Elvis Has Left the Building Scones
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Elvis Has Left the Building Sconesadded by Ronda Hays Flaky peanut butter and banana scones... delicious! Cook time:?15 Min ?Prep time:?10 Min??Yield:?8 IngredientsSCONE 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 Directions1.?Preheat oven to 425 degrees F. Line a sheet pan with parchment paper; set aside. 2.?In the bowl of a stand mixer, stir together the flour, baking powder, sugar, salt, cinnamon, and allspice. 3.?Add the butter to the flour mixture, using a fork or a pastry cutter until it resembles coarse cornmeal. 4.?In a separate bowl, mix together the mashed banana, peanut butter, and cream. 5.?Fold the banana mixture into the flour mixture until it starts to pull together. 6.?With floured hands, place dough on a floured surface and press into an 8-inch round. 7.?Cut the dough into 8 wedges. 8.?Place the wedges on the prepared pan and bake for 12 to 15 minutes or until the tops are light brown. 9.?Transfer to a wire rack for 10 minutes. 10.?Meanwhile, make the glaze by mixing the powdered sugar, milk, and peanut butter until smooth.
Source: Just a Pinch
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