1. Preheat the oven to 375ºF. Line a sheet pan with parchment paper. Set aside.
2. In a food processor, pulse together the flour, sugar, baking powder, salt to mix. Now add the butter and pulse some more until the butter is in small pea-sized pieces.
3. In a medium bowl whisk together the cream, mashed banana and banana emulsion.
4. Add the dry ingredients to the wet mixture. mix with a dough whisk until it starts to come together and forms large clumps. Add the chocolate chips.
5. Using your hands, knead the dough until it forms a cohesive mass and most of the dry ingredients are incorporated.
6. Turn the dough onto a lightly floured counter and pat into a circle 1½ inches high. Using a sharp knife or bench knife, cut the rectangle into 8 wedges.
7. Place evenly spaced on the prepared baking sheet. Freeze for 45 minutes or refrigerate for 2 hours to firm up the dough (or up to 24 hours).
8. Bake for 15-20 minutes until golden and baked through. Let cool completely or until just warm before glazing.
9. For the glaze, whisk together all the ingredients until smooth, thinning with extra water or milk, if needed. It should be thick but pourable. Drizzle the glaze evenly over the scones. Serve immediately or store in an airtight container at room temp for 1-2 days. If they last that long.
