When a new recipe idea pops into my head, I get tunnel vision. It seems I can’t think about anything else until I Make. That. Recipe.
That’s what happened with these banana bread scones. Banana bread bores me. Sorry to all the banana bread lovers out there. Maybe I’ve just made it far too many times, but the thought of using leftovers for banana bread doesn’t get me excited and running to the kitchen.
Now, scones, on the other hand. That’s a whole ‘ realm entirely. The process of making scones allows you to work with your hands in a therapeutic, calming way. What was once a bowl of light and fluffy flour magically becomes a crumbly dough, just waiting for the chemical reaction that happens with a pour of buttermilk.
I was happy to see the banana bread scones on How Sweet It Is and used them as a jumping point. You can use all-purpose flour, but I used spelled – my favorite whole-grain flour for baking because of its soft, non-gritty texture. They’re super soft, and the ghee gives them nice crispy bottoms. If you don’t have ghee, then butter works just fine.
I originally intended to leave them plain, no glaze. But when they came out of the oven, I felt something was missing. A little peanut butter drizzle makes these guys pop and adds that extra little sweetness so the scones stay somewhere in between a breakfast and a special treat.
Before I sign off, I have a little heads up for you. I will be posting just one new recipe a week for the next little while, due to the dreaded arrival of final exam season and my strong belief in quality over quantity. I’ll be back to my usual posting schedule before you know it, and I’ll continue to post Food Fight episodes bi-weekly and link roundups of my favorite food bloggers.
Print Banana Bread Scones with Peanut Butter Glaze Author: Katy’s Kitchen Prep time: 40 mins Cook time: 16 mins Total time: 56 mins Yield: 12 scones Ingredients The Scones
- 3 and ¼ cups whole spelled flour
- ¼ cup packed brown sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- ¾ cup cold ghee or cold, unsalted butter, cut into pieces
- 1 cup buttermilk*
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- ¼ cup natural peanut butter
- ¼ cup powdered sugar
- 3 Tablespoons almond milk (or other milk)
- 1 teaspoon vanilla extract
- Preheat the oven to 425 F. Line two baking sheets with parchment paper or non-stick mats. If using vegan buttermilk, prepare it now.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
- Add the ghee or butter. Using your fingers, break up the ghee with the flour until the mixture resembles coarse crumbs.
- Make a well in the center of the bowl and add the buttermilk, bananas, and vanilla extract. Using a wooden spoon, stir to combine. The dough will be sticky.
- Flour your work surface and your hands well. Dump out the dough onto the floured surface and separate into two balls. Press the dough balls into flatter disks. Cut each disk into 6 wedges. The pieces will be small but will expand in the oven.
- Place the wedges on the baking sheets and place both sheets in the oven. Bake for 16-18 minutes, rotating the sheets halfway through until the edges of the scones have browned.
- While the scones are cooling, make the glaze. In a small mixing bowl, combine all glaze ingredients. Whisk very well to combine. Drizzle over the scones and serve. Scones will last for 2-3 days in an airtight container, but taste best on day 1.
Notes *To make vegan buttermilk, add 1 teaspoon of lemon juice to a 1 cup measure. Fill the cup with almond milk. Pour into a bowl and stir to combine.