Banana Chocolate Scones made with banana and Fair Trade Certified organic cinnamon, organic Blue Agave and drinking chocolate. These scones make a delightful breakfast or brunch treat.
Today has been a day to celebrate Mom . . .
Moms are special, we all know that and they do and have done a lot for us. They may or may not have shaped who you are today. My mother definitely did, as did both of my aunts and grandmothers. I am tremendously blessed to have had these women in my life as my mentors.
They largely influenced who I am both as a person and as a mother.
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As part of this celebration of mothers here in the United States, I also want to celebrate the mothers who take part in Fair Trade bringing us an amazing assortment of delicious and incredible products because we all know that Moms Make a World of Difference!
I’d like to introduce one in particular to you, Clara Alberca, she is a sugar and cocoa farmer at CEPICAFE in Peru and she is nothing short of amazing!
This incredible woman is 69 years young. She has a wonderful heart, smiling every day as she harvests the sugar cane.
Her husband Miguel Villaciencia is 69 years as well and has a serious liver disease which prevents him from working in the fields as he once used to. Therefore, Clara has become the primary caretaker for the family.
She has been a member of CEPICAFE since 2001 and says, “My husband cannot work anymore, but I try to do my best. At least we have stable prices and credit benefits from the organization [CEPICAFE] that allows us to be more at peace.”
What a true inspiration! Way to go, Clara and thank you for your work and dedication!!
This banana chocolate scones recipe features ingredients from this incredible assortment of Fair Trade Certified products, which you can find in many grocery stores. When you purchase these along with other certified products, you’re helping families around the world improve their lives.
When I looked at box of Fair Trade Certified products, I instantly knew they’d be perfect baked up with bananas into delicious scones for Mother’s Day.
What’s better than eating and using great products and knowing that you’re essentially paying it forward?
I was more than happy to use a few of these items in the creation of my Banana Chocolate Scones and I look forward to using them again.
- Whole Foods Organic Fair Trade Ceylon Cinnamon
- Wholesome! Organic Blue Agave Low Glycemic Sweetener
- Lake Champlain Chocolates Old World Drinking Chocolate (pure dark chocolate chips, not powder)
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If you’ve been reading here for a while you may have noticed I have kind of a thing for chocolate and banana. Separately, they’re wonderful. No one will turn down an Easy Chocolate Bear Claw or a Banana Oat Bran Peanut Butter Chip Muffin.
When you put bananas and chocolate together? They’re simply magical.
Maybe the only thing that can improve the banana + chocolate combo is the addition of peanut butter! This Peanut Butter Chocolate Chip Banana Bread is to die for.
Banana Chocolate Scones Recipe
Like all of my favorite Scone Recipes, these Banana Chocolate Scones are made with buttermilk–or homemade soured milk. The curdled milk helps the scones rise just right and also ensures a softer, moister scone!
The ripe bananas also lend terrific moisture to the scones. These banana chocolate scones will be moist and full of banana flavor, even the next day.
Start by making the soured milk. Whisk together 1/3 cup of milk with 1 teaspoon of vinegar. Let the milk sit for about 15 minutes or until curdled.
Meanwhile, mash your bananas and mix together the dry ingredients in a separate bowl. Use a pastry cutter (or your clean fingers) to cut the butter into the flour mixture to make a crumbly dough. This takes a minute or two; the dough should resemble a course meal.
Next, add an egg, the agave sweetener and the mashed bananas to the dough along with the soured milk. Stir just until everything comes together.
Fold in the drinking chocolate and knead with a flat spatula about 6 – 8 times.
How to Cut Scones
Now, it’s time to cut the scones into the classic wedge shape!
Lay out the dough on a clean, floured surface. Divide the dough in half and pat each into a circle approximately 5 inches in diameter.
Cut the dough into 6 wedges and transfer the entire disk of dough to the prepared baking sheet. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be bit more moist than is typical of many scones.
Bake for 20 – 25 minutes in an oven preheated to 400 F. The scones are done baking when the tops are lightly golden brown and firm. Transfer to a wire rack and let cool completely before serving.
I think these are sweet and moist enough to enjoy all on their own. However, they’re also wonderful spread with a little warm butter. (I mean, what isn’t even better with butter?)
Recipe Notes for Banana Scones
- If you happen to have buttermilk on hand, go ahead and skip the step of making soured milk and use buttermilk instead.
- For ideal sweetness, moisture and rich banana flavor, make sure your bananas are very ripe. Overripe bananas work great here too.
- Keep the scones close together (touching or almost touching) while baking. This helps the scones turn out extra moist!
Banana Chocolate Scones will keep well for a couple of days stored in a covered container but I think they’re best served fresh the same day.
Can you freeze scones?
All scones freeze well and these banana scones freeze beautifully. Store in airtight containers or freezer bags to prevent unwanted freezer burn. Thaw to room temperature (or defrost in the microwave) before serving.
Bake up a batch of banana chocolate scones on the weekend and pop them in the freezer for easy on-the-go breakfasts or snacks throughout the week. No one will be sad to have a supply of homemade scones in the freezer!
Fair Trade Recipes
Since learning about how big of an impact Fair Trade Certified products can have on both individuals and communities, I’ve made it a point to use fairly traded ingredients as much as possible in my baking. Check out these other recipes that use Fair Trade ingredients, too!
Banana Chocolate Scones
Full of banana flavor and flecked with rich fair trade chocolate, these scones bring together some of my favorite flavors. You’ll love these delicious scones even more knowing that so many of the ingredients are Fair Trade Certified!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon Whole Foods Organic Fair Trade Ceylon Cinnamon
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon nutmeg
- 5 tablespoons cold unsalted butter
- 2 ripe bananas mashed
- 1 egg
- 1 tablespoon Wholesome Organic Blue Agave Low Glycemic Sweetener
- 1/3 cup soured milk directions in notes
- 3/4 cup Lake Champlain Chocolate Old World Drinking Chocolate
- Place a rack into the center of the oven and preheat to 400 degrees F.
- Prepare a baking sheet by lining it with parchment.
- In a large mixing bowl, whisk together the flour, baking powder, Whole Foods Organic Fair Trade Ceylon Cinnamon, salt, and nutmeg.
- Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
- In a small mixing bowl, whisk the egg.
- Add the Wholesome Organic Blue Agave Low Glycemic Sweetener, soured milk and bananas and mix.
- Pour the mixture into the dry ingredients and stir until it just comes together.
- Add the Lake Champlain Chocolate Old World Drinking Chocolate, and using a rubber spatula, knead and fold it together about 8 to 10 times.
- Prepare a flat surface by dusting it with flour, and turn the dough out onto it.
- Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges and transfer the entire disk of dough to the prepared baking sheet. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be bit more moist than is typical.
- Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack to cool completely.
Measure 1/3 cup milk into a measuring cup. Pour 1 teaspoon white vinegar into the milk. Mix and allow to sit for 15 minutes. Use as directed.