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Monday, February 18, 2013

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

After Christmas, our family rented an RV and took a trip down South. We stopped for lunch in Tupelo, Mississippi and visited the birthplace of Elvis Presley. Having to explain to the kids who he was took a little of the fun out of it, and they really couldn't have cared less about the King of Rock and Roll.
It is rumored Elvis's favorite food was a peanut butter and banana sandwich, here is an interesting take on the combination. I roasted 3 bananas, but was short on butter so decided to make 1/2 the recipe - the bananas by them selves were absolutely delicious, and made for a sweet treat for breakfast.
My husband commented on how moist these scones were and my daughter just kept correcting my pronunciation of scones! I am sure Elvis Presley never had his accent ridiculed.

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE


3 bananas, sliced
2 tablespoons melted butter
2 tablespoons light brown sugar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup light brown sugar
1/2 cup butter, cut into small pieces
2 eggs
1 cup ricotta cheese
1 egg, beaten
GLAZE
1/4 cup peanut butter
2 tablespoons butter
1/2 cup powdered sugar
1/4 teaspoon vanilla

Heat oven to 325F. Place bananas in a medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkle with 2 tablespoons brown sugar and bake for 30 minutes, stirring occasionally, until bubbly and caramelized. Let cool.
Increase oven temperature to 375F. Spray two large baking sheets with nonstick cooking spray. In a large mixing bowl, stir together flour, baking powder, salt and 1/3 cup light brown sugar. Cut in butter until mixture resembles coarse crumbs.
In a medium bowl, beat together 2 eggs, the ricotta cheese and the roasted bananas with a hand mixer until mixed. Mixture will be lumpy. Add banana mixture to the flour mixture and stir by hand until just combined.
Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart. Brush tops with the beaten egg (I skipped this step). Bake 25 to 30 minutes or until golden brown.
About 5 minutes before scones come out of the oven, make the glaze. Place the peanut butter and 2 tablespoons of butter in a small, heavy saucepan over medium heat, stirring often until melted and smooth. Remove from the heat and whisk in the powdered sugar and vanilla until smooth. When scones come out of oven, place them on a wire rack over a baking sheet and drizzle with the glaze (my glaze turned out to be more of an icing consistency, so there was spreading instead of drizzling).
Enjoy!

Recipe adapted from The Dining Guide, July 2012
www.nwaonline.com/news/2012/jul/01/diy-delicious/

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