Elvis Has Left the Building Scones

Preheat oven to 425 F. Line a sheet pan with parchment paper; set aside.

In the bowl of a stand mixer, stir together the flour, baking powder, sugar, salt, cinnamon and allspice. Add the butter and toss with a fork to coat the butter with the flour mixture. Use a hand or stand mixer and mix on medium-low speed until it resembles coarse cornmeal.

In a separate bowl, whisk together the mashed banana, 2 tablespoons peanut butter and cream. Fold banana mixture into the flour mixture until it starts to pull together.

With floured hands, place dough onto a floured surface and press into an 8-inch round. Cut the dough into 8 wedges. Place the wedges on the prepared pan and bake for 12 to 15 minutes or until the tops are light brown. Then remove the pan from the oven and transfer the scones to a wire rack for 10 minutes.

Meanwhile, make the glaze by mixing the powdered sugar, milk, and 1 tablespoon peanut butter until smooth. Drizzle over the scones and enjoy.