Elvis has left the building Scones

Ronda Hays


Flaky peanut butter & banana scones...delicious!

pinch tips: How to Knead Dough





10 Min


15 Min



Blue Ribbon Recipe

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 :)


2 c
all purpose flour
1 Tbsp
baking powder
3 Tbsp
1/2 tsp
1/2 tsp
ground cinnamon
1/8 tsp
ground allspice
5 Tbsp
cold unsalted butter, cubed
1/2 c
banana, mashed
2 Tbsp
peanut butter
1 c
heavy whipping cream
1/3 c
powdered sugar
1 Tbsp
1 Tbsp
peanut butter

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #banana, #Peanut butter