Peanut Butter and Banana Breakfast Scones

My daughter has a really weird schedule which kind of messes up her meal times.  This has left me searching for protein rich ‘snacks’ that can fill her up and keep her going.  Hard to find something nutritious and ‘unprocessed’ if ya know what I mean.  We’re still trying to cut chemicals and preservatives here.  Instead of shopping, I peeked into my pantry and pulled out a few things and threw some scones together.  So here we have Peanut Butter and Banana Scones.  Classic flavor combo but with a lot of ‘stick to your ribs goodness.



Peanut Butter and Banana Breakfast Scones

Peanut Butter and Banana Breakfast Scones

Yield: 10
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
These are perfect for breakfast


  • 1/2 cup Peanut Butter
  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 mashed bananas
  • 1/4 cup brown sugar
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup quick oats
  • Glaze
  • 1 cup icing sugar
  • 2 tbsp milk
  • 2 tbsp honey


In the bowl of a stand mixer, fitted with the paddle attachment, mix the first 5 ingredients on medium speed until you see an even texture (no huge clumps of peanut butter)

In a separate bowl, mash banana and mix in the rest of the ingredients except oats. Add to the mixer and stir until incorporated. Add oats and stir again just until incorporated.

Turn out dough onto a floured surface and form into a ball. Flatten with your hands until the dough forms a circle about a 1/2 inch thick.

Cut dough in half (so you have two semi circles) and slice each half into wedges. I got about 10 wedges from my dough.

Transfer to baking sheet lined with parchment paper and bake at 425F for about 12 min or until just starting to brown around the edges.

Let your scones cool completely before glazing them. Mix icing sugar, honey and milk until it's a smooth paste and drizzle over scones. They taste yummy unglazed too so feel free to skip it if you want to cut out that extra sugar. Frankly, I just glazed them so they'd be pretty for photos!

This recipe made about 10 Peanut butter and Banana Scones. Store in a large covered container or zip bag. These were really yummy and quick to make and I know my daughter will go to school with a full tummy.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 229 Total Fat: 7.75g Sodium: 187mg Carbohydrates: 35g Fiber: 3.8g Sugar: 9g Protein: 7.7g



  1. I made these.. I left the house with them cooling and came home and they were gone when I got home. I guess they were good?! LoL

  2. Hi there!! I’m new to your blog and am so excited to find another local blogger.. it’s so much more fun to connect locally:D These look and sound like the perfect scone for this sunny but cold morning.. I’m still in my pj’s, lol. I’m off to explore the rest of your blog.. xx Barb/Smidge

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