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Raspberry & Peanut Butter Scones

Recipe by Happy Skin Kitchen

I have been so obsessed with these scones lately, they are so simple to make and yet so delicious! I absolutely love the combination between the rich flavour of the peanut butter and the tartness of the raspberries, is literally a match made in heaven! For this recipe I have used spelt flavour but if you want to keep it gluten free just swap it with some oat flour.  All you have to do is blend some gluten free oats ultimo they reach a flour kind of consistency.

If you want to take these scones to the next level serve them with a dollop of the raspberries compote which is also so delicious with porridge or on toast.

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Servings: 8 Scones
  • Preparation time: 10 minutes
  • Baking time: 20 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

Ingredients:

1 1/2 cup of spelt flour – If you want to keep them gluten free you can swap it with oat flour 

1/2 cup of ground almond

1 tablespoon of runny and smooth peanut butter 

1/2 cup of melted coconut oil 

1/4 cup of Natvia Natural Sweetener 

4 tablespoons of almond milk 

1/2 cup of fresh raspberries 

1 teaspoon of baking powder 

A pinch of salt

These scones are absolutely delicious by themselves but if you want to take them to the next level I like to serving them with a very simple chia raspberry jam:

2 cups of fresh or frozen raspberries 

1 tablespoon of chia seeds 

Optional: 1 teaspoon of Natvia Natural Sweetener 

 

To make the jam simply place all the ingredients into a small pan and let it cook on a medium/low heat for about 10 minutes until the raspberries are all mushy and you have a puree kind of consistency. Let it cool onto one side while you are making the scones.

METHOD

  1. Preheat the oven at 200 degrees Celsius.
  2. In a large bowl mix together the spelt flour, ground almond, Natvia natural sweetener, baking powder and salt.
  3. In a separate bowl whisk together the peanut butter, melted coconut oil and almond milk.
  4. Pour the wet ingredients into the bowl with the flour. Start mixing with a spoon, when it starts to become quite thick add in the fresh raspberries. Try to incorporate the raspberries as best as you can. Finish to mix everything together with your hands until you have a dough kind of consistency.
  5. Cover a large baking tray with some parchment paper.
  6. Shape the dough into a round ball and flatten it down with your hands until you have a roughly 2 cm thick round cake. Slice it into 8 triangles and move them apart so they don’t touch each other.
  7. Bake them for 18-20 minutes until they start to go slightly golden on the outside.
  8. Remove them from the oven and let them cool for about 15 minutes (they are a bit fragile straight out of the oven) and enjoy them by themselves or with a dollop of the raspberry chia jam.

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