Banana Scones with Peanut Butter Glaze
Banana Scones with Peanut Butter Glaze are a delightful blend of flavors and textures that bring a touch of comfort and indulgence to any day. Easy to make and irresistibly delicious, these scones are perfect for breakfast, brunch, or a satisfying snack, providing a homemade treat that feels both special and nostalgic.
Equipment
- Digital Food Scale
- Box Grater
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Mixing Bowl
- Whisk
Ingredients
Dough
- 383 grams all purpose flour
- 75 grams light brown sugar (packed)
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 2 large banana (very ripe)
- ½ cup milk
Glaze
- 212 grams powdered sugar (sifted)
- 57 grams peanut butter
- 2 to 3 tablespoons milk
Instructions
- Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, brown sugar, baking powder, cinnamon, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
- Add the bananas and milk and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
- Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- To make the glaze: In a medium bowl, add the powdered sugar, peanut butter, and milk. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
- Store in a cool dry place for up to 3 days.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- Make sure the butter is cold, this is going to give you the best tender and flaky scones.
- If you don't have a large grater, then just cut the butter into small cubes, that works too.
- You can substitute the peanut butter for almond butter, cashew butter or even tahini or sunflower butter.
- Feel free to leave the glaze off for plain banana scones. I recommend brushing with heavy whipping cream and sprinkling them with turbinado sugar before baking if you plan to leave the glaze off. This will ensure a golden brown and tasty top.
- Gluten Free — Replace the all purpose flour with 397 grams (2 ½ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.
Nutrition
Calories: 661kcalCarbohydrates: 109gProtein: 10gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 44mgSodium: 583mgPotassium: 324mgFiber: 3gSugar: 54gVitamin A: 537IUVitamin C: 3mgCalcium: 182mgIron: 4mg
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