Peanut Butter and Banana Breakfast Scones

In the bowl of a stand mixer, fitted with the paddle attachment, mix the first 5 ingredients on medium speed until you see an even texture (no huge clumps of peanut butter)In a separate bowl, mash banana and mix in the rest of the ingredients except oats. Add to the mixer and stir until incorporated. Add oats and stir again just until incorporated.Turn out dough onto a floured surface and form into a ball. Flatten with your hands until the dough forms a circle about a ½ inch thick.Cut dough in half (so you have two semi circles) and slice each half into wedges. I got about 10 wedges from my dough.Transfer to baking sheet lined with parchment paper and bake at 425F for about 12 min or until just starting to brown around the edges.Let your scones cool completely before glazing them. Mix icing sugar, honey and milk until it's a smooth paste and drizzle over scones. They taste yummy unglazed too so feel free to skip it if you want to cut out that extra sugar. Frankly, I just glazed them so they'd be pretty for photos!This recipe made about 10 Peanut butter and Banana Scones. Store in a large covered container or zip bag. These were really yummy and quick to make and I know my daughter will go to school with a full tummy.