Peanut butter and banana scones
275g/9.75oz gluten-free biscuit and baking mix
1 tsp. baking powder/bicarbonate of soda
1/2 tsp. xanthan gum
¼ tsp. salt
1 tsp. vanilla extract
150g/5.25oz banana, mashed
50g/2oz coconut sugar
100g/3.5oz peanut butter
80ml/2.75fl oz milk
115g/4oz raspberry jam – optional
2 tbsp. milk, for brushing
Prep. Time → 20 min
Cook Time → 20 min
1. 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.
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