Elvis Has Left the Building Scones

"SCONE 2 cups all-purpose flour 1 tablespoon baking powder 3 tablespoons granulated sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 5 tablespoons cold unsalted butter, cubed 1/2 cup mashed banana 2 tablespoons peanut butter GLAZE 1 cup heavy whipping cream 1/3 cup powdered sugar 1 tablespoon milk 1 tablespoon peanut butter Preheat oven to 425 degrees F. Line a sheet pan with parchment paper; set aside."

"In the bowl of a stand mixer, stir together the flour, baking powder, sugar, salt, cinnamon, and allspice. Add the butter to the flour mixture, using a fork or a pastry cutter until it resembles coarse cornmeal. In a separate bowl, mix together the mashed banana, peanut butter, and cream. Fold the banana mixture into the flour mixture until it starts to pull together. With floured hands, place dough on a floured surface and press into an 8-inch round."

"Cut the dough into 8 wedges. Place the wedges on the prepared pan and bake for 12 to 15 minutes or until the tops are light brown. Transfer to a wire rack for 10 minutes. Meanwhile, make the glaze by mixing the powdered sugar, milk, and peanut butter until smooth. Drizzle over scones and enjoy. Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!"

Combine all-purpose flour with baking powder, granulated sugar, salt, ground cinnamon, and ground allspice. Cut cold unsalted butter into the dry ingredients until the mixture resembles coarse cornmeal. Whisk mashed banana, peanut butter, and heavy whipping cream together, then fold the banana mixture into the flour mixture until it begins to come together. Shape the dough into an 8-inch round, cut into eight wedges, and bake at 425°F for 12–15 minutes until the tops are light brown. Cool on a wire rack, then drizzle a glaze made from powdered sugar, milk, and peanut butter over the warm scones.

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