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 thatā€™s 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


  • 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


  1. Preheat oven to 180Ā°C
  2. 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.
  3. BlendĀ 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 theĀ peanutĀ butter, melted coconut oil and maple or honey until fully combined.
  7. Scrap theĀ 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!Ā Once fully cooled store in an airtight container and they will keep for 4 days.