10.17.2010

peanut butter iced banana scones



got a blackened banana sitting in your fruit bowl? sick of making banana bread. or bars?

yea, me too.

which brings me to tuesday evening. last week when i whipped up these pumpkin scones, i had a simple thought - what other fruits and vegetables could i replace the pumpkin with? seemed easy enough. i wanted something simple that could be made all year round, because let's face it, pumpkin only comes around once a year. and who really wants a pumpkin scone in may? not this girl.

so the banana scone was born. perfectly moist. perfectly spiced with cinnamon and nutmeg.

and oh, the peanut butter. the peanut butter glaze is the best part. don't skip it!



peanut butter iced banana scones
inspired by pumpkin spice scones
30 minutes, makes 16 small scones

for the scones
2 cups flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons cold butter, cut into small cubes
1/2 cup (about 1 regular size) mashed, super ripe banana
3 tablespoons half & half
1 egg, beaten

for the peanut butter glaze
1/2 cup confectioners sugar
1 tablespoon creamy peanut butter
1-2 tablespoons milk
  1. preheat oven to 425F and line a sheet pan with parchment or use a silicone baking mat.
  2. whisk flour, sugar, baking powder, and spices together in a large bowl. using your fingers or a pastry blender, cut the butter into the flour mixture until the mixture is crumbly, similar to really coarse sand.
  3. in a separate bowl, whisk the banana, half & half, and egg together.
  4. add the wet ingredients to the dry and mix just until combined.
  5. turn the dough out onto a cutting board (it shouldn't be wet enough to stick to the board, but if it does, add a bit of flour). form into a loose ball and flatten into a rectangle about 1 to 1 1/2 inches thick. cut into quarters and cut each quarter into quarters (for 16 total scones) and place (so they aren't touching each other) on the baking sheet.
  6. bake about 10 minutes, until light brown. cool on a wire rack.
  7. while the scones cool, make the glaze. whisk the peanut butter and sugar together. slowly add the milk a teaspoon at a time, making sure to blend in each teaspoon before adding more, until it runs off the whisk. drizzle over scones when cool.

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