Scones with banana and peanut butter, pairs perfectly with tea.
Preheat oven to 400°F.
Line large baking sheets with parchment paper. Lightly spray with nonstick cooking spray. Set aside.
3 cups all-purpose flour1/2 cup sugar5 tsp baking powder1/2 tsp salt1/2 cup butter or margarine1/2 cup peanut butter1/2 cup DOLE Seedless Raisins1/3 cup chopped walnuts, toasted1/4 cup chopped dried apple or pear
Combine flour, sugar, baking powder and salt in food processor bowl. Pulse in butter and peanut butter until well blended. Pour peanut mixture into large bowl. Stir in raisins, walnuts and apples.
1 cup milk2 ripe DOLE Bananas, pureed1 egg, beaten
Whisk together milk, bananas and egg in medium bowl. Pour milk mixture into peanut mixture; stir until just moistened.
Spoon batter, about 1/3 cup each, onto prepared baking sheets. Bake 14 to 17 minutes or until lightly browned. Serve with Ginger Cream Cheese, if desired. Ginger Cream Cheese: Mix together 1 pkg. (3 oz.) cream cheese, softened and 2 tablespoons crystalized ginger, minced until blended, in small bowl.
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