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elvis has left the building scones

(4)
AllThingsHomeRelated avatar
Blue Ribbon Recipe by
Ronda Hays
@AllThingsHomeRelated
Cunningham, KY

Flaky peanut butter and banana scones... delicious!

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Blue Ribbon Recipe

Tender, sweet, and fluffy, these scones are filled with peanut butter flavor. The banana is subtle and complements the peanut butter. We loved the salty-sweet glaze drizzled over the scone. It's a delicious final touch. A great addition to a brunch.

— The Test Kitchen @kitchencrew
(4)
yield 8 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For elvis has left the building scones

  • SCONE
  • 2 c
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 3 Tbsp
    granulated sugar
  • 1/2 tsp
    salt
  • 1/2 tsp
    ground cinnamon
  • 1/8 tsp
    ground allspice
  • 5 Tbsp
    cold unsalted butter, cubed
  • 1/2 c
    mashed banana
  • 2 Tbsp
    peanut butter
  • GLAZE
  • 1 c
    heavy whipping cream
  • 1/3 c
    powdered sugar
  • 1 Tbsp
    milk
  • 1 Tbsp
    peanut butter

How To Make elvis has left the building scones

  • Line a sheet pan with parchment paper.
    1
    Preheat oven to 425 degrees F. Line a sheet pan with parchment paper; set aside.
  • Mix flour, baking powder, sugar, salt, cinnamon, and allspice.
    2
    In the bowl of a stand mixer, stir together the flour, baking powder, sugar, salt, cinnamon, and allspice.
  • Cut in butter.
    3
    Add the butter to the flour mixture, using a fork or a pastry cutter until it resembles coarse cornmeal.
  • Mix mashed banana, peanut butter, and cream.
    4
    In a separate bowl, mix together the mashed banana, peanut butter, and cream.
  • Add banana mixture to the flour mixture.
    5
    Fold the banana mixture into the flour mixture until it starts to pull together.
  • Form dough into a circle.
    6
    With floured hands, place dough on a floured surface and press into an 8-inch round.
  • Cut dough into 8 triangles.
    7
    Cut the dough into 8 wedges.
  • Place wedges on the baking pan and bake.
    8
    Place the wedges on the prepared pan and bake for 12 to 15 minutes or until the tops are light brown.
  • Transfer to a cooling rack.
    9
    Transfer to a wire rack for 10 minutes.
  • Combine powdered sugar, milk, and peanut butter for the glaze.
    10
    Meanwhile, make the glaze by mixing the powdered sugar, milk, and peanut butter until smooth.
  • Drizzle glaze over the scones.
    11
    Drizzle over scones and enjoy.
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