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Warm, buttery, and studded with chocolate chips, these banana chocolate chip scones are a delightful treat to start your day.

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Prepare the Dry Ingredients: In a large bowl, whisk together 250 g (2 cups) of all-purpose flour, 50 g (1/4 cup) of granulated sugar, 7 g (1 tablespoon) of baking powder, and 1/4 teaspoon salt. Mix them well until combined.
Cut in the Butter: Using a pastry cutter or fork, cut 60 g (1/4 cup) of cold unsalted butter into the flour mixture until it resembles coarse crumbs. Do not overwork the butter—a few larger pieces are okay.
Combine the Wet Ingredients: In a separate bowl, mash 1 ripe banana (about 120 g) until smooth. Stir in 120 ml (1/2 cup) of whole milk until combined.
Mix the Dough: Add the banana mixture to the dry ingredients. Fold gently until just combined; stop as soon as no dry flour is visible. Gently fold in 90 g (1/2 cup) of chocolate chips.
Shape the Scones: Turn the dough out onto a lightly floured surface. Pat it into a circle about 2.5 cm (1 inch) thick. Cut into 8 wedges, like a pizza.
Bake: Preheat your oven to 200°C (400°F). Transfer the scones to a baking sheet lined with parchment paper. Bake for 15 minutes or until golden brown and an internal temperature of 74°C (165°F).

Store in an airtight container for up to 3 days or freeze for up to 3 months.