Peanut Butter Scones with Raspberry Chia Jam
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 thatās dry and crumbly around the edges but rich and dense in the middle. Paired with a cup of tea – pure heaven!Ā And they were easy to make and taste so good.
Serves 6
Cooks in 30 Minutes
Ingredients
- 200g oats (Gluten Free oats will work here also)
- 4 tbsp. peanutĀ butterĀ – 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 JamĀ
- 125gĀ raspberries
- 1 tbsp. honey or maple syrup
- 2 tbsp. chiaĀ seeds
Method
- Preheat oven to 180Ā°C
- Start by preparing the raspberryĀ chiaĀ jam. Add the raspberriesĀ to a small saucepan over a low heat, once dissolved remove from heat and stir in the honey andĀ chia seeds and let sit to one side for 15-20 minutes.
- BlendĀ the oats into a flour, you can do this using a Nutria Bullet.
- Place in a medium sized mixing bowl along with the baking powder.
- Melt the coconut oil and set to one side.
- In a separate bowl, using a fork to mash the bananas really well so there are no large bits visible, stir in theĀ peanutĀ butter, melted coconut oil and maple or honey until fully combined.
- Scrap theĀ mix into the oat flour bowl and stir until combined- the dough will be a thick and a little dry.
- Place in the oven and bake for 25 minutes until golden brown and hard when tapped.
- Remove and let sit for 30 minutes to set before digging in!Ā Once fully cooled store in an airtight container and they will keep for 4 days.