Chocolate Drizzled Wholemeal Banana Scones

In the case of this chocolate wholemeal banana scones recipe, my diet takes a backseat. Rich, buttery and tender crumbed, the high fiber cream banana scones are a delight to eat and takes only 20 minutes easy to put together.

This recipe uses heavy cream (or sometimes known as double cream). If you don't have heavy cream, you can substitute with whipping cream. Whipping cream has slightly less fat content than heavy cream.

You can use more wholemeal flour to replace the plain flour, but it gives a denser texture to the scones. The original scones were round and flat, usually the size of a medium size plate, and cut into triangle-like quadrants. You can choose to shape your homemade scones into rounds, triangles or squares.

Best indulged when freshly baked, these chocolate drizzled cream scones make a simple and satisfying snack for family and friends. Enjoy!

Servings: 8 triangles
Preparation time: 15 minutes
Bake time: 18 minutes

The most important thing to remember when making scones is that too much mixing, kneading, and baking will produce dry and tough scones.

1 cup wholemeal flour
1 cup all-purpose flour, plus more for kneading
2 teaspoons baking powder
6 tablespoons cold butter, cut into pieces
1/2 cup heavy cream, plus more for brushing tops
1/4 cup brown sugar, firmly packed
2 medium (2/3 cup) over-ripe bananas, mashed
1 teaspoon vanilla essence
1/2 teaspoon ground cinnamon

1. Preheat oven to 400ºF/200ºC. Line a baking tray with baking paper.
2. Mix flours, baking powder, cinnamon and sugar in a large bowl.
3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
4. Add cream, banana and vanilla. Mix lightly with a fork until mixture forms a soft, sticky dough. Add in more cream (about one tablespoon at a time) if required.
5. Turn dough onto a lightly floured surface. Knead gently until smooth (avoid kneading dough too much or scones will be tough).
6. Pat dough out into a flat 7 inch (18cm) round, 1 inch (2cm) thick. Use a floured cutter and cut dough into 8 triangles.
7. Place scones onto prepared baking tray.
8. Bake for about 15-18 minutes or until golden brown.
9. Allow to cool.
10. Using a spoon, drizzle scones with a generous amount of hot chocolate.

Ingredients for Chocolate Topping
3/4 cup semi-sweet chocolate chips/chocolate pieces
2 tablespoons butter
2 teaspoons vegetable oil

Directions for Chocolate Topping
Combine all ingredients in a small heatproof bowl, stir over hot water until smooth. Use while warm.

P.S. I’d love to hear your comments about this simple Chocolate Wholemeal Banana Scones. Please click here to comment.

More Scone Recipes

Quick and Easy Banana Scones

Country Carrot Banana Scones with Dried Currants

For more easy scone recipes like this chocolate wholemeal banana scones, click here.

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    Jay, December 2011
    Definitely easy, fast, moist and delumptious! Thank you
    Virginia, December 2011
    Lovely site I must say! when i found this recipe I thought "this is too good to be true", when I saw the comments I was like "yeah right, these are so not real". But I tried this recipe and trust me, I have NO regrets! awesome!!!! If you don't have baking soda, like I did, use two teaspoons of baking powder
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    The cake (bread) is so yum I make nearly every month
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    Thanks so much for the easy banana bread recipe. I've made other recipes but yours is by far the quickest and easiest.
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    Thank you for posting this recipe. The best banana bread recipe ever. My kids loved it and my work colleague loved it too. I can just eat the whole lot myself. So easy to make as well.
    Thuy Do, February 2011
    Love it! Cant believe how easy it was and what a beautiful cake it makes! Easy enough for my kids to do and so professional looking and tasting! Even our fussiest banana bread lover loved it!! VERY impressed!! A++++
    Daggy Shaggs, February 2011
    Excellent! This would have to be the most delicious and moist banana cake ever! I used wholemeal flour instead and it was still unbelievably moist. Also, I baked it for 50 mins instead, then left to cool and that helped make it more moist yet not undercooked. This has now become a firm family favourite, thankyou!.
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    This might be my new favorite recipe! Plain, they are like mini, takealong banana bread bites! Delicious! Then I got creative, and dipped them in semisweet chocolate, then pressed a walnut on top and now they are an elegant cookie! I wowed my friends at our cookie exchange this year, but little did they know how simple it was! Thank you for the best kept secret I'll ever have in my kitchen!
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    Wow - this worked like a charm even with a makeshift steamer.
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