Monday, April 27, 2015

Chunky Monkey Scones with a Nutty-Vanilla Glaze #sponsor


This easy breakfast treat came from my #BrunchWeek recipe development with a few sponsor ingredients; I used chocolate chips from Pacari Chocolate, in the scones, and vanilla bean paste from Nielsen-Massey, in the glaze. I also had some coconut flour and almond flour from Morning Pep that I needed to use and review. Enjoy these. We surely did.

I will double this recipe next time as the boys were vying for seconds and I only had two more scones...and three hungry boys! Yes, I do include my husband in that "boys" count.

Ingredients


Scones
  • 1 C almond flour (I used Morning Pep*)
  • 1/2 C coconut flour (I used Morning Pep*)
  • 1 t baking powder
  • 4 T butter, cubed
  • 1/4 C local honey
  • 1/2 C almond milk (I used vanilla unsweetened)
  • 1 t vanilla paste (I used Nielsen-Massey*)
  • 1  egg
  • 1 C sliced fresh banana
  • 1/2 C chocolate chips (I used Pacari Chocolate*)
  • 1/2 C shredded coconut


Glaze
  • 1 C organic powdered sugar
  • 1 T Frangelico (hazelnut liqueur) or 1 T almond extract if you prefer non-alcoholic
  • 1-2 T almond milk (I used vanilla unsweetened)

Procedure
Glaze
Add all of the ingredients for the glaze into a small bowl, mixing until no lumps remain. Set aside.

Scones
Preheat your oven to 375 degrees F and and line a baking sheet with parchment paper.

In a large mixing bowl, add the almond and coconut flours, baking powder, and cubed butter. With your hands mix well until the mixture is very crumbly.

In another mixing bowl, add in the almond milk, honey, vanilla extract and the egg. Whisk to combine and fold into the dry ingredients until just moistened. Add in the bananas, chocolate chips, and shredded coconut. Gently fold into the dough. It will be very sticky.

You can turn the dough onto a floured surface and roll out to about 3/4-inch thick and cut into desired shape. I just hand-formed scone shapes. Place on the parchment-lined baking sheet.


Bake until lightly browned, approximately 15 to 16 minutes. Remove from the oven and allow to cool completely. Drizzle with glaze and serve.

*Disclosure: I received some complimentary coconut flour from Morning Pep, chocolate chips from Pacari Chocolate, and vanilla paste from Nielsen-Massey to use and review. I received no additional compensation for this post from any of the sponsors.

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