Teach cooking

Chocolate Chip Banana Bread Scones with Peanut Butter Glaze

Cook Time: 30 minutes

Yield: 8 scones

• 2 large, ripe bananas (about 1 cup mashed)
• 1/4 cup milk
• 1/2 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 2 + 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 + 1/2 teaspoons cinnamon
• 4 tablespoons unsalted butter
• 1/2 cup chocolate chips
• glaze:
• 1/4 cup milk
• 1/4 creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1 + 1/2 cups sifted confectioners' sugar
• 1/4 cup chopped walnuts, for garnish

1. Mash the bananas and if needed add enough milk to make one cup. Stir in the milk, yogurt and vanilla extract.
2. In a large bowl whisk the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
3. Add the banana mixture to the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using.
4. Line a dinner plate with a piece of parchment or wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Put in freezer for 30 minutes.
5. Preheat the oven to 400°F. Line a large baking sheet with parchment. Peel off the top layer of parchment paper and invert the scones onto the baking sheet, peeling off the second layer of parchment paper.
6. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and golden-brown around the edges.
7. Cool completely and cut apart any scones that baked together.
Make the glaze:
8. In a medium bowl whisk the peanut butter, milk and vanilla together until creamy. Whisk in the confectioners' sugar until smooth. Dollop over top of the scones by the spoonful and spread it out with the back of the spoon. Sprinkle with walnuts.