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The Flying Biscuit Café Banana, Chocolate Chip and Pecan Scones Recipe
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The Flying Biscuit Café Banana, Chocolate Chip and Pecan Scones Recipe

Make this Straight-From-the-Restaurant The Flying Biscuit Café Banana, Chocolate Chip and Pecan Scones Recipe at home. Perfect for breakfast, a light dessert at dinner or a snack anytime, Flying Biscuit Café's Banana, Chocolate Chip and Pecan Scones are sure to please.
Prep Time20 minutes
Active Time20 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Kid Favorite, Snack
Cuisine: American
Keyword: The Flying Biscuit Café
Yield: 8 Scones

Ingredients

  • 4 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 3/4 cups Sugar
  • 1/4 teaspoon Salt
  • 1 3/4 cups Heavy Cream + a bit more for brushing
  • 1 teaspoon Vanilla
  • 1 cup Pecan Pieces
  • 3 medium Ripe Bananas
  • 2 cups Chocolate Chips
  • Large Grain Sugar for sprinkling

Instructions

  • Preheat oven to 300ºF.
  • Cover a sheet tray with a Silpat or parchment paper. Set aside.
  • In a medium bowl, add flour, baking powder, sugar and salt. Mix well with a whisk.
  • In a separate medium bowl, add bananas and vanilla. Mash together with a fork.
  • Pour heavy cream into banana and vanilla mixture. Mix together until incorporated.
  • Add banana mixture to flour mixture. Mix gently until just blended. Do not over mix.
  • Fold in chocolate chips and pecans.
  • Turn out onto floured surface and knead gently 2 turns.
  • Roll dough into a large circle one inch thick. Cut into eight triangles.
  • Arrange triangles on sheet tray.
  • Brush top of scones with cream. Sprinkle with sugar.
  • Place tray in preheated oven.
  • Bake for 20 minutes.
  • Serve hot or cold.
  • If not using immediately, store, covered, in the refrigerator or on the counter, until ready to serve.

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