Peanut Butter-Banana Scones – a delicious recipe with flour, brown sugar, baking powder, coarse salt, peanut butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F Line a baking sheet with parchment paper.
2
Whisk together flour, sugar, baking powder, and salt until thoroughly combined.
3
In a large bowl, beat together peanut butter, eggs, vanilla, and evaporated milk until evenly combined.
4
Add flour mixture and stir until just combined.
5
Stir in bananas.
6
Turn dough out onto a floured surface and knead it twice. Pat it into a 1-inch thick disk.
7
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.
8
Bake 20 minutes. Transfer to a cooling rack and allow to cool completely. Serve with strawberry jelly or marshmallow creme.
856
kcal
Calories
30
g
Fat
122
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups unbleached all-purpose flour, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 3/4 teaspoon coarse salt, and more.
Yes, Peanut Butter-Banana Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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