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Lilly’s Table

 
 
© Lillys-Table.com Photo of Peanut-Banana Scones
 

Tags: nuts Low-Glycemic vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Peanut-Banana Scones

 

Scones made with whole wheat, ripe bananas and bit of protein in nut butter form (choose almond or sunflower seed butter instead of peanut). So many baked goods taste good only in a brief window after making them, but these moist scones have a stronger nut butter & banana flavor after then have cooled down. Tastiness.

Ingredients

  • ½ cup peanuts
  • 1½ cup flour, whole wheat
  • ¾ cup flour, white
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons butter, unsalted, cold, cut into chunks
  • 2 tablespoons peanut butter, or other nut butter
  • 2 tablespoons honey
  • ¼ cup water, or milk/cream
  • 1½ cup banana, chunks (2-3 bananas)

Serving Size: 6 People

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Preparation Instructions

Preheat the oven to 375.

Chop with a knife by hand or grind the peanuts for just a few seconds until they are coarsely chopped.

Combine the dry ingredients: whole wheat + white flours, baking powder + soda, and salt.

Using a fork or food processor, blend in the butter until combined and looking grainy like small pea-sized pebbles.

In a blender or separate bowl, mash half of the bananas with the water/milk, peanut butter & honey.

Mash & fold the wet and dry ingredients together until just combined.

Fold in the remaining banana chunks and half of the crushed peanuts.

Pat into a thick round disk. Press the remaining peanuts on top. Cut into 6-8 triangles.

Bake for about 12-15 minutes until golden.