Chunky Monkey Scones

4.67 from 3 votes

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.

BONUS! Other mix-ins ideas to substitute in place of bananas, walnuts and chocolate chunks: