Step 1

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

Step 2

In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.

Step 3

Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don’t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.

Step 4

In a medium bowl mix together 1/2 cup of the heavy cream and banana.

Step 5

Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don’t over-mix.

Step 6

Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 – 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.

Step 7

Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.

Step 8

Bake for 15- 20 minutes until the edges are golden brown.

Step 9

Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.

Step 10

Serve warm or at room temperature.