Elvis has left the building Scones

Ronda Hays


Flaky peanut butter & banana scones...delicious!

Blue Ribbon Recipe

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 :) The Test Kitchen


★★★★☆ 4 votes

10 Min
15 Min


  • 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

How to Make Elvis has left the building Scones


  1. 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.
  2. 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.
  3. Meanwhile, make the glaze by mixing the powdered sugar, milk, and peanut butter until smooth. Drizzle over scones and enjoy.

Printable Recipe Card

About Elvis has left the building Scones

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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