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!
Ingredients
Scone Mix
- 200g Oats (gluten free if you wish)
- 4 tbsp Peanut Butter (crunchy or smooth)
- 3 Large Ripe Bananas
- 2 tbsp Coconut Oil
- 1 tbsp Maple Syrup OR Honey
- 1 tbsp Baking Powder
Raspberry Chia Jam
- 125g Raspberries
- 1 tbsp Maple Syrup OR Honey
- 2 tbsp Chia Seeds
Method
- Preheat oven to 180 degrees celcius
- Start by preparing the Raspberry Chia Jam - Add the Raspberries to a small saucepan over a low-medium heat.
- Once Dissolved, remove from the heat, and stir in the maple syrup/honey and the chia seeds and let sit to one side for 15-20 minutes to set.
- Blend the oats into a flower (you can do this using any food processor)
- Melt the coconut oil in a small pot and place to one side.
- Place blended oats in a medium sized mixing bowl along with the baking powder.
- In a separate bowl, using a fork, mash up the bananas until they are a smooth consistency with no lumps.
- Stir in the peanut butter, melted coconut oil, and maple syrup/honey until fully combined.
- Add the oats and baking powder to the mixture and combine until the dough is thick.
- Place in the preheated oven to bake for 20-25 minutes until golden brown and hard when tapped on the top.
- Once baked let scones sit for 30 minutes on a wire tray to cool before digging in! You can enjoy and store these in a container for up to 4 days.
