Peanut Butter Oat Scones
A nutty twist on a classic, this recipe is a must try for any peanut butter fan.
Serves 6|Takes 30 mins
120g ripe banana mashed
60g Smooth Peanut Butter
125ml Flahavan’s Oat Drink
150g Flahavan’s Organic Oats
100g Flahavan’s Organic Oats (ground to flour)
1 tbsp baking powder
Preheat your oven to 200C (400F).
Mix together the banana, peanut butter and oat drink in a large bowl.
And the oats, oat flour and baking powder. Mix well to combine. Set to one side for 10 minutes.
Line a baking tray with baking paper.
Divide the dough into 6 mounds. Shape the mounds using your hands to form two inch thick rounds. Dampen your hands in water before doing so to make it easier as the dough will be, and should be, sticky.
Bake in the preheated oven for 15 – 18 minutes; until risen and lightly browned. Allow to cool for at least 10 minutes before slicing. They will be a little soft otherwise, but it’s only an aesthetic thing.
Serve topped with yogurt or creme fraiche of choice, dairy free if necessary, peanut butter and some good quality raspberry jam.
Store leftovers in a sealed container for up to 3 days. Freeze for up to one month.