Peanut Butter And Banana Scones - cooking recipe

Ingredients

275 g biscuit mix, gluten-free
1 teaspoon baking powder or 1 teaspoon bicarbonate of soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon vanilla extract
150 g bananas, mashed
50 g coconut sugar crystals
100 g peanut butter
1 egg
80 ml milk
115 g raspberry jam (optional)
2 tablespoons milk, for brushing

Preparation

In a bowl, whisk together all dry ingredients - flour, baking powder, xanthan gum, and salt.
In a separate bowl, beat together the wet ingredients - peanut butter, banana, egg, vanilla, milk, and sugar.
Add the dry mixture in to the wet.
Turn resulting dough on a lightly floured surface and knead.
Roll it to about 1/2\" thick.
Cut it into individual rounds using a 2.5\" cookie cutter.
Brush the tops with milk.
Bake for 20 minutes at 190C/375°F.
Allow to completely cool on a cooling rack.
Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.