Peanut Butter Scones with PB Cream & Jam
Indulge in rich Peanut Butter Scones paired with PB Cream & Raspberry Jam. Perfect for tea time, made with spelt flour and Pic’s smooth peanut butter. Shop now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.picspeanutbutter.com.
Cooking tools:
- Rolling pin
- Scone cutter
- Pastry brush
- Hand mixer
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Baking sheet
- Parchment paper
- Drinking glass
- Mason jar
- Refrigerator
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
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