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.
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!
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Chunky Monkey Scones
- 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
- Cinnamon and diced apples
- Blueberries and lemon zest
- Chopped strawberries and white chocolate chips
- Pecans and chocolate chips
- Sliced almonds and fresh raspberries
? We’ve got so much more fun in store. If you are new to Key Lime Lexi and don’t yet receive my emails with new recipes and ideas for better living, scroll to the bottom of this page and SUBSCRIBE so you don’t miss out.