Banana Scones

If you've read here very much, you know that I am always excited to find recipes to use up over-ripe bananas. When I had Kate's blog as part of the Secret Recipe Club a few months back, I couldn't choose between the mint chocolate chip ice cream and these banana scones. So I made both. These are a wonderful breakfast or treat any time of day, and the peanut butter-laced icing really sets them apart.

I like to make scones in the food processor because it makes cutting in the butter so easy. If you don't have a food processor, just use a large mixing bowl and a pastry blender, two knives, or your fingers to cut in the butter.

Start by combining the flour, sugar, baking powder, salt and brown sugar in the bowl.



Add in the nutmeg and the cinnamon.



Pulse this just until it's mixed together. (Or just whisk together in a large mixing bowl.) Cut up the butter into small pieces.



Add it to the dry ingredients



and pulse until the mixture resembles coarse crumbs. (Or use your fingers like I did in the fruit crisp.)

In a small bowl or large measuring cup, lightly beat the egg, then blend in the banana and half and half.



If you've been using the food processor, transfer the dough to a large mixing bowl and then add the wet ingredients to the dry.



Mix this up just until the dry ingredients are moistened.



Now pat out the batter into a circle on a floured surface. If the dough is too sticky, add a little more flour.



Cut the circle in quarters, then cut each quarter in half. Gently transfer each piece onto a parchment paper-lined baking sheet. I found it easiest to use a pie server for this.



You should be able to fit all 8 on one baking sheet. Make sure they're not touching.



Bake the scones for 13-15 minutes or until lightly browned.



To make the icing, combine the peanut butter and powdered sugar.



Stir it up; it will be very crumbly.



Add the milk, just a teaspoon at a time, until the icing is a good drizzling consistency. Then drizzle over the scones.



Yummy!



One year ago: Frozen Tiramisu
Two years ago: Pineapple Zucchini Bread

There are more great recipes at Turning the Table Thursday, Sweet Treats Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Fusion Fridays, Fat Camp Fridays, Bake with Bizzy, Let's Do Brunch, Friday Potluck , Sweet Tooth Friday , Sweets for a Saturday.

Banana Scones

Scones:
2 cups flour
1/4 cup sugar
1/4 cup brown sugar
1 Tbsp. baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon 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

Icing:
1/2 cup powdered sugar
1 tablespoon creamy peanut butter
1-2 tablespoons milk

Whisk flour, sugar, baking powder, cinnamon and nutmeg together in a large bowl or pulse in a food processor until mixed. Add the butter and pulse until the mixture is crumbly, similar to really coarse sand. (Or use using your fingers or a pastry blender to cut the butter into the flour mixture.)

In a separate bowl or large measuring cup, whisk the banana, half & half, and egg together. Add the wet ingredients to the dry and mix just until combined.
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 circle about 1 to 1 1/2 inches thick. Cut into quarters and cut each quarter in half (for 8 scones) and place (so they aren't touching each other) on a parchment paper-lined baking sheet.

Bake at 425 about 13-15 minutes, until light brown. Cool on a wire rack.
While the scones cool, make the icing. Whisk the peanut butter and powdered 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. Makes 8 scones.