FRIJE

Instructions

• 1.   Preheat the oven to 220 °C (425 °F).
  
  In a small bowl, whisk together the ripe banana puree, cream, egg, and vanilla.
  In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter using a pastry blender or 2 knives until the mixture is coarse with some larger pieces. (You can use your fingers if you work quickly enough to keep the butter cold.) Add the chopped chocolate and hazelnuts.
  
  Drizzle the banana mixture over the dry ingredients and stir with a fork until the mixture is crumbly and moistened, but stop before it forms a uniform dough.
  
  Pour the mixture onto a baking sheet lined with parchment paper and pat it into a 15 cm (6-inch) circle. Using a sharp knife or bench scraper, cut the circle into 8 equal triangles.
  
  Separate the triangles a few centimeters apart and brush the tops with cream. Sprinkle with sugar.
  
  Bake in the oven until the scones are golden and set, about 18 to 22 minutes. A toothpick inserted into the center of a scone should come out clean.
  
  In an air fryer, cook at 160°C (320°F) for 10 minutes.
  
  Transfer the baking sheet to a wire rack to cool slightly. Serve warm or at room temperature.
  
  The scones are best on the day they are made, but any leftovers can be frozen (or the older ones can be sliced in half and toasted in butter in a skillet to revive them).

Notes & Suggestions

• If the dough is too sticky, place it in the freezer for a short time to make it easier to handle, then let it come back to room temperature before baking.

Nutritional information *