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.
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.
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
- 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
- Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.