I don’t know about you but for some reason in my mind bananas when put into a baked good should be accompanied by baking chips and oatmeal. There is just something about that combination that comforts you deep down inside. The combination naturally lends itself to breakfast baked good too, having banana and oatmeal in it. That is why I made these Chippy Banana Oat Scones. They have plenty of banana flavor, good filling oats, and you can use any combination of baking chips that you want too!
First, we are going to stir together flour, quick cooking oatmeal, brown sugar, baking powder, baking soda, salt, and just a touch of cinnamon in a bowl.
Next, it’s time to cut in the butter! You can use a pastry cutter for this or just cut the butter really small with a knife and stir it together with the dry ingredients.
Now it is time to add the mashed banana (it will taste best if the banana is a bit over ripe), buttermilk, and vanilla. Stir it in well. The dough is going to be a bit wet.
Fill a 1/2c. measuring cup with baking chips, any kind will do. You can use a combination of all the baking chips in your cupboard if you like or just stick with one or two kinds.
Stir in the baking chips. For this first batch, I used butterscotch, milk, white, and mini baking chips. For the next batch, I used butterscotch baking chips and mini Reese’s Pieces! Yes, you can use mini M&M’s or mini Reese’s Pieces, it’s amazing you should try it!
Place the dough on an ungreased baking sheet.
Use your hands to press the dough out into a 7-inch circle.
Sprinkle the top with coarse sugar.
Cut the dough into 8 wedges.
Bake at 425F for 18-22 minutes or until it feels firm when pressed lightly in the middle.
You can enjoy these scones warm or at room temperature. They are best stored at room temperature in an airtight container. These Chippy Banana Oat Scones are great for breakfast or for a snack or even as a dessert! You’re gonna love eating these. They are nice to make for special occasion breakfasts too because they are quick to whip up and taste fantastic!
What is your favorite way to use over ripe bananas?
- 1⅓c. four
- 1c. quick cooking oats
- ¼c. brown sugar
- 1¼t. baking powder
- ¼t. baking soda
- ¼t. salt
- ½t. ground cinnamon
- ⅓c. cold butter
- ⅓c. overripe banana (about one banana)
- ½c. buttermilk
- ½t. pure vanilla extract
- ½c. assorted baking chips
- coarse sugar to top
- Preheat oven to 425F.
- In a large bowl stir together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in the butter.
- Stir in the banana, buttermilk, and vanilla.
- Stir in the baking chips.
- Place the dough on an ungreased baking sheet, press dough into 7-inch circle.
- Sprinkle with coarse sugar. Cut into 8 wedges.
- Bake at 425F for 18-22 minutes or until the center feel firm when gently pressed.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)