Peanut Butter Scones with PB Cream & Jam

Thanks to our Anglo-Saxon heritage we love a good morning or afternoon tea.
This ritual generally involves a good “cuppa” and if we’re lucky, a mouthwatering homemade scone.
 
Growing up, I have fond memories of whipping up a batch of scones with Nan and baking them in a tiny camper’s oven.  I used to think it was incredible, with simple ingredients and somewhat questionable equipment we’d always create a wonderful delicious treat.   
 
Here I have my own version of scones with a surprising little twist of infusing them with Peanut Butter! Yes, this recipe is the second of my recipe collaboration with Pic’s Peanut Butter and I must admit I’m pretty excited to share this recipe with you.
 
Enjoy!
Love Alex, Ballerina Bites. Xx
 
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations!

To find out why I love Pic's click here.

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​Ingredients
1½ cups spelt/ buckwheat or brown rice flour
¾ cup almond meal
3 tbsp coconut sugar
1 tsp baking powder
Pinch of salt
½ cup plant-based mylk, plus extra
¼ cup Pic’s smooth peanut butter
 
PB Cream
½ cup unsweetened coconut yoghurt
¼ cup Pic’s smooth peanut butter
⅛ tsp vanilla powder/ extract
 
Raspberry Jam
2 cups fresh or frozen raspberries
2 tbsp water
2 tbsp maple syrup
1 tbsp chia seeds

Method
Begin by making the Raspberry Jam by adding the raspberries, water and maple syrup in a small saucepan.
Over medium heat allow jam to bubble away until liquid evaporates and begins to thicken, stirring throughout.  
Stir through chia seeds then pour into a jar or bowl.
Allow jam to set in the refrigerator.
 
Preheat the oven to 170°C fan and line a tray with baking paper.
In a large bowl combine flour, almond meal, coconut sugar, baking powder and salt.
In a smaller bowl whisk together mylk and peanut butter.
Add wet mixture to the dry and using a wooden spoon or hands combine until dough is formed.
(If the dough is too wet add more flour, or too dry add a dash of mylk. It will depend on the flour you use).
 
Once dough forms a ball, place between two pieces of baking paper and roll with a rolling pin.
Aim for 1.5cm in thickness before using a scone cutter or small rimmed drinking glass to create individual scones.
 
Place scones on a prepared tray so they’re slightly touching.
Using a pastry brush, brush each scone with a light coat of mylk and bake for 20min or until golden brown.
 
Meanwhile prepare PB Cream by whipping together all PB ingredients; you can use a hand or electric whisk. 
Scoop PB Cream into a small bowl and set aside.
 
Once scones are golden slice in half and dollop with Jam and PB Cream.
Scones can be served warm or at room temperature.
 
Scones are best the day of bake.
Makes 12 scones.