Real Recipes From Real Home Cooks ®

elvis has left the building scones

★★★★☆ 4
a recipe by
Ronda Hays
Cunningham, KY

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 @kitchencrew
★★★★☆ 4
serves 8
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For elvis has left the building scones

  • 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.

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