Ingredients Weight Measure
Flour, all-purpose 3-1/2 cups
Sugar, granulated 1/3 cup
Baking powder 1 Tbsp.
Baking soda 1/2 tsp.
Salt, kosher 1 tsp.
Butter, unsalted 4 oz.
Milk chocolate chips 1 cup
Banana chips, dried 1 cup
Banana, ripe, mashed 1 tsp.
TABASCO® brand Original Red Sauce 2-1/2 tsp.
Buttermilk 1 cup


Ingredients Weight Measure
Cream, heavy 1/4 cup
Sugar, granulated 1 Tbsp.


Ingredients Weight Measure
Sugar, powdered 1/4 cup
Water 2-3 Tbsp.
TABASCO® brand Original Red Sauce 1 dash
Banana, ripe, mashed 1/4 tsp.


  1. Preheat oven to 350°F.
  2. Spray cookie sheet and set aside.
  3. For Dough, sift together flour, sugar, baking powder and baking soda into large bowl and add salt.
  4. Break apart butter into small chunks. With fork, gently smash butter into flour mixture until small, pea-size chunks of butter are achieved.
  5. Add chocolate chips, banana chips, mashed banana and TABASCO® Sauce.
  6. Fold in some buttermilk, until all flour mixture is moist and holding together. If needed, add more buttermilk or use less than the full amount.
  7. Form the dough into round, flat disc, about 2" in circumference.
  8. Score into 6-8 pieces by cutting down into dough about 1/4", creating wedges.
  9. For Wash, brush dough with cream and sprinkle with sugar.
  10. Bake at 350°F for 20-25 minutes, or until golden brown.
  11. Let cool and break apart into scored pieces.
  12. For Glaze, mix together powdered sugar with water until thick, but pourable, consistency. Add TABASCO® Sauce and mashed banana.
  13. To serve, drizzle glaze over scones.

Yield: 6-8 servings