can also use a round cookie cutter to make individual scones.
Place the scones on your prepared baking sheet, leaving about 2 inches between each one. Pop them in the fridge for 30 minutes to an hour – this helps them hold their shape and creates better rise.
Remove from fridge, brush top of scones with heavy cream and sprinkle with turbinado sugar.
Bake for 23-28 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Allow scones to cool for 10 minutes before serving.
Pro Tips for Scones
Keep Everything Cold: Cold butter and chilled dough are essential for flaky, tender scones. Don't skip the chilling step!
Don't Over-mix: Gentle handling keeps scones tender. Mix just until ingredients come together.
Roasting is Key: Don't skip roasting the bananas – this step intensifies the flavor dramatically.
Fresh is Best: These scones are incredible warm from the oven, but they'll keep covered at room temperature for several days.
Storage and Make-Ahead Tips
Freezer Friendly: Unbaked scones can be frozen for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to baking time.
Make-Ahead Dough: Prepare dough through step 4, wrap tightly, and refrigerate overnight. Bake fresh in the morning.
Leftover Love: Day-old scones are perfect split and toasted with butter.
These roasted banana, peanut butter, and dark chocolate chip scones prove that some flavor combinations are simply meant to be. The next time you're craving something special for breakfast or afternoon tea, give these a try – your kitchen (and everyone in it) will thank you.
Makes 8 scones | Prep time: 30-45 minutes | Rest time: 30 minutes to 1 hour | Bake time: 23-28 minutes
