In a bowl, combine the flour, salt, and baking powder.

Grate the frozen butter using the large holes of a box grater.

Cut the grated butter into the dry ingredients using a pastry cutter, fork, or your hands until the mixture resembles coarse crumbs with some larger pieces of butter.

In a small bowl, whisk together the brown sugar, egg, vanilla extract , banana purée and milk.

Add the wet ingredients to the butter-flour mixture and gently bring the dough together. The dough will be sticky.

Fold in chocolate chips.

Transfer the dough onto a well-floured surface and dust the top with flour. Form the dough into a 2-inch (5 cm) thick disk, adding more flour as needed. Cut it into 8 triangles using a knife or dough scraper, dusting the blade with flour to prevent sticking. Place the scones on a baking sheet lined with parchment paper, leaving at least 2 inches (5 cm) of space between each one.

Place the scones in the fridge to chill while you preheat the oven to 400F (200C).

When the oven is hot, brush the scones with heavy cream and bake for 20 minutes, or until golden around the edges.

Allow the scones to cool to room temperature before glazing.