Banana Chocolate Scones
Author: Lynne
  • 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
  1. Place a rack into the center of the oven and preheat to 400 degrees F.
  2. Prepare a baking sheet by lining it with parchment.
  3. In a large mixing bowl, whisk together the flour, baking powder, Whole Foods Organic Fair Trade Ceylon Cinnamon, salt, and nutmeg.
  4. Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
  5. In a small mixing bowl, whisk the egg.
  6. Add the Wholesome Organic Blue Agave Low Glycemic Sweetener, soured milk and bananas and mix.
  7. Pour the mixture into the dry ingredients and stir until it just comes together.
  8. Add the Lake Champlain Chocolate Old World Drinking Chocolate, and using a rubber spatula, knead and fold it together about 8 to 10 times.
  9. Prepare a flat surface by dusting it with flour, and turn the dough out onto it.
  10. 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.
  11. Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack to cool completely.
Recipe Notes

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.