Banana Bread Scones from Samantha Seneviratne

food52.com

Elyn Blacknight

1 extra-large, extra-ripe banana, mashed (½ cup)

⅓ cup heavy cream, plus more for brushing

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

2 cups all-purpose flour

⅓ cup packed dark brown sugar

2 ½ teaspoons baking powder

½ teaspoon kosher salt

½ cup (1 stick) cold unsalted butter, cut into roughly ½-inch pieces

2 ¼ ounces semisweet chocolate, chopped (½ cup)

1 ¼ ounces hazelnuts, toasted, skinned, and finely chopped (about ¼ cup)

Sanding sugar for sprinkling (or turbinado or granulated)

Directions at food52.com

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