Page 6

Permalink Chapter: nine  


Step 1

Heat the oven to 375°.

Step 2

Lightly grease a baking sheet or line it with parchment paper. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt to evenly incorporate the ingredients.

Step 3

Combine the peanut butter, eggs, vanilla extract, and 1/2cup of the half and half in a medium bowl. Using an electric mixer set on medium speed, mix the ingredients until evenly blended.

Step 4

Gently stir the peanut butter mixture into the flour mixture just until combined. Then gently stir in the bananas.

Step 5

Turn the dough onto a floured surface. Knead it twice, then gently pat it out so that it is 1 inch thick.

Step 6

Cut out scones using a round biscuit cutter and arrange them on the baking sheet.

Step 7

Spread the remaining half and half on top of the scones with a pastry brush and then bake them for 20 minutes or until the bottoms are slightly golden.

Step 8

Cool the scones on a wire rack, then serve them plain or with jam. Makes 20 scones.

Page 7

Permalink Chapter: nine  

Lemon Blueberry Scones

These fruity scones are a bit lower in fat than other scone recipes, so you can indulge with less guilt.


2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh or frozen blueberries


1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
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