Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an