Banana and chocolate chips scones

I've finally had to accept the idea that not all the bananas I buy will be eaten as a fruit; for some reasons, one or more become overripe so fast that their destiny. if they are not too bad to be necessarily wasted, is to be used as an ingredient of a baking recipe. Since I made this banana cake with chocolate chips, that really made me change my mind on any kind of baked goods containing banana as a main ingredient, I started experimenting with this fruit: since banana gives a pleasant, particular moistness to baked stuff, it is possible to make very nice things without adding much fat (butter or oil or any other kind of shortening); it is also possible to reduce the quantity of sugar, taking advantage of the natural sweetness of the fruit, and even avoiding to use eggs since bananas have a natural thickening action.
These banana and chocolate chips scones are absolutely worth trying; soft, moist and - trust me - with a really light texture! They are perfect for an healthy, energetic breakfast, as well as for the afternoon tea-time but also give them to your children for breakfast or as a snack (especially if they don't like to eat fruit).

Banana and chocolate chips scones  

makes 8 - 10 scones

200 g all-purpose flour
70 g Demerara sugar

8 g baking powder

60 g butter, chilled

1 pinch sea salt

75 g buttermilk

1 ripe banana

1 tsp pure vanilla extract

1/4 tsp cinnamon powder

90 g chocolate chips

Preheat the oven to 210° C.

Mash the banana with the back of a fork. In a medium mixing bowl mix the flour, baking powder and sugar. Add the cold butter, diced into cubes, and rapidly mix with your fingertips until you a crumby mixture . Pour in buttermilk, vanilla and mashed banana. Finally add chocolate chips (you can reserve some to spread on top before baking).

Turn the dough onto a generously floured working surface; flatten with your hands (also well floured) into a 16- 18 cm disc. Cut into 8 or 10 wedges and transfer them onto a baking sheet lined with parchment paper (the dough is very soft and sticky, so you will need a spatula to move the unbaked scones to the baking sheet).

Bake for about 15 minutes, until golden.