Banana-Chocolate Chip Scones

Meet the BEST scones you will EVER have. Moist, yet crumbly, with the most magical combination of creamy bananas and dark chocolate chips. Like a chocolate chip cookie and a banana muffin had a baby. Sweet, buttery, warm, golden. Everything a scone aspires to be. One-bowl-easy too.

Seriously, you need just ONE bowl (or food processor, which is equally easy but you have more parts to clean). The dough comes together in minutes, and bakes in less than 15. That means, you don't have to wait very long to be amazed. You'll be thankful for that.

And let's face it, the combination of bananas and chocolate is practically unrivaled. Put them into a scone and all bets are off.

And the texture is spot on. If I had to describe it, I would say it's equal parts crumbly like a cookie, and moist like a muffin. So many scone recipes are dry! Why is that? Perhaps the recipe developer assumes you'll dunk the wedge in coffee? I make no assumptions, so we'll start with a moist scone and worry about dunking later. You on board with that?

Banana-Chocolate Chip Scones

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
3/4 cup mashed bananas, about 2 bananas
2 tablespoons milk, cream or half and half
1/3 cup semisweet chocolate chips
Parchment paper or wax paper

Preheat the oven to 425 degrees.
In a food processor or large bowl, combine the flour, sugar, baking powder, and salt. Pulse or mix with a fork to combine. Add the butter and pulse or use a pastry cutter (or your hands) until the mixture is crumbly. Add the bananas and milk and pulse or stir until just blended; don't overmix. Add the chocolate chips and pulse one or two times, or stir until just incorporated.
Transfer the dough to the parchment or wax paper and gently shape/pat into a 7-inch round. Transfer the paper to a baking sheet. Cut the round into 8 wedges (you don't need to separate them; just cut the wedges).
Bake for 13 to 15 minutes, until golden brown and a wooden pick inserted in between the wedges comes out clean or with little moist bits clinging to it. Cool slightly before serving. Store leftovers in an airtight container.
Serves 8