Banana Bread Scones

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

In a separate bowl, mash the ripe banana until smooth. Add the egg, vanilla extract, and milk, and mix until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the dough should be slightly shaggy. If using, fold in the chocolate chips.

Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 6-inch circle about 1 inch thick.

Using a sharp knife, cut the dough into 4 equal wedges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.

Brush the tops of the scones with a little milk to promote browning.

Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool on a wire rack for a few minutes before serving.