PEANUT BUTTER-BANANA SCONES
from "bake at 350" - http://bakeat350.blogspot.com/2010/07/easy-peanut-butter-banana-scones-and.html
Provided by ellie3763
Categories Quick Breads
Time 45m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt until thoroughly combined.
- In a large bowl, beat together peanut butter, eggs, vanilla, and evaporated milk until evenly combined.
- Add flour mixture and stir until just combined.
- Stir in bananas.
- Turn dough out onto a floured surface and knead it twice. Pat it into a 1-inch thick disk.
- Use a 2 1/2 inch cutter to cut into rounds. Pat remaining scraps together, reroll, and cut out more. Transfer to a baking sheet and brush tops with evaporated milk.
- Bake 20 minutes. Transfer to a cooling rack and allow to cool completely. Serve with strawberry jelly or marshmallow creme.
Nutrition Facts : Calories 289, Fat 10.5, SaturatedFat 2.7, Cholesterol 39.8, Sodium 312.6, Carbohydrate 40.6, Fiber 2.1, Sugar 12, Protein 9.5
ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE
What a perfect pairing of banana and peanut butter! Super yummy served with coffee or tea.
Provided by Lorie Roach @lroach
Categories Sweet Breads
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Place bananas in medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkIncle with 2 tablespoons brown sugar and bake for 30 minutes, stirring occasionally, until bubbly and caramelized. Let cool.
- Increase oven temperature to 375 degrees. Spray 2 large baking sheets with nonstick cooking spray. In a large mixing bowl, stir together flour, baking powder, salt, and 1/3 cup light brown sugar. Cut in butter, using fingertips or pastry cutter, until mixture resembles coarse crumbs.
- In a medium bowl, beat together 2 eggs, the ricotta cheese, and the roasted bananas with a handmixer until mixed. Mixture will be lumpy.
- Add banana mixture to the flour mixture and stir by hand until just combined
- Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart. Brush tops with the beaten egg. Bake 25-30 minutes or until golden brown.
- About 5 minutes before scones come out of the oven, make the glaze. Place the peanut butter and 2 tablespoons butter in a small heavy saucepan over medium heat, stirring often until melted and smooth. Remove from heat and whisk in the powdered sugar and vanilla until smooth.
- When scones come out of oven, place them on a wire rack over a baking sheet. Drizzle with the glaze. Sprinkle the tops with chopped peanuts if desired. 12 scones.
PEANUT BUTTER AND BANANA SCONES
Scones are one of the much loved and easy to make English teatime treats, this is the reason why we couldn't resist but to create this healthy alternative. A little tip to help you get the best results is that the less you touch the dough, the crumblier your scones will be.
Provided by hello
Categories Dessert
Time 40m
Yield 6 scones
Number Of Ingredients 12
Steps:
- In a bowl, whisk together all dry ingredients - flour, baking powder, xanthan gum, and salt.
- In a separate bowl, beat together the wet ingredients - peanut butter, banana, egg, vanilla, milk, and sugar.
- Add the dry mixture in to the wet.
- Turn resulting dough on a lightly floured surface and knead.
- Roll it to about 1/2" thick.
- Cut it into individual rounds using a 2.5" cookie cutter.
- Brush the tops with milk.
- Bake for 20 minutes at 190C/375°F.
- Allow to completely cool on a cooling rack.
- Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.
Nutrition Facts : Calories 342.3, Fat 17, SaturatedFat 4.3, Cholesterol 34.5, Sodium 718.8, Carbohydrate 39.2, Fiber 2.6, Sugar 10.1, Protein 9.8
BANANA-NUT SCONES
Fluffy banana-nut scones loaded with walnuts and cinnamon!
Provided by matti
Categories Scones
Time 50m
Yield 11
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
- Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
- Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
- When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
- Drizzle glaze over scones using a spoon or whisk.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 56.7 g, Cholesterol 37.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 5.7 g, Sodium 231.7 mg, Sugar 29.8 g
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