MAKES 16 SERVINGS

3 cups all-purpose flour

½ cup sugar

5 teaspoons baking powder

½ teaspoon salt

½ cup (8 tablespoons) butter or margarine

½ cup peanut butter

½ cup seedless raisins

1/3 cup chopped walnuts, toasted

¼ cup dried apple or pear

1 cup milk

2 ripe bananas, well-mashed

1 egg beaten

Ginger cream cheese:

1 (3-ounce) package cream cheese, softened

2 tablespoons crystallized ginger

For scones: Preheat oven to 400 degrees. Line large baking sheet with parchment paper; lightly spray with non-stick cooking spray. Set aside.

In food processor bowl, combine flour, sugar, baking powder and salt. Pulse in butter and peanut butter until well-blended. Pour peanut butter mixture in large bowl. Stir in raisins, walnuts and apples or pears.

In medium bowl, whisk together milk, bananas and egg. Pour milk mixture into peanut butter mixture; stir just until moistened. Spoon batter, about 1/3 cup each, onto prepared baking sheets. Bake 14 to 17 minutes or until lightly browned.

For cream cheese: In small bowl, mix together cream cheese and crystallized ginger until well-blended.

Dole Fresh Fruit

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