- Mash the bananas with the fork, stir in the yogurt and set aside.
- In a large bowl whisk together flour, sugar, baking powder, cinnamon and salt.
- To the flour add butter and using a fork, pastry cutter or you hands(finger tips), work the butter into the dry ingredients until the mixture is coarse, you should have small pieces of butter still intact.
- Stir in oats and chocolate chips.
- Pour in banana yogurt mixture, add cherries and stir just until moistened enough and all the flour is incorporated, don’t over stir. Dough will be soft and kind of wet. I like to use a large fork for this, or a spatula.
- Line a dinner plate with parchment round, and spread the dough on top of it, dough round should be about 1 inch thick. Cover the disk of dough with another parchment piece.
- Place the plate with the dough into the freezer for 45 minutes.
- Now you can preheat the oven to 400F
- Take the plate with the dough out of the freezer, peel off the top parchment round, invert the plate onto the baking sheet lined with parchment paper, peel off the second parchment round from the dough.
- Cut the dough into 8 wedges, using a knife or a pie server separate the wedges, to give them a little room to expand during baking.
- Bake for 25-30 minutes, until golden brown on the top.
- Remove from the oven and let cool completely, pull the scones apart if they got baked together.
- Prepare the glaze: whisk together peanut butter, milk and powdered sugar, add more milk until you reach desired consistency. Fill a small sandwich bag with the glaze, make a small opening in the corner using scissors and pipe the glaze in zic zac pattern all over the cooled scones.
- Enjoy or you can also freeze these.
If you are looking for another fruit scone recipe, here are my Raspberry Ginger Scones
Also I’m linking my scones to Buns in my Oven