#scones

#scones

SCONE 2 cups all-purpose flour 1 tablespoon baking powder 3 tablespoons granulated sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 5 tablespoons cold unsalted butter, cubed 1/2 cup mashed banana 2 tablespoons peanut butter GLAZE 1 cup heavy whipping cream 1/3 cup powdered sugar 1 tablespoon milk 1 tablespoon peanut butter Preheat oven to 425 degrees F. Line a sheet pan with parchment paper; set aside.

The dough for these scones is fairly sticky, so it benefits from a period of chilling in the fridge, at least two hours. If you're in a rush, it can also hang out for 30 minutes in the freezer before baking. This allows the butter to remain very cold, and as it melts while baking, small air pockets form which give the scones a light, somewhat flaky texture. The chilling also firms up the dough and prevents it from spreading.

Juicy apples - You get little bursts of juicy apples in every bite. Tart cranberry glaze - I dressed up the scones in a pink cranberry glaze to make them completely irresistible. Buttery and tender - Even though these scones are vegan-friendly, they're as buttery, tender, and flaky as traditional scones! Use up leftover cranberries - Got extra cranberries lying around after the holidays? Use them up in these scones, my cranberry white chocolate cookies, and these cranberry orange muffins!

The secret to these ultra-fluffy scones? Cream cheese. In a fit of inspiration, I replaced almost all the butter with it to great success.