Banana Pecan Chocolate Chip Mini Scones!
Serves 12
30 mins prep
15 mins cook
45 mins total
Banana Pecan Chocolate Chip Mini Scones! Ingredients: 2 cups of Flour 4 tsp of baking powder 1/2 tsp of salt 1/4 cup sugar 1/4 cup of chocolate chips 1/3 cup of pecans 6 tbsp of unsalted butter, room temperature 2/3 cup of milk 1 tsp of banana extract 1 large egg Directions: Preheat oven to 400 degrees Combine flour, baking powder, salt, sugar, chocolate chips and pecans in a mixing bowl or food processor and pulse a few times together. Add unsalted butter to dry mixture and pulse 7-10 times until it is sandy texture in the FP. If you are using a Mixer like myself mix on medium speed for 10 minutes till you have no butter chunks! Combine milk, egg and banana extract into a small bowl and mix together. Save 2 tbsp of the mixture for the egg wash of the scones. Take liquid mixture and combine into dry mixture. Use spatula to stir until rough dough forms. Take rough dough and knead on a floured countertop about 10 times, till you have a smooth round ball. Roll out dough about 2-2.5” inch thick and take a cutter to make your scones! I actually just use a top of a wine glass or a cup to do this! Place scones on parchment paper and bake for 12-15 minutes till scones triple in height and are golden brown. *If you want to top off your scone with bananas sauce or fresh fruits you can mash up one banana and add 1 tbsp of sugar to it until it is in icing form (freeze for about 20 minutes) and then you can smother your scone with banana topping! Other alternative is to heat blueberries or strawberries on a skillet medium heat with a tbsp of brown sugar and a splash of OJ and make a small fresh fruit jam (put in fridge for 15 minutes to cool)! Enjoy Xx, sm🙊🍌🍫🥜 #peeeldwithlove #peeledtoeat #sweetmonkey #scones #bananasforyou #chocolatechip #pecans #howyoupeeling #delicious
Preheat oven to 400 degrees. Combine flour, baking powder, salt, sugar, chocolate chips and pecans in a mixing bowl or food processor and pulse a few times together. Add unsalted butter to dry mixture and pulse 7-10 times until it is sandy texture in the FP. If you are using a Mixer, mix on medium speed for 10 minutes till you have no butter chunks! Combine milk, egg and banana extract into a small bowl and mix together. Save 2 tbsp of the mixture for the egg wash of the scones. Take liquid mixture and combine into dry mixture. Use spatula to stir until rough dough forms. Take rough dough and knead on a floured countertop about 10 times, till you have a smooth round ball. Roll out dough about 2-2.5” inch thick and take a cutter to make your scones (a top of a wine glass or a cup can be used). Place scones on parchment paper and bake for 12-15 minutes till scones triple in height and are golden brown. *Optional toppings: For banana sauce, mash one banana and add 1 tbsp of sugar until it is icing form (freeze for about 20 minutes) then smother the scone. For fresh fruit jam, heat blueberries or strawberries on a skillet medium heat with a tbsp of brown sugar and a splash of OJ (put in fridge for 15 minutes to cool). Enjoy!
