Peanut Butter-Banana Scones


We had one lone banana sitting in our fruit bowl, getting spotty and dark.  When I woke up this morning, I had an urge to bake, and I spotted the banana and knew what I wanted.  Basically, when it all comes down to it, I really wanted a vehicle for the Nutella in my cabinet.  The flavors of Nutella with peanut butter is awesome in my book, and so is Nutella with bananas.  So, I googled a recipe for peanut butter banana scones, and this one from food.com showed up, which came from Bake at 350, one of my favorite blogs to read!  I halved this recipe to suit my needs and still came up with 9 scones.  Let me tell you, one (or 3...oops!) of these warm scones spread with a little Nutella and a big cup of tea is perfection on a cold, snowy, winter morning!

3 cups All Purpose Flour
1/2 cup Brown Sugar
2 teaspoons Baking Powder
3/4 teaspoon Coarse Salt
3/4 cup Peanut Butter (I used Peter Pan whipped)
2 Eggs
1 teaspoon Vanilla
3/4 cup Evaporated Milk, plus more for brushing on the tops (I used plain old skim milk here)
1 cup (about 2) Bananas, chopped

In a bowl, whisk together the flour, brown sugar, baking powder, and salt until combined.  In a separate large bowl, beat together the peanut butter, eggs, vanilla, and milk until evenly blended.  Add the flour mixture and stir until just combined.  Stir in the bananas.  Turn the dough out onto a floured surface and knead it twice.  Pat it out into a 1-inch thick disc.  Using a 2 1/2 inch round cookie cutter, cut the dough and re-roll the scraps to use them all up.  Place the rounds onto a parchment lined (or greased) cookie sheet and brush the tops with the remaining milk (I skipped this step).  Bake at 375 degrees for 20 minutes, or until golden brown.