Chocolate hazelnut & banana scone

The classic English scone with a little modern twist. Banana adds softness and moisture to the dough so it stays fresh for days, and hazelnut spread... well, that makes everything better. Perfect 'waste-saving' recipe for overripe bananas.
🕒 Prep Time 20 mins
🍳 Cook Time 18 mins
Total Time 38 mins
🍽️ Servings 6 servings
🔥 Calories 410 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Fork for mashing banana
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Hazelnut)

Instructions

1

Preheat the oven to 180°C. Line a baking tray with parchment paper.

Tip: With scones, 'heat shock' is essential for a sudden rise.
2

Sift the flour and baking powder together, add the salt. Rub the cold butter in with your fingers until crumbly.

Tip: Do not melt the butter! Cold butter pieces are needed for the flaky texture.
3

Mash the banana with a fork. Mix in the egg, milk, honey and hazelnut spread.

Tip: The more ripe (brown) the banana, the sweeter and easier to mash.
4

Pour the banana mixture into the flour and fold together loosely. Do not knead!

Tip: Only mix until the flour disappears. Overmixing makes it tough (gluten development).
5

Tip onto a floured board, flatten to 2-3 cm thickness. Cut out scones or cut into triangles.

Tip: High dough = high scone.
6

Place on tray and bake for 15-18 minutes until golden brown.

Tip: Due to banana sugar, it may brown sooner, watch the colour!
7

Cool on a wire rack.

Recipe FAQ

Why is the scone flat?
Your baking powder is probably old, or you rolled the dough too thin. It should be at least 2-3 cm thick before baking!

Ingredients

  • 200 g Wholemeal flour
  • 10 g Baking powder
  • 1 pinch Salt
  • 60 g Cold butter
  • 80 g Hazelnut spread (e.g. Nutella)
  • 40 g Honey
  • 100 ml Milk
  • 1 Ripe banana
  • 1 Egg