First, let's start with the scones. I love these because I typically have all of the ingredients on hand. I think they're best at room temperature, so they are perfect to pop in a lunch box or for an afternoon snack. Or, for breaking off a piece as you walk by them in the kitchen. ;)
{adapted from Maureen Cole and Family Fun Magazine
}3 c. unbleached, all-purpose flour
1/2 c. packed brown sugar
2 tsp. baking powder
3/4 tsp coarse salt
3/4 c. peanut butter
2 eggs
1 tsp. vanilla
3/4 c. evaporated milk, plus more for brushing the tops
1 c. (about 2 ) chopped bananas
Line a baking sheet with parchment paper. Preheat oven to 375.
Whisk together the flour, sugar, baking powder and salt until thoroughly combined.
In a large bowl, beat together peanut butter, eggs, vanilla, and evaporated milk until evenly blended.
Brush the tops with evaporated milk. Bake 20 minutes. Transfer to a cooling rack and let cool completely.
{Sometimes the mess looks pretty to me...that's weird, right?}
Serve with strawberry jelly for a peanut butter and jelly scone OR marshmallow creme (fluff) for a fluffer nutter scone. (Oh, it's so good!)
{It occurred to me AFTER we ate all of them that these would be really good with a peanut butter glaze. Someone want to try it?}
Now to the giveaway....
You may have noticed Sweet Cuppin Cakes over in the sidebar. They are a sweet little sweet shop that ships WORLDWIDE! Worldwide, people! This is so exciting! They've also been featured in Parent & Kraft magazines.
{If anyone is hosting one in Houston, please let me know.}
To enter...
- visit Sweet Cuppin Cakes and leave a comment here with what else from the shop you'd love to try,
- for an extra entry, tweet about the giveaway using @bakeat350tweets and leave a separate comment.
