I’m no stranger to banana bread scones! I made a version of them last year that my banana-loving heart hasn’t been able to forget.
So when a bunch of ripe bananas begged me to bake with them it was completely natural for me to create a new version. One with chocolate chips to speckle the batter and a peanut butter glaze. A magical trio. A trio that shows up again and again in my baking and is always a hit.
These have a subtle banana flavor with just the right amount of peanut butter to not be overwhelming. With the craggy texture of a scone and all the goodness of banana bread they are the perfect little treats.
Delectable banana bread scones speckled with chocolate chips and covered in a peanut butter glaze.
- Mash the bananas and if needed add enough milk to make one cup. Stir in the milk, yogurt and vanilla extract.
- In a large bowl whisk the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
- Add the banana mixture to the flour and stir just enough to incorporate all of the flour. Fold in the chocolate chips.
- Line a dinner plate with a piece of parchment paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of parchment paper. Put in freezer for 30 minutes.
- Preheat the oven to 400°F. Line a large baking sheet with parchment. Peel off the top layer of parchment paper and invert the scones onto the baking sheet, peeling off the second layer of parchment paper.
- Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and golden-brown around the edges.
- Cool completely and cut apart any scones that baked together.
- In a medium bowl whisk the peanut butter, milk and vanilla together until creamy. Whisk in the confectioners' sugar until smooth. Dollop over top of the scones by the spoonful and spread it out with the back of the spoon. Sprinkle with walnuts.
Adapted from The Kitchn
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