Chunky Monkey Scones

Lucy is helping me today! Yay! Because one of her favorite breakfast treats is scones! Did you know they are SUPER easy to make? And you can put just about anything in them that you like… and we ❤️ Chunky Monkey Scones. Wait until you see what we have in store!

** This post is part of the special Key Lime KIDS series, designed to help kids during these challenging times by providing entertaining and engaging activities for families to do together at home. RECIPES WILL BE ENJOYED BY KIDS AND ADULTS, ALIKE.

Chunky monkey scones with berries in background

The cooking skill we are practicing is how to “cut” butter into flour. Used for scones, biscuits, and pie dough to name a few, it’s easy to do once you know how, AND it’s fun – anytime you get to play with dough and get your hands messy is fun right?!?

Kids and everyone else who loves bananas, chocolate and walnuts will adore these! This flavor combo brings me back – who else remembers 1988 when an ice cream flavor by this name was officially introduced to the world? Yum. I don’t even want to think about how many pints I downed back then!

These scones are an awesome breakfast treat and come together quickly in the morning… but for those that would rather roll out of bed and just pop them in the oven, they can be made the day before and refrigerated.

One bite and you’ll be hooked. They’re perfectly moist, never dry, and a great way to start your day.

Who’s ready for some fun?

So as a reminder, here’s how it works. Watch this short 6 min. video ? below, then practice what was learned while making the YUMMY, kid-approved recipe!

Subscribe to the full Key Lime Kids series on YouTube.

Our goal is to help as many families as possible with our Key Lime KIDS project, so please share this with a friend.


Make Ahead Quick & Easy

Chunky Monkey Scones on white plate with napkin on side
Print Recipe
4.67 from 3 votes

Chunky Monkey Scones

Prep Time10 mins
Cook Time25 mins
Servings: 6


  • 2 cups all-purpose flour you can use a mix of all purpose and whole wheat if you like
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup sugar
  • 1 stick (8 tablespoons) very cold unsalted butter
  • ½ cup plain Greek yogurt
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 banana cut into ½ inch cubes
  • ½ cup walnuts coarsely chopped
  • ½ cup chocolate chunks or jumbo chocolate chips
  • Optional - cream for brushing the tops and sugar for sprinkling


  • Preheat the oven to 375. Line a baking sheet with parchment paper and lightly dust with flour. Set aside.
  • In a small bowl or liquid measuring cup, mix together the milk, vanilla and yogurt. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, sugar and salt.
  • Cut the butter into small pieces and place in the bowl with the flour. Using your fingers, massage the butter into the flour until it is incorporated, and only a few pea sized lumps remain. Using a mixing spoon or rubber spatula, stir in the yogurt mixture. The dough should come together but not be too sticky. If it’s not coming together, add another tablespoon of milk or yogurt.
  • Add the bananas, walnuts, and chocolate chunks and stir in. Dump the dough out onto the baking sheet and pat it into a circle about 1 ½ inches high.
  • At this point you can refrigerate overnight.
  • Use a sharp knife and cut into 6 wedges (or 8 if you prefer smaller wedges). If desired, brush with cream and sprinkle with coarse sugar.
  • Place in the oven and bake for 25-30 minutes, until cooked through and golden brown. Allow to cool for 5 minutes before enjoying. Scones will keep for a day at room temperature, but are best the morning they are made.

Tips & Tricks

BONUS! Other mix-ins ideas to substitute in place of bananas, walnuts and chocolate chunks:
  1. Cinnamon and diced apples
  2. Blueberries and lemon zest
  3. Chopped strawberries and white chocolate chips
  4. Pecans and chocolate chips
  5. Sliced almonds and fresh raspberries

Top lay chunky monkey scones on white plate


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  • Janice z says:

    5 stars
    Totally enjoying this series with the kids… not just for kids however. Z (age 79) did the Dutch Baby for Sunday breakfast last week and was very pleased with himself. Keep up the fun work. I love it.

    • KeyLimeLexi says:

      Thanks Janice! Love hearing from you, and that you and B are enjoying the recipes!!! Definitely not “only” for kids… everyone can enjoy!!!

  • Cheryl says:

    Can you substitute almond milk for whole milk? What can you use in place of the yogurt? I’m vegan.

    • KeyLimeLexi says:

      Hi Cheryl! I imgaine you could substitute almond milk for the whole milk, but I’ve never tried this with vegan butter or alternative milks, so I can’t say for sure how it will work out. It might be best if you search for a vegan scone recipe, and then add in the banana, walnuts and chocolate? Let me know if you try it and how it goes!

  • PBJ says:

    4 stars
    HI Alexis, Love Love Love watching and baking with you and Lucy. I have our Granddaughters, “16, 13, 4 & 2” watch you guys and bake with me. YUMMMY Scones. Yummy Recipes you Always Bless us with. PBJ

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