Banana Chocolate Chip Scones

These banana chocolate chip scones are incredibly moist, easy to make
and are perfect on the go!

Moist Banana Chocolate Chip Scones

I had some friends over a few weeks ago and every time one of them went into my freezer to grab ice they would comment on the number of bananas that I had stashed away in my freezer. While I love bananas, they have to be the perfect shade of yellow for me to eat them. I knew that my stash of over ripe bananas was starting to get out of hand, which of course meant it was time to bake something! After baking two loafs of banana bread, I still had a bunch of bananas left over. I love making scones because they come together quickly and you don’t have to wait for your butter to soften - in fact you want nice cold butter straight from the fridge so you get nice and flaky scones.

Banana and chocolate is one of my favourite flavour combinations. The bananas add sweetness and moisture to the scones and you can’t go wrong with extra chocolate - just saying. They are light and flaky, moist and of course delicious! So grab those over ripe bananas hiding in your freezer and whip up a batch of these scones today!

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

Makes: 16 scones

Ingredients:

2 ripe bananas
1 egg
¼ c heavy cream
2 c flour
½ c sugar
1 tsp cinnamon
2 tsp baking powder
½ tsp salt
½ c butter, cold & cut in cubes
½ c mini semi sweet chocolate chips

Directions:

Pre-heat oven to 425F. Line two baking sheets with parchment paper and set aside.

In a food processor or blender puree banana, egg, and heavy cream, set aside. In a large bowl whisk together flour, sugar, cinnamon, baking powder and salt. Cut butter into flour mixture, until mixture resembles wet sand. Mix wet ingredients into dry until just combined. Mix in chocolate chips. Turn dough out onto a floured surface and kneed dough into a ball. Divide dough into two. Flatten dough into a large round disk and cut into 8 even wedges. You should have 16 scones total.

Evenly place scones onto prepared baking sheets and brush with heavy cream. Bake scones for 10-12 minutes or until bottoms are lightly browned. Remove from oven and allow scones to cool completely on a wire rack.

Banana Chocolate Chip Scones

Chai Cream Puffs

These chai cream puffs have the perfect amount of chai flavour and they are topped with white chocolate and a dusting of cinnamon that really highlight the chai flavour. Perfect for a cozy evening in.

Cream puffs filled with chai whipped cream and topped with white chocolate and cinnamon

As much as I’d love to start bombarding you with Christmas recipes - I will hold off for another week. I figured these Chai Cream Puffs were the perfect transition between Fall and the holidays! Chai is one of those flavours that works so well for both occasions (any occasion really!). I drink chai lattes all year round. In the summer I love them iced and there is nothing better then a hot chai tea latte on a cold day. There is something about chai at winter - its so warming and totally cozy.

I have been having a lot of fun with cream puffs lately. I love how versatile the choux pastry is. It’s the perfect vessel for so many different flavours. I love how light and airy the choux pastry is. Its so fun to fill with different combinations then dunk in chocolate or glaze. The possibilities are endless and I am having so much fun exploring them. Maybe next year I will attempt to make a croquembouche for the holidays. They are so impressive looking! But for this year these chai cream puffs will have to do.

Cream puffs filled with chai whipped cream and topped with white chocolate and cinnamon

Chai Cream Puffs

Makes: 18-24 Cream Puffs

Ingredients:

For the Pate a Choux
1 c water
½ c butter, cut into cubes
½ tsp salt
1 tbsp sugar
1 c flour
4 eggs

For the Chai Whipped Cream Filling
1½ c heavy cream
¼ c chai concentrate

¾ c white chocolate chips, melted
Cinnamon

Cream puffs filled with chai whipped cream and topped with white chocolate and cinnamon

Directions

For the Pate a Choux: Pre-heat oven to 425F. Line baking sheet with parchment paper, set aside. In a medium saucepan, over medium heat, combine the water, butter, salt & sugar. Simmer until the butter has melted and the mixture comes to a light boil. Take the mixture off the heat and stir in the flour with a wooden spoon. Place the mixture back on the heat and continue to stir until the mixture starts to come off the sides of the pan and a ball forms.

Remove from heat and allow the mixture to cool for 4-5 minutes. Stir in eggs one at a time. The mixture will break or come apart with each addition but should come back together before you add the additional egg. Your pastry should be shinny and of a smooth consistency. Transfer to a piping bag fitted with a large round tip (I used a coupler) and pipe about 2 inches apart onto baking sheet. Use a small amount of water to smooth out peak on each dough mound. Bake for 10 minutes for at 425F, then drop oven temperature to 375F and bake for 15-20 minutes or until golden brown. Allow shells to cool completely before filling.

For the Chai Whipped Cream Filling: Ensure everything is cold before starting, including your mixer bowl. In a bowl of a stand mixer, fitted with a whisk attachment, over medium-high speed whisk your heavy cream until stiff peaks form. Whisk in the chai concentrate until just combined. Chill in fridge until needed.

To Assemble: Fill a pipping bag fitted with a large round tip (such as a Wilton 12) with chai whipped cream filling. Poke your pipping bag tip into the bottom a cooled cream puff shell. Pipe filling into cooled shell until a little starts to ooze out. Dip filled cream puffs into melted white chocolate and dust with cinnamon.

Cream puffs filled with chai whipped cream and topped with white chocolate and cinnamon

Pumpkin Scones (Video)

Moist and delicious spiced pumpkin scones!

Moist, Quick and Easy Pumpkin Scones

I’m back with another pumpkin recipe! I am also super excited because I have a video of this recipe to share with you as well! These scones are quick and easy to make. Just make sure you use cold butter to get that perfect flaky texture!

I have a thing for scones and these just might be my favourite flavour yet! They have just the right amount of spice and are perfectly moist. These pumpkin scones have the perfect texture. They have that slightly crisp top with a softer flaky centre. Enjoy your pumpkin scones with a big mug of coffee or tea (or as we discovered on girls night… a glass of red wine! Something about the pumpkin and spices paired really well with the red wine).

Moist Pumpkin Scones

Pumpkin Scones

Makes: 8 Large Scones

Ingredients:

½ c pumpkin puree

1 egg

¼ c heavy cream

2 c flour

½ c sugar

1 tsp pumpkin pie spice

2 tsp baking powder

½ tsp salt

½ c butter, cold & cut in cubes

Directions:

Pre-heat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a small bowl whisk together pumpkin puree, egg, and heavy cream, set aside. In a large bowl whisk together flour, sugar, pumpkin pie spice, baking powder and salt. Cut butter into flour mixture, until mixture resembles wet sand. Mix wet ingredients into dry until combined. Turn dough out onto a floured surface and kneed dough into a ball. Flatten dough into a large round disk and cut into 8 even wedges.

Evenly place scones onto prepared baking sheet and brush with heavy cream. Bake scones for 14 minutes or until bottoms are lightly browned. Remove from oven and allow scones to cool completely on a wire rack.

Moist Pumpkin Scones