Scones are one of the much loved and easy to make English teatime treats, this is the reason why we couldn’t resist but to create this healthy alternative. A little tip to help you get the best results is that the less you touch the dough, the crumblier your scones will be.The recipe can be found here -
http://www.mynutricounter.com/peanut-butter-and-banana-scones/ —Nikki Brown
What You'll Need
gluten-free biscuit and baking mix
baking powder/bicarbonate of soda
raspberry jam – optional
milk, for brushing
In a bowl, whisk together all dry ingredients – flour, baking powder, xanthan gum, and salt.
In a separate bowl, beat together the wet ingredients – peanut butter, banana, egg, vanilla, milk, and sugar.
Add the dry mixture in to the wet.
Turn resulting dough on a lightly floured surface and knead.
Roll it to about 1/2” thick.
Cut it into individual rounds using a 2.5” cookie cutter.
Brush the tops with milk.
Bake for 20 minutes at 190C/375F.
Allow to completely cool on a cooling rack.
Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.