Banana & Peanut Butter Scones

Directions

Preheat oven to 350ºF.

Mix together flours, baking powder, baking soda, salt, brown sugar and cinnamon in a large bowl until well combined.

Cut in the cold butter or knead in the oil until the flour mixture looks crumbly.

Stir in the peanut butter.

In another bowl, mash the bananas and mix in the milk until well blended.

Pour the banana mixture into the flour mixture and mix until almost blended.

Turn the dough onto a lightly floured working surface or cutting board and knead the dough until it forms together.

Using your fingertips, spread out and shape dough into a ½-inch thick circle.

Cut the circle into 12 wedges and place wedges on a baking sheet coated with cooking spray.

Place the wedges about 1-inch apart, they won’t expand a lot, so ½ to 1-inch space is enough.

Bake for about 14 minutes or until the scones start to brown.

When the scones spring back when pressed down with fingertips, remove them from the oven.

Cool on a wire rack for a few minutes.

Serve warm or cool completely in an air-tight container.