Peanut Butter Scones with PB Cream & Jam | Pic's Peanut Butter

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
• ½ cup unsweetened coconut yoghurt
• ⅛ tsp vanilla powder/ extract
• 2 cups fresh or frozen raspberries
• 2 tbsp water
• 2 tbsp maple syrup
• 1 tbsp chia seeds