These were born out of a multitude of ripe bananas. The chocolate chips were an obvious addition. I really like these with the glaze on them, but they are just as good without.
When you add the milk or half and half, start with 3/4 c. and add more a little at a time until the consistency is right. It should not be super sticky. For more photos, see the Lemon Blueberry Scones recipe, as the steps are identical minus the banana and chocolate chips, of course.
Chocolate Chip Banana Scones
5 c. flour (I used 1 c. whole wheat and 4 c. all-purpose)
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, cut into cubes
2 medium bananas, mashed
3/4-1 c. half and half or milk (not skim) (use a little less if using milk)
1 c. mini chocolate chips
1/4 c. melted butter
2 c. powdered sugar
3-4 Tbsp milk or half & half
For glaze, combine all ingredients above and beat until smooth and creamy. Add more liquid if too thick. You don't want it too runny though.
1. Combine dry ingredients in large bowl. Cut in butter with a pastry blender (you can also use a food processor) until you have coarse blend. Add remaining ingredients and gently fold to combine.
2. Turn dough out onto a floured surface and work gently until dough comes together. Pat it into a 1 inch thickness and a vaguely rectangular shape. Use a knife or roller cutter to slice into squares. (Some people make their dough a circular and cut into pie shaped pieces, but this recipe is too big and would make weird long skinny pie pieces.)
3. Place on baking sheet and Bake at 375 for 15 minutes.
4. To glaze, place on a rack above waxed paper and spoon glaze over the tops of the warm scones.
source: adapted from Lemon-Blueberry Scones