Peanut Butter and Banana Scones


by: KrazyKiwi

Scones are one of the much loved and easy to make English teatime treats, this is the reason why we couldn᾽t resist but to create this healthy alternative. A little tip to help you get the best results is that the less you touch the dough, the crumblier your scones will be.


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serves: 6

275 g bisquick baking mix

1 tsp baking powder

1/2 tsp xanthan gum

1/4 tsp salt

1 tsp vanilla extract

150 g banana

50 g coconut sugar

100 g peanut butter

1 egg

80 ml

115 g raspberry jam

2 tbsp milk

Nutrition Facts
Peanut Butter and Banana Scones

Servings Per Recipe: 6

Amount per Serving

Calories: 434

  • Total Fat: 16.7 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0 g
  • Cholesterol: 29.7 mg
  • Sodium: 711.4 mg
  • Total Carbs: 63 g
  •     Dietary Fiber: 3 g
  •     Sugars: 27.7 g
  • Protein: 9.9 g

how is this calculated?

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1.   In a bowl, whisk together all dry ingredients – flour, baking powder, xanthan gum, and salt.

2.  In a separate bowl, beat together the wet ingredients – peanut butter, banana, egg, vanilla, milk, and sugar.

3.  Add the dry mixture in to the wet.

4.  Turn resulting dough on a lightly floured surface and knead.

5.  Roll it to about 1/2” thick.

6.  Cut it into individual rounds using a 2.5” cookie cutter.

7.  Brush the tops with milk.

8.  Bake for 20 minutes at 190C/375F.

9.  Allow to completely cool on a cooling rack.

10.  Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.

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