Have you ever had one of those moments in the kitchen where the stars align and you stumble upon a creation that feels like pure culinary magic? That’s exactly what happened when I first made these delightful “Elvis Has Left the Building Scones.” It was a rainy Sunday morning, and I was searching for a way to use up some ripe bananas that were calling my name from the fruit basket. I wanted to whip up something quick, easy, and just a little bit indulgent. That’s when I thought about the King himself, Elvis Presley, and his well-known love for the combination of bananas and peanut butter. The idea to jazz up a classic scone recipe with these flavors struck me like a lightning bolt.
I’d always been a fan of scones—those crumbly, buttery delights that pair beautifully with a cup of tea or coffee. But adding the smooth, creamy flavors of banana and peanut butter? That was a game-changer. I remember that morning as if it were yesterday, my family gathered around the kitchen island, curious about the aromatic scents wafting from the oven. It felt like a mini-celebration as the scones emerged golden and fragrant.
The beauty of these scones, besides their mouthwatering taste, is how quickly they come together. With just 10 minutes of prep and a mere quarter-hour in the oven, you’ll be enjoying these treats with minimal fuss. If you’ve got kids, they’ll love lending a hand, whether it’s mashing the bananas or mixing up the glaze. It’s a little messy, but isn’t that part of the fun? On that day, my little ones couldn’t resist sneakily licking the peanut butter glaze off their fingers before it even hit the scones.
These scones have become a staple in our home, a comforting tradition whenever we need a touch of nostalgia or just something special to brighten up the afternoon. If you haven’t tried baking them yet, I wholeheartedly encourage you to dive into this recipe. Whether you’re a seasoned baker or a beginner, you’ll find that these scones are a testament to the joys of experimenting in the kitchen and embracing those “aha!” moments.
How to Make Elvis Has Left the Building Scones
Click here to get printable version
Ingredients:
- 5 tablespoons cold unsalted butter, cubed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mashed banana
- 1 tablespoon milk
- 1 tablespoon peanut butter
- 1 tablespoon baking powder
- 1/3 cup powdered sugar
- 3 tablespoons granulated sugar
- 1/8 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 cup heavy whipping cream
Directions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine flour, baking powder, granulated sugar, salt, cinnamon, and allspice in a large mixing bowl.
- Add the cubed butter to the bowl and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the mashed banana, peanut butter, and heavy cream until smooth.
- Gently incorporate the banana mixture into the dry ingredients, stirring until just combined.
- Turn the dough out onto a floured surface, shaping it into an 8-inch round.
- Cut the round into 8 equal wedges and arrange them on the prepared baking sheet.
- Bake for 12 to 15 minutes or until the scones are lightly golden on top.
- Transfer the scones to a wire rack to cool slightly, about 10 minutes.
- For the glaze, stir together powdered sugar, milk, and peanut butter until smooth, and drizzle over the cooled scones.
- Serve and enjoy!
No Bananas? Try These Alternatives
If you’re out of bananas, fear not. Applesauce or pureed pumpkin makes excellent substitutes, maintaining the moisture and adding their unique flavors to the scones. You can also try using mashed sweet potatoes for a slightly denser texture and deeper flavor profile.
Best Ways to Store Elvis Has Left the Building Scones
To keep your scones fresh, store them in an airtight container at room temperature for up to two days. You can also freeze them for longer storage. Simply wrap each scone individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature and refresh them in a low oven before serving.
Perfect Pairings for Elvis Has Left the Building Scones
These scones pair beautifully with a steaming cup of black coffee or chamomile tea. If you’re serving them as part of a brunch, a fresh fruit salad or yogurt parfait complements their rich flavors and adds a refreshing contrast to the meal.
Cooking Hacks to Elevate Elvis Has Left the Building Scones
For an extra crunch, consider adding a handful of chopped walnuts or pecans to the dough. If you’re a fan of chocolate, toss in some chocolate chips for a bit of indulgence. Always ensure your butter is cold when mixing with the flour for the flakiest texture.
Seasonal Twists for Elvis Has Left the Building Scones
Incorporate seasonal fruit such as fresh berries in summer or cranberries in winter to give these scones a festive twist. You might also try adding a hint of nutmeg or ginger during fall to complement the warm spices already present in the recipe.
FAQs:
Can I make these scones ahead of time?
Absolutely! You can prepare the scone dough in advance and store it in the refrigerator for up to a day before baking. This allows the flavors to meld beautifully, and you can enjoy freshly baked scones whenever you’re ready.
Is there a vegan version of these scones?
Yes, you can adapt this recipe for a vegan diet. Substitute the butter with a plant-based alternative, use almond or oat milk instead of heavy cream, and opt for a vegan peanut butter. The taste will still be deliciously satisfying!
Can I add nuts to the scones?
Adding nuts such as chopped walnuts or pecans can enhance the texture and flavor of the scones, providing a delightful crunch. Make sure to chop them finely and incorporate them into the dough along with the dry ingredients.
What if I don’t have allspice?
If allspice isn’t in your spice rack, a pinch of ground cloves or a mix of cinnamon and nutmeg can serve as a substitute. It provides that warm, aromatic note which complements the banana and peanut butter beautifully.
How can I ensure my scones are flaky?
To achieve that perfect flakiness, ensure that your butter is very cold when you incorporate it into the flour. You can even pop it in the freezer for a few minutes before use. This helps create layers as the scones bake.
Can I double the recipe?
Yes, doubling the recipe works well if you’re feeding a crowd. Make sure to keep the butter cold and not overwork the dough for best results. You may need to bake in batches to ensure even cooking.
Elvis Has Left the Building Scones
Equipment
- Oven
- mixing bowl
- Baking sheet
- Parchment paper
Ingredients
- 5 tablespoons cold unsalted butter cubed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mashed banana
- 1 tablespoon milk
- 1 tablespoon peanut butter
- 1 tablespoon baking powder
- 1/3 cup powdered sugar
- 3 tablespoons granulated sugar
- 1/8 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 cup heavy whipping cream
Instructions
- Begin by heating your oven to 425°F and prepare a baking sheet with parchment.
For the Scone Mixture:
- In a large mixing bowl or food processor, combine flour, baking powder, granulated sugar, salt, cinnamon, and allspice.
- Incorporate the cubed butter into the dry mixture using a fork or pastry cutter until it reaches the consistency of coarse meal.
- In a separate bowl, thoroughly combine the mashed banana, peanut butter, and heavy cream.
- Gently mix the banana blend into the flour mixture until it is well incorporated.
- On a floured surface, turn out the dough and shape it into an 8-inch round.
- Slice the dough into 8 equal wedges.
- Arrange the wedges on the prepared baking sheet and bake for 12 to 15 minutes until they are lightly golden on top.
- After baking, let the scones cool on a wire rack for approximately 10 minutes.
For the Glaze:
- While the scones cool, prepare the glaze by whisking together powdered sugar, milk, and peanut butter until you achieve a smooth consistency.
- Drizzle the glaze over the scones and enjoy your tasty treat!
