Elvis Has Left the Building Scones
Prep time: 10 Min
Cook time: 15 Min
Yield: 8 servings
Ingredients:
Scones:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
5 tablespoons cold unsalted butter, cubed
1/2 cup mashed banana
2 tablespoons peanut butter
Glaze:
1 cup heavy whipping cream
1/3 cup powdered sugar
1 tablespoon milk
1 tablespoon peanut butter
Directions:
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper; set aside.
In the bowl of a stand mixer, stir together the flour, baking powder, sugar, salt, cinnamon, and allspice.
Add the butter to the flour mixture, using a fork or a pastry cutter until it resembles coarse cornmeal.
In a separate bowl, mix together the mashed banana, peanut butter, and cream.
Fold the banana mixture into the flour mixture until it starts to pull together.
With floured hands, place dough on a floured surface and press into an 8-inch round.
Cut the dough into 8 wedges.
Place the wedges on the prepared pan and bake for 12 to 15 minutes or until the tops are light brown.
Transfer to a wire rack for 10 minutes.
Meanwhile, make the glaze by mixing the powdered sugar, milk, and peanut butter until smooth.
Drizzle over scones and enjoy.
Nutritional Facts:
calories: 365kcal, carbohydrates: 39g, cholesterol: 53mg, fat: 21g, fiber: 2g, protein: 6g, saturated fat: 12g, sodium: 341mg, sugar: 13g, unsaturated fat: 9g
Recipe courtesy of Just a Pinch.com
