Banana, oatmeal, chocolate chip scones

We had weekend guests and I had made some blueberry scones, plain vanilla scones (same base recipe as I use but no add-ins except vanilla bean paste)  and these banana oatmeal chocolate chip scones. I used my favorite recipe as the base but changed it up to a few items I had on hand that I wanted to try in my scones. I switched up the cream with greek yogurt, used oatmeal, chocolate chips, and bananas. These were great. Flavorful, moist, and super easy to make. Freeze up the shaped scones and bake as you need them!

ENJOY!

Ingredients:

2½ cups all-purpose flour

½ cup sugar

1 tbsp. baking powder

½ tsp. salt

6 tbsp. cold unsalted butter, cut into small pieces

2 mashed bananas

1/2-1 cups oatmeal-I found 1 cup was perfect but some like less

1-1/2 cups chocolate chips-depending how much you like

1/2 tbsp cinnamon-depending on how much spice you like

1 large egg plus 1 large egg yolk

3/4-1 cup plain ff greek yogurt

Additional sugar for sprinkling

Directions:

Preheat the oven to 400F.  Line a baking sheet with parchment paper or a silicone baking mat

In a food processor, combine the  flour, ½ cup of sugar, baking powder, cinnamon, and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.

In another small bowl or a liquid measuring cup, combine the mashed banana, egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened. Add in oatmeal and chocolate chips. Gently stir them in.

Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.

Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.  Sprinkle lightly with additional sugar.

(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.)

Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time.)