Roasted Banana-Ricotta Scones with Peanut Butter Glaze


I have been sitting here, trying to think of some opening bloggy chit-chat before I go straight into “this is what I made today.”

And my mind is almost completely blank.  Almost.

I just have this nagging feeling that someone needs to hear a little more than “this is what I made today.

So I’d like to invite that someone into my virtual kitchen, pour them a cup of coffee and serve them a scone, and tell them that they matter.  They are special.  They are important.  And there is hope.

And if that is too serious for a food blog, then I’m sorry.  But I have nothing else, except to say that I made some scones today.  They were really good.

Here are my notes:

-Chopped peanuts would be great in these, either in the dough or sprinkled on top, or both.

-I love roasting bananas with a little butter and brown sugar.  It deepens their flavor.

-I used ricotta cheese, but I’m sure an 8 ounce package of cream cheese like I used in my pumpkin scones would work well too.

-These are not flaky scones.  They are more fluffy and sweet, like drop biscuits.

-It takes about 10 minutes for the peanut butter glaze to set up. 

Roasted Banana-Ricotta Scones with Peanut Butter Glaze
Scones:
3 bananas, sliced
2 tablespoons melted butter
2 tablespoons light brown sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup light brown sugar
1/2 cup (1 stick) cold butter, cut into small pieces
2 large 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
Chopped peanuts, if desired
1.     Preheat oven to 350 degrees.  Place bananas in 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.
2.      Increase oven temperature to 375 degrees. Spray 2 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, using fingertips or pastry cutter, until mixture resembles coarse crumbs.  
3.      In a medium bowl, beat together 2 eggs, the ricotta cheese, and the roasted bananas with a handmixer until mixed.  Mixture will be lumpy.  Add banana mixture to the flour mixture and stir by hand until just combined
4.      Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart.  Brush tops with the beaten egg.   Bake 25-30 minutes or until golden brown. 
5.      About 5 minutes before scones come out of the oven, make the glaze.  Place the peanut butter and 2 tablespoons butter in a small heavy saucepan over medium heat, stirring often until melted and smooth.  Remove from heat and whisk in the powdered sugar and vanilla until smooth.  
6.      When scones come out of oven, place them on a wire rack over a baking sheet.  Drizzle with the glaze.  Sprinkle the tops with chopped peanuts if desired.  12 scones.

Comments

  1. says

    These do indeed look amazing as do the Balsamic Cherry Ribeyes. I was doing pretty good on my diet this morning until I saw your amazing food. Why do I Stumble in the morning before breakfast? Love your post Lorie.

  2. says

    Oh my, these look good! The roasted bananas are a great idea. I wish I had seen this before I made my banana cupcakes last night (with peanut butter frosting). :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>