your scent is intoxicating! tracy benjamin via Compfight

I have had several requests for this recipe that was in my segment on AMNorthWest (Portland, Oregon) on Monday. I got the recipe off of the website and tweaked it a bit to lower the calories. Here it is: Banana Peanut Butter Scones (makes 16 scones)


3 cups all-purpose flour

1/2 cup sugar

5 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter or margarine

1/2 cup peanut butter (I used crunchy)

1/4 cup peanut butter powder (optional)

1/2 cup dried tart cherries (raisins or craisins will work, too)

1/3 cup walnuts, chopped and toasted

1/4 cup chopped dried apple (I don’t know whether I’d add this again..didn’t seem to do much)

1 cup 1% milk

2 ripe bananas

1/4 cup egg substitute

Ginger Cream Cheese (recipe below), optional


Preheat oven to 400 degrees F.  Line baking sheets w/ parchment paper. Lightly spray w/ nonstick cooking spray. Set aside.

1. Combine flour, sugar, baking powder and salt (and peanut butter powder if using) until well blended. Add butter and peanut butter and mix until well blended (I used a hand-held pastry cutting tool, but you could do this in a food processor). Stir in cherries, walnuts, and apples.

2. In a blender, whip milk, bananas, and egg. Pour milk mixture into peanut mixture. Stir until just moistened. As with any pastry, don’t over blend.

3. Spoon batter, about 1/3 cup each, onto prepared baking sheets. Bake for 14 to 17 minutes or until lightly browned. Serve with peanut butter or Ginger Cream Cheese.

Ginger Cream Cheese: In a small bowl, mix together 3 ounces of softened  fat-free cream cheese, 2 tablespoons minced crystalized ginger, and a packet of Splenda.