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Sensational scones that can also be diabetic friendly with a few minor changes. This brilliant banana and charming chocolate scone variation is from the kitchens of  journey

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Now for this recipe I actully made quite a few substatutions for my dad cause he's diabetic and what I came up with was still pretty tasty. But I will give you both vetions and you can try which ever one you like

3 1/2 cups of flour
1/2 cup sugar(I used splenda)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons cold butter (about 2/3 cup)
One medium very ripe banana, mashed
1 cup sour cream (I used banana yogurt)
1 egg yolk
3/4 cup miniature chocolate chips


Preheat oven to 350 F

Combine the first 5 ingredients in bowl

cut in butter until the size of peas.

add sour cream, egg yolk, banana and chocolate chips

Combine into ball. flour a surface and knead gently until it comes together.

Grease a cookie sheet place ball in centre of sheet and pat down to form a disk, about 2 1/2 inches high.

cut dough in half and then in half the other way (now you have 4 pieces. now repeat again. So now you have 8 triangles. I even went as far as cutting each triangle in half to give me 16 total.

Pull triangles out from each other so they are not touching too much

Bake for about 20 minutes. after wards if you touch them and they bounce back, their done.

For chocolate glaze: when scones are done, put some mini choco chips on top of the scones. Leave for 5 minutes, then spread over top.

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Allergy warning – recipe contains dairy & egg products