Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle

Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle |
  • Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle
Posted on March 21, 2016

Disclosure: This post is sponsored by Blue Diamond Almonds. All opinions are my own. Thank you for supporting companies and brands that support Floating Kitchen!

How can Easter possibly be this weekend? It’s soooo early this year! It almost doesn’t seem real to me. And honestly, I’m still in recovery mode from a weekend of St. Patrick’s Day shenanigans. I’m not sure I’m ready yet to switch gears into fluffy bunnies, baby chicks and pastel colored eggs.

But I guess the calendar is going to keep advancing whether I agree with it or not. So I better just get on board and go with the flow.

Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle |

In my opinion, Easter is all about the baked goods. Scones, muffins, breads and cakes. That is where it’s at. I’ll save my ham and potatoes au gratin for another day.

So I created these Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle with Easter brunch in mind. Although really, they can be made and enjoyed at any time of year. Because bananas, almonds and chocolate never go out of season!

The inspiration for these scones started with a container of Blue Diamond’s Honey Roasted Almonds. They are one of my favorite snacks to reach for when I’m craving something salty and sweet. So naturally, I figured they would be really great in baked goods as well (hint: I was right). The Honey Roasted Almonds pair perfectly with bananas and chocolate. And they give these scones just the right amount of crunch.

Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle |

One note-able feature of these scones is that they have big chunks of banana in them. It’s not just all mashed up in there like it typically is in other banana-centric baked goods. So make sure to use bananas that still have a little bit of firmness to them. This will help the pieces retain their shape during mixing and baking.

If you try out my Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle, let me know. I’d love to hear about it!



Recipe adapted from my Pear and Ginger Scones with White Chocolate Drizzle

Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle

Yield: Makes 8 scones

Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle


  • For the Scones
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (8 tablespoons) cold butter, cut into pieces
  • 2/3 cups, plus 1 tablespoon, heavy whipping cream, divided
  • 1 tsp. vanilla extract
  • 1 egg
  • 1/2 cup Honey Roasted Blue Diamond Almonds, roughly chopped
  • 1 cup banana slices

  • For the Dark Chocolate Drizzle
  • 4 ounces dark chocolate, chopped
  • 1 tsp. coconut oil


  1. Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
  2. In the bowl of your food processor with the blade attachment, combine the flour, sugar, baking powder, baking soda and salt. Add the cold butter and pulse until the butter is broken down into pea-sized pieces.
  3. In a small bowl, beat together 2/3 cups of the heavy cream, the vanilla extract and the egg. Add this liquid mixture to your food processor and pulse until the dough has just come together. Add the chopped almonds and pulse 2-3 more times.
  4. Turn the dough out onto a floured counter top and using well floured hands, gently fold in the banana slices, being careful not to crush them. Shape the dough into a round disk and then cut it into eight wedges. Transfer the wedges to your prepared baking sheet, leaving about 1-2 inches between each wedge. Brush the tops with the remaining tablespoon of heavy cream.
  5. Transfer your baking sheet to your pre-heated oven and bake for 13-15 minutes, or until the scones are slightly golden around the edges. Remove from the oven and allow the scones to cool on their baking sheet for 10-15. Then transfer them to a wire rack to continue cooling.
  6. Once the scones have cooled, make the dark chocolate drizzle. In a small heavy bottom saucepan (or in a double boiler) set over medium heat, melt the chocolate with the coconut oil, stirring frequently. Drizzle the melted chocolate over the scones. Once the chocolate has set, the scones can be transferred and stored in a airtight container.
  7. Scones are best when they eaten the day they are made. But they will keep for up to 2 days in an airtight container at room temperature.


  • I love Blue Diamond nuts too Liz. And totally love the flavor combo in these scones. On my list! Thanks for sharing and enjoy the week. Hopefully some spring weather will be heading your way!


    • Thanks, Mary Ann! I can’t believe how much it’s snowing right now. Eeek!

  • I’m in 100% agreeance that Easter-requires-baked-goods, and these scones look amazing! I’m always game for all things banana bread-esque and LOVE the idea of a banana scone. I have a few suuuuuper ripe naners that are begging to be scone-d right meow!


    • You gotta do it right meow! 🙂

  • I’m totally not ready for Easter yet, but I’ll take the warm weather that’s coming soon! I honestly sometimes lose track of what month it is, so I’ll have these scones keep me on track 🙂 Happy almost-Easter friend!


    • Easter is so gosh darn early this year. It’s killing me!

  • I ate SO MANY pastel-colored eggs this weekend—a truly embarrassing amount of them. I guess you’ve got to do it this time of the year. These are beautiful scones and I love the bananas and almonds in here!


    • Thanks, Lisa. I’m afraid to go to the grocery store because it’s too tempting this time of year. I’m a sucker for jelly beans and chocolate eggs!

  • Banana, chocolate and honey almonds? Yes please! Love that it has big chunks of bananas, too 🙂


    • I love the big chunks of banana too. It’s good to be able to visually tell what you’re eating, right? 🙂

  • I want #allthescones. Love the combo of banana, honey roasted almonds, and dark chocolate! 🙂


    • It’s an unbeatable combination for sure! Thanks, Jennifer!

  • I love honey roasted almonds but I love dark chocolate even more! These sound amazing!


    • Thanks, Lauren! I know you’ll be hooked!

  • I know what I’ll be making this week! Yum!! I just bought ten bananas off the dollar rack at my store – yum!!


    • Yay! That’s awesome!

  • These are stunning! I love the use of the honey roasted almonds- I’d be snacking on those while baking 🙂


    • Oh I totally did that! 🙂

  • YESSS!!


    • Glad you’re excited! 🙂

  • These look killer delish, Liz! So all over them!


    • Thanks, Tori!

  • Scones make me weak in the knees, girrrl!! The bananas, almonds and dark chocolate are a winning combo.. and hello, BUTTER! OMGeee! I’m not one to get into Easter, really, although I have fond memories of it as a kid. My grandfather would put money in those plastic eggs and there was alway a race to find the $10 egg! So fun. Now I’d just rather have your scones! Beautiful work Liz!


    • Yeah I loved the Easter egg hunts too. Wish someone would hide $10 bills around my house now! 🙂

  • These would be perfect to make the night before and have them ready when you wake up for sunrise service!!! 🙂


    • Absolutely! That sounds like a fantastic plan!

  • I am soooo wishing I had a pan of these sitting on my counter right now! They may be perfect for easter, but I’m also thinking they’d be ideal for a pre-dinner snack.


    • They are good at any time of day. For sure!

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