Best 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 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.