Hi Readers !!
Sorry I’ve been away for so long. A lot of things kept me from writing here. Yoga, Travel and Baking to name a few.. Also I have been planning to move this blog to WordPress, work for which is under progress ! 🙂 This post will probably be my last on the Blogger platform. All the old recipe posts will be present on the new blog. Will keep you updated on the same ! 🙂
I have started a Vegan Home Bakery venture “HomeMade Beku” which kept me baking and trying new recipes for the last few weeks. We also did two bake sales in community near my apartment which went pretty well for a start :). Please go and check out my facebook page – HomeMade Beku.
Today’s recipe is Peanut Butter Scones with a Jammy filling. I was trying various recipes with Peanut butter cupcakes but as a result landed with this one which actually worked well and tasted better than cupcake version.
If the peanut butter is sweet this recipe doesn’t call for much sugar. Its best to check the sweetness of the batter to be sure. I used Sundrop Crunchy peanut butter which was not too sweet. You can also play around with the ratio of peanut batter and Jam filling to get the result you desire. Oats give a nice crunch to the scones but can be skipped as per taste.
Result is a crumbly peanut butter scone :). If you love peanut butter you will love this !
1 Flax Egg (1 Tbsp Flax Powder + 2.5 tbsp water)
1/4 cup Sugar (adjust depending on sweetness of peanut butter)
1/4 cup Oil
1/4 cup Peanut Butter
3/4 tsp Baking Soda
1/3 cup Rolled Oats
1 Cup Maida
1/4 cup water
Pinch Salt (skip if using salted Peanut butter)
10 tsp Fruity Jam (any flavor you like)
1. Preheat oven to 200 C and grease the cupcake moulds.
2. To make Flax Egg, add 2.5 tablespoon water in 1 tablespoon Flax powder and set aside.
3. Whisk the oil and Sugar together till sugar almost combines. To this add Peanut Butter and combine well. Mix in the Flax egg.
4. Sieve together dry ingredients Maida, Baking Soda and salt.
5. Add dry ingredients and water to the peanut butter mixture part by part and combine to make a sticky batter.
6. To the above mixture add the oats and combine.
7. Fill Cupcake molds to half with this batter. Drop a tsp or more of jam in the center.
8. Bake at 180 C for 25 minutes. (**Read Note)
9. Completely Cool and run down a knife on the sides before removing from the mould.
If your oven has a top and bottom heating element, turn on both the heating elements for the last ten minutes of bake. Alternatively you can crank the oven to 200 C for last 5 minutes.