Peanut Butter Banana Scones

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.

While they cooled I made the glaze. I combined all the icing ingredients, peanut butter, cream, and powdered sugar.

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.