1. Begin by making the Raspberry Jam by adding the raspberries, water and maple syrup in a small saucepan.
  2. Over medium heat allow jam to bubble away until liquid evaporates and begins to thicken, stirring throughout.
  3. Stir through chia seeds then pour into a jar or bowl.
  4. Allow jam to set in the refrigerator.
  5. Pre-heat oven to 170°C fan and line a tray with baking paper.
  6. In a large bowl combine flour, almond meal, coconut sugar, baking powder and salt.
  7. In a smaller bowl whisk together mylk and peanut butter.
  8. Add wet mixture to the dry and using a wooden spoon or hands combine until dough is formed.
  9. (If dough is too wet add a more flour or too dry add a dash of mylk. It will depend on the flour you use).
  10. Once dough forms a ball, place between two pieces of baking paper and roll with a rolling pin.
  11. Aim for 1.5cm in thickness before using a scone cutter or small rimed drinking glass to create individual scones.
  12. Place scones on prepared tray so they’re slightly touching.
  13. Using a pastry brush, brush each scone with a light coat of mylk and bake for 20min or until golden brown.
  14. Meanwhile prepare PB Cream by whipping together all PB ingredients; you can use a hand or electric whisk.
  15. Scoop PB Cream into a small bowl and set aside.
  16. Once scones are golden slice in half and dollop with Jam and PB Cream.
  17. Scones can be served warm or at room temperature.
  18. Scones are best the day of bake.


Love Alex, Ballerina Bites. Xx

PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations