These banana chocolate chip scones are a great way to use up bananas about to go bad.

Hannah doesn’t like bananas unless they are slightly green, or barely able to peel.  Once they start to brown in the slightest way, she’s over it.  

How to make perfect scones.

The secret to scones is to freeze the dough for at least 30 minutes.  I got busy on my computer and these were in the freezer for an hour, but you’ll get clean knife cuts when you do that.

And the peanut butter glaze – #swoon!  It makes these scones.  Simply use Truvia in the scone batter, so the powdered sugar in the glaze gives just enough sweetness, and then you’ll get a bite of chocolate chip in every other bite.  Love.

This is a shaggy dough.  I made 16 mini scones.  Divide the dough into two circles, and with wet hands, press the dough into a circle and freeze.  Wetting your hands makes the dough not stick to your hands.

Banana Chocolate Chip Scones

Prep Time: 7 minutes
Cook Time: 10 minutes
Inactive Time: 30 minutes
Total Time: 30 minutes

These are the perfect sweet treat to start your day or snack on. If you love peanut butter, you'll love the peanut butter glaze!


  • 2 2/3 cups self rising flour (regular flour is fine too)
  • 1/3 cup Truvia
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons I Can't Believe It's Not Butter
  • 1/2 cup oat milk (any milk works)
  • 1 egg
  • 2 ripe bananas
  • 4 tablespoons no sugar added chocolate chips (I used Hu Brand)
  • 1 tablespoon vanilla
  • 4 tablespoons PBFit Sugar Free (powdered peanut butter), divided

For the glaze:

  • 2 tablespoons PB Fit
  • 2 tablespoons powdered sugar
  • 2 teaspoons oat milk (or any milk) just enough to get to glaze consistency


Heat oven to 425.

Add the flour, Truvia, baking powder, salt, cinnamon and 2 tablespoons PBFit in a large bowl.  Toss in the chocolate chips and coat the flour mixture with the chips.  Next, add the butter, oat milk, egg, banana and vanilla extract and whisk just until combined - it's okay if the bananas are a bit chunky.

Finally, the wet ingredients with the dry ingredients.  Don't freak out on my if you think "the dough is too wet!"  It will come together.  

Divide dough in half and put dough on two separate parchment papers.  Wet your hands and press the dough into a 6-7 inch circle.  Place the parchment paper on a cookie sheet or plate and place in your refrigerator for 30-60 minutes.  It will be so much easier to cut.

Cut each circle into 8 scones.  I baked 8 at a time, so keep the second dough in the freezer until ready to bake.  For a soft scone bake 9 minutes, for a bit of a crust, bake 11 minutes.

Mix the PB2, powdered sugar and oat milk together to make the glaze.  Once the scones are completely cooled, drizzle the glaze over the scones.  I had enough glaze for 15 scones - one lonely scone didn't get a glaze, but I was too lazy to make more. 😛


Each mini scone is 3 WW points. Click this link to track it to your WW tracker.

Nutrition Information:
Yield: 16
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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See that clean knife cut?  Don’t skip the freezer part.  Unless you are in a hurry, then you can make drop scones. 

check out my blueberry scones!

I hope you love these banana chocolate chip scones as much as I do!

Stay safe everyone – make it a great day – hugs!

A delicious soft scone with a creamy peanut butter drizzle. Enjoy for breakfast, snack, or dessert! At 3 smart points, it will be guilt free! Weight Watchers Dessert | Healthy Scone | Best Chocolate Chip Scone