Makes 8 scones
Preparation Time: ? hours

1 ripe banana (4 ounces), quartered lengthwise and diced 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 2 tablespoons sugar 4 ounces (1 stick) cold butter, cut into 1/4-inch cubes 1/2 cup toasted hazelnuts, crushed or chopped 1/2 cup finely chopped semi-sweet chocolate, or semisweet chocolate chips 1/2 teaspoon vanilla extract 3/4 cup buttermilk more as needed to brush the scones Coarse sugar as needed

1. Preheat oven to 375° F. Place the diced banana in the freezer until ready to use in step 2.
2. Place the dry ingredients in a 4-quart mixing bowl and whisk thoroughly to combine. Cut in the cold, cubed butter with a pastry blender, or rub in the butter with your fingers until the ingredients resemble a coarse meal. Add the chopped chocolate, chopped hazelnuts and diced banana, and toss to blend.
3. Combine the vanilla extract and buttermilk. Make a well in the center of the bowl and pour in the buttermilk. Using a rubber spatula, fold the ingredients together to form a "shaggy mass". Gently compact the dough into a ball, but do not over-mix.
4. Transfer the ball to a clean, floured work surface and flatten it into an 8-inch disk, approximately 1-inch thick. Cut the dough into 8 equal wedges, and carefully transfer them to a parchment-lined baking pan, evenly spaced.
5. Just before baking, brush the scones lightly with buttermilk and sprinkle with coarse sugar. Bake the scones for 15 to 18 minutes, or until browned at the edges. Transfer the scones to a rack and cool for 10 minutes before serving.

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