Scones can fill many rolls. They can be a breakfast, dessert, or snack. Only have a couple of minutes to dress and run out the door? That sounds like a perfect time for a scone! Need something to nibble on while watching TV? Eat a scone!
This recipe came from a Indiana newspaper. I found it because I googled, "peanut butter scones." Sometimes I think I have envisioned a new, unique recipe idea but find 20 or more similar recipes after a quick internet search. I have been thinking about making pancake tacos for a few months, but this week I saw this idea on another blog.
The ingredients for the scones are 2 cups flour, 1 tablespoon baking powder, 3 tablespoons sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 3 tablespoons chopped, dry peanuts, 5 tablespoons cold butter, 1 banana, 2 tablespoons creamy peanut butter, and 1 cup heavy cream. The ingredients for the glaze are 1/3 cup powdered sugar, 1 tablespoon cream, and 1 tablespoon creamy peanut butter.
I added the flour, baking powder, sugar, salt, cinnamon, nutmeg, and chopped peanuts to a bowl.
I combined all the dry ingredients.
I cubed the cold butter and combined it with the dry mixture. I used my hands, but the recipe recommends using a fork. My green watch was a Christmas gift.
I mashed the banana.
I added the peanut butter and cream to the mashed banana.
I whisked the wet ingredients together.
I poured the milk mixture into the dry ingredients and combined them together.
I shaped the dough into an 8 inch circle on a floured surface using my hands.
I cut the round into eighths.
I baked the scones for 13 minutes at 425 degrees.
I let them cool.
Peanut butter and banana are always a great pair. The flavors were not very strong. The banana and peanut butter were too subtle. The scones were moist, and I enjoyed the crunchy, salty peanuts.