NomEatNom - Whole Grain Honey Banana Scones with a Peanut Butter Glaze

It’s been about a month since I received the epic birthday gift of greatness (i.e. my scone pan). You may recall that I inaugurated this beautiful gift with a batch of gingerbread scones. I then promised you there would be more scone recipes to come.

I am a woman of my word.

The truth is, in the past month there have been quite a few scone recipes, but for the time being, most of them remain in their experimental phase in my ~~laboratory~~ kitchen.

However, this recipe…well, this recipe came out addictively nommy the first time through.

You can’t beat that.

Plus, not only is this recipe delicious, but it’s just in time for allergy season! What does that have to do with anything, you ask? Well, these delectable scones are sweetened with the goodness of raw, local honey. There have been several studies that indicate a regular dose of raw, local honey can actually help keep your next allergy attack at bay!

Now, before I get a slew of comments, let me just acknowledge that the jury is still out on just how accurate these studies truly are…but I can tell you that everyone I know who has tried the use of raw, local honey, has said it has worked for them.

The way I see it, whether it works or not you get to enjoy some delicious honey, so why not give it a try? 😉

Not to mention raw honey is chock full of phytonutrients that give it anti-bacterial, anti-fungal, and anti-viral properties and have been shown to prevent cancer. Oh, and raw honey is also a good source of vitamin B2, vitamin B6, iron, and manganese. Seriously, nom up this golden sweetness!!

Whole Grain Honey Banana Scones with a Peanut Butter Glaze
(Serves 8)

Ingredients:

1 1/2 cups whole wheat pastry flour
1 cup quinoa flakes (I’m sure rolled oats would work well, too)
1 tsp ground nutmeg
Pinch of sea salt
2 tsp baking powder
1/2 tsp baking soda
2 super ripe bananas, mashed
1/3 cup raw honey
1 batch of peanut butter glaze

Preheat the oven to 375 degrees F.

Combine the flour, quinoa flakes, nutmeg, sea salt, baking powder, and baking soda into a large bowl and stir until well blended.

Add the mashed bananas and honey to the mixture and stir just until the dry ingredients are moistened.

Spray a scone pan with nonstick cooking spray. Evenly distribute the batter into each segment of the scone pan.

Bake for 18 to 20 minutes, or until golden brown on top. Allow the scones to cool for 5 minutes in the pan, then place them on a wire rack to cool completely.

When the scones have cooled, drizzle them with the peanut butter glaze. Allow the glaze to set.