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Peanut Butter & Raspberry Scones

Serves: 12
Prep: 10
Cook: 15

    Peanut butter in the dough, and a tangy berry glaze on top, give the humble scone an extra special touch.


    • 1/2 cup Sanitarium™ No Added Salt or Sugar Smooth Peanut Butter
    • 1 cup low fat Greek yoghurt
    • 1/2 cup So Good™ Lite Soy Milk, plus extra to brush
    • 2 cups white self-raising flour, plus extra for bench
    • 1 cup wholemeal self-raising flour
    • 1 Tbs brown sugar
    • pinch salt
    • 1/4 cup margarine or dairy-free spread, very cold
    For the glaze
    • 1 cup raspberries, fresh or frozen-thawed, mashed
    • 1/4 - 1/3 cup icing sugar, to taste
    • 1 - 2 tsp hot water, if necessary


    1. Preheat oven to 200°C. Line an oven tray with baking paper.
    2. Combine peanut butter, yoghurt, and So Good soy milk in a jug and stir until smooth.
    3. Place flours, sugar, and salt into a large bowl and whisk to combine. Add margarine and use fingertips to quickly rub the spread into the flour until crumbly. Make a well in centre of the flour mixture.
    4. Spoon peanut butter mixture into the well and stir, using a flat-bladed knife and a cutting motion, until a soft dough forms.
    5. Turn dough out onto a lightly floured bench-top, gently knead to just bring together, and pat into a rectangle, approx. 24 x 10 cm. Use a sharp knife to cut dough into 12 squares.
    6. Transfer scones to prepared tray, leaving a few millimetres between each, brush tops with extra milk. Bake 15 minutes, or until golden and cooked through. Cool on tray.
    7. To make the glaze, place mashed berries in a small bowl and stir through icing sugar – start with ¼ cup and add an extra 1 tablespoon to taste, if desired. Add hot water to thin if necessary. Drizzle glaze over scones to serve.

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