This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful, and if you clicked on an advert and went on to purchase a product.
Peanut Butter Oat Scones
A nutty twist on a classic, this recipe is a must-try for any peanut butter fan - Enjoy!
Serves 6|Takes 30 mins
INGREDIENTS:
- 120g ripe banana mashed
- 60g Nutshed Smooth Peanut Butter
- 125ml Flahavans Oat Drink
- 150g Flahavan’s Gluten Free Pure Oats
- 100g Flahavan’s Organic Oats (ground to flour)
- 1 tbsp baking powder
METHOD:
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.
