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!


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


  1. Preheat oven to 180 degrees celcius
  2. Start by preparing the Raspberry Chia Jam - Add the Raspberries to a small saucepan over a low-medium heat.
  3. 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.
  4. Blend the oats into a flower (you can do this using any food processor)
  5. Melt the coconut oil in a small pot and place to one side.
  6. Place blended oats in a medium sized mixing bowl along with the baking powder.
  7. In a separate bowl, using a fork, mash up the bananas until they are a smooth consistency with no lumps.
  8. Stir in the peanut butter, melted coconut oil, and maple syrup/honey until fully combined.
  9. Add the oats and baking powder to the mixture and combine until the dough is thick.
  10. Place in the preheated oven to bake for 20-25 minutes until golden brown and hard when tapped on the top.
  11. 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.