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Peanut Butter Scones with Raspberry Chia Jam

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Ok by now you probably know how much I love peanut butter and seeing how popular my raspberry and peanut butter bread was, I had to make peanut butter scones! They have a great texture that’s dry and crumbly around the edges but rich and dense in the middle. Paired with a cup of tea – pure heaven! And they were easy to make and taste so good.

Ingredients

  • 200g oats (Gluten Free oats will work here also)
  • 4 tbsp. peanut butter – I used crunchy but smooth will work too
  • 3 large ripe banana
  • 2 tbsp. coconut oil
  • 1 tbsp. maple syrup or honey
  • 1 tsp. baking powder

 

Raspberry Chia Jam 

  • 125g raspberries
  • 1 tbsp. honey or maple syrup
  • 2 tbsp. chia seeds

Method

  1. Preheat oven to 180°C
  2. Start by preparing the raspberry chia jam. Add the raspberries to a small saucepan over a low heat, once dissolved remove from heat and stir in the honey and chia seeds and let sit to one side for 15-20 minutes.
  3. Blend the oats into a flour, you can do this using a Nutria Bullet.
  4. Place in a medium sized mixing bowl along with the baking powder.
  5. Melt the coconut oil and set to one side.
  6. In a separate bowl, using a fork to mash the bananas really well so there are no large bits visible, stir in the peanut butter, melted coconut oil and maple or honey until fully combined.
  7. Scrap the mix into the oat flour bowl and stir until combined- the dough will be a thick and a little dry.
  8. Place in the oven and bake for 25 minutes until golden brown and hard when tapped.
  9. Remove and let sit for 30 minutes to set before digging in! Once fully cooled store in an airtight container and they will keep for 4 days.