Great combo! For inspiration this time, I turned to our battle-specific Pinterest board. I found scones glazed with peanut butter posted by Cinnamon, Spice and Everything Nice, who in turn was inspired by The Kitchn. Mine ended up looking more like the scones from The Kitchn – nooks and crannies and all.
I cheated a little bit and didn’t use “cake”. I figured flour+sugar+baking powder is pretty similar to cake mix, so why not? But, I found myself wishing I had a scone pan! Oh well. I used a brownie pan that I had in the house. The scones came out square instead of triangular but I was lazy and figured they’d taste the same. They still looked pretty!
The husband HATES peanut butter with a passion, so I knew that he would not eat these. The girl likes peanut butter, but didn’t want to try the glazed scones (she ended up eating about 10 unglazed, though). I thought they were tasty! They ended up softer than other scones I’ve tried. They were eggless, which is cool. The pastry was not very sweet but the glaze and honey/chocolate drizzle certainly made up for that. The husband ended up bringing the lot into work and they all disappeared.
Chocolate Chip Banana Bread Scones with Peanut Butter Glaze
- 2 large, ripe bananas
- 1/4 cup milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2-1/2 cups flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 4 Tbsp unsalted butter
- 1/2 cup chocolate chips
- 1/4 cup milk
- 1/4 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1 tsp honey
- 1-1/2 cups sifted confectioners' sugar
- 1/4 cup honey
- 2 Tbsp chocolate chips
Preheat oven to 400 degrees.
Mash bananas with milk, sour cream and vanilla extract. Set aside.
Combine flour, sugar, baking powder, salt and cinnamon in another bowl. Combine butter with flour mixture using a fork as if you're making pastry. Stir the banana mixture into the flour until just combined. Stir in chocolate chips.
Pour batter into scone or individual brownie baking pan. Bake at 400 for 20 minutes. Remove from pan and cool completely.
Combine ingredients for the glaze in a medium-sized bowl. When the scones are cooled, dip each one in the glaze and let the glaze drip off before putting the scone down onto a piece of parchment paper. Let harden, then repeat if a thicker glaze is desired.
Heat honey for the chocolate drizzle in microwave for 30 seconds. Add chocolate chips and stir to melt chips. Drizzle on scones.