Notes from the Test Kitchen:
A great treat for breakfast or to go along with your cup of tea. The flavors were so subtle - you could distinguish them but nothing was overpowering. I can see why Elvis loved peanut butter and banana :)
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, whisk together the mashed banana, peanut butter, and cream. Fold banana mixture into 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.