Author Notes
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
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Ingredients
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275 grams
gluten-free biscuit and baking mix
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1 teaspoon
baking powder/bicarbonate of soda
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1/2 teaspoon
xanthan gum
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1/4 teaspoon
salt
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1 teaspoon
vanilla extract
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150 grams
banana, mashed
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50 grams
coconut sugar
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100 grams
peanut butter
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1 piece
egg
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80 milliliters
milk
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115 grams
raspberry jam – optional
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2 tablespoons
milk, for brushing
Directions
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In a bowl, whisk together all dry ingredients – flour, baking powder, xanthan gum, and salt.
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In a separate bowl, beat together the wet ingredients – peanut butter, banana, egg, vanilla, milk, and sugar.
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Add the dry mixture in to the wet.
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Turn resulting dough on a lightly floured surface and knead.
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Roll it to about 1/2” thick.
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Cut it into individual rounds using a 2.5” cookie cutter.
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Brush the tops with milk.
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Bake for 20 minutes at 190C/375F.
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Allow to completely cool on a cooling rack.
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Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.
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