sweet banana and chocolate chip scones.

Mmm I think I'll just let the pictures do the talking today. All I want to say is that these scones are definitely not dense but are in fact delightfully light and fluffy, in case you're worried about the banana puree weighing them down. The taste of banana is indubitably detectable without being too overpowering nor mild, although if you use bittersweet chocolate chips your tastebuds may not be so attuned to the banana flavour and may consequently seem quite faint. Thus I'll advise that you use semisweet chocolate instead of bittersweet. Also, these exude the most heavenly aroma once they're baked. I made the dough the night before and popped them in the oven for breakfast - the best kind of wake-up call.

Sweet Banana and Chocolate Chip Scones
makes 8 (large) scones
slightly modified from Baking by Flavour

2 1/2 cups all-purpose flour
2 3/4 tsp baking powder
1/4 tsp cream of tartar
1/2 tsp salt
1/3 cup unsifted confectioners' sugar
6 tbsp unsalted butter, cold and cubed
2 large eggs
6 tbsp heavy cream
2 tsp vanilla extract
1/2 cup mashed ripe bananas
3/4 cup mini chocolate chips

Whisk the flour, baking powder, cream of tartar, salt and confectioners' sugar together. Add the chunks of butter and rub it into the flour until the mixture resembles sand.

Whisk the eggs, heavy cream and vanilla together in a separate bowl. Blend in the mashed bananas.

Pour the wet mixture into the dry mixture, add the chocolate chips and stir to form a dough.

Knead the dough lightly on a well-floured work surface for 10 seconds until it is slightly less sticky. Pat into an 81/2 to 9 inch round disk. Cut into eight wedges and transfer the scones to a lined baking sheet, placing them about 3 inches apart. (I actually skipped the kneading and slicing of the dough and just scooped large spoonfuls of dough onto the baking sheet directly.) Refrigerate dough for 15 minutes.

Preheat oven to 400F. Bake the scones for 17 to 20 minutes.