Ingredients
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3 1/2 cups flour
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1/2 cup sugar
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2 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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12 tablespoons cold butter or 12 tablespoons margarine
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1 cup banana yogurt or 1 cup sour cream
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3 semi-sweet chocolate baking squares, chopped into small pieces
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1/4 cup whipping cream
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2/3 cup very ripe banana, mashed
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1 egg yolk
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3/4 cup miniature chocolate chip
Instructions
- Preheat oven to 350°F
- Combine the first 5 ingredients in bowl.
- Cut in the butter until the size of peas.
- Add the yogurt or sour cream, egg yolk, bananas and chocolate chips.
- Combine into ball. Flour a surface and knead gently until it comes together.
- Grease a cookie sheet. Place ball in centre of sheet and pat down to form a disk, about 2 1/2 inches high (approx).
- Cut dough in half and then in half the other way (now you have 4 pieces. Now repeat again. So now you have 8 triangles.
- Pull trianges out from each other so they are not touching too much. This will give you lots of nice crust.
- Bake for about 20 minutes. Time depends on how thick you made the scones. To test for doneness -- check the centres where they touch. If firm, they should be done.
- For Chocolate Glaze:
- When scones are done, put some mini choco chips on top of the scones. Leave for 5 minutes, then spread over top.
- OR.
- For Chocolate Cream Cheese:
- Heat chocolate and cream until chocolate is melted.
- Cool to room temperature.
- Stir into whipped cream cheese.
- Serve along side scones. YUMMY!