Heat oven to 375. Grease a baking sheet or line with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder and salt to evenly incorporate the ingredients.
Combine the peanut butter, eggs, vanilla extract and 3/4 cup of the half and half in a medium bowl. Using an electric mixer set on medium speed, mix the ingredients until evenly blended.
Gently stir the peanut butter mixture into the flour mixture just until combined. Gently stir in the bananas.
Turn the dough onto a floured surface. Knead it twice, then gently pat it out so that it is 1 inch thick. Cut out scones using a round biscuit cutter and arrange them on the baking sheet. Spread the remaining half and half on top of the scones with a pastry brush then bake them for 20 minutes or until bottoms are slightly golden. Cool the scones on a wire rack, then serve them plain or with jam.
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|Serving Size: 1 Serving (3245g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1389 (46%)|
|Amt Per Serving||% DV|
|Total Fat 154.3g||206 %|
|Saturated Fat 52.4g||262 %|
|Monounsaturated Fat 63.9g|
|Polyunsanturated Fat 30.8g|
|Cholesterol 234.2mg||72 %|
|Sodium 4403.9mg||152 %|
|Potassium 5987.9mg||158 %|
|Total Carbohydrate 288.9g||85 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 273.4g|
|Protein 143.3g||205 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3038
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