My favorite bakery up in Brevard, North Carolina has the best goodies anywhere I’ve been in the southeastern United States. For some reason bakeries around here are just lacking or specialize in the traditional American super sweet treats like heavily frosted cakes, cupcakes and cookies.
Well Bracken Mountain Bakery has excellent scones. I’m not talking about a Starbuck’s scone that is sweet with sweet icing on top. I’m talking a traditional scone that has a hint of sweetness. I can’t pick a favorite flavor there since they are all so delicious, but since I had bananas in the freezer I decided it was time to attempt recreating the banana chocolate chunk scone.
The boys and I made these a couple times and we think it’s good enough to compete with our memories of the scone. It’s pretty basic at the heart of it all. Take a scone, add banana and some cocoa powder and chocolate chunks. The banana is a little tricky since obviously that makes them moister so adjustments need to be made.
This time when I made them Sean was more than happy to be my sous chef. For him helping meant licking everything he could get in his hands! It also meant picking through the chocolate chunks. I told him he couldn’t have any of the chunks so he hunted down all the shavings from cutting the chocolate and ate them!
We’ve stopped by the bakery and taken this scone along on a hike. It’s a great treat to have after burning lots of calories climbing the mountains. It’s even better with a cup of tea, especially on days like we are having right now. Tonight we have a small chance of snow flurries, Jack is beyond excited. So perhaps he can sit down, watch the weather satellite, have a tea or hot chocolate and a scone! Maybe next we’ll attempt the orange cardamom cinnamon rolls from Bracken Mountain Bakery.
Banana Chocolate Chunk Scones
2 3/4 c. flour
1/4 c. cocoa powder
1/4 c. dark brown sugar
1 Tbs. baking powder
1/2 tsp. salt
5 Tbs. butter, very cold and cut into cubes
6 oz. dark chocolate, chopped
1/2 c. whipping cream
2 medium bananas, mashed
Preheat oven to 450 and line a baking sheet with parchment paper. Whisk together the flour, cocoa powder, brown sugar, baking powder and salt in a large bowl. Add the butter and cut it in with your fingers or a pastry blender until the dough resembles pea sized crumbles. Stir in the chocolate chunks.
In a small bowl whisk the eggs, cream and bananas. Pour the wet ingredients over the dry and stir just until combined. Pour the dough out onto a floured surface and gently knead a few times. Divide the dough into two pieces and flatten out into discs about 3/4 inch thick. Cut each disc into six pieces and place on the baking sheet. Bake for 13-18 minutes.
* The dough can be a little sticky due to the bananas so flour your hands well.
Yields: 12 scones