These scones are a delightful twist on the classic banana chocolate chip combination, perfect for breakfast or a sweet snack.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Ensure the dry ingredients are well mixed for even distribution.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
Mash the banana in a small bowl and mix it with the sour cream. Add this mixture to the dry ingredients along with the chocolate chips.
Do not overmix; just combine until the dough comes together.
Turn the dough onto a floured surface and gently knead it a few times. Shape it into a disk about 1 inch thick.
Handle the dough gently to keep the scones tender.
Cut the disk into 8 equal wedges and place them slightly apart on the prepared baking sheet.
Spacing the scones allows them to bake evenly and develop a nice crust.
Bake in the preheated oven for 20-25 minutes or until golden brown. Let cool slightly before serving.
Check for doneness by inserting a toothpick into the center; it should come out clean.
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