Posted: July 29, 2016
Peachy Health Scones
Peach season has me going peach crazy. I could not remember when I had a fresh, good peach last. My patience was rewarded because this summer brought many my way! Yay!
The following scone recipe was requested and since it is peach season, I added the peach to this recipe. If you do not have access to fresh peaches, canned or frozen will work or you can bake these scone without peaches.
Peachy Health Scones with Rolled Oats and Coconut Oil
¼ C almond milk
1/3 C plain Greek, non-fat yogurt
1 t vanilla or almond extract
2 peaches, skin and pit removed
1/2 – 3/4 C white flour
1 C rolled oats
1 C whole wheat flour
1 T organic sugar
2 T ground flax seed
2 t baking powder
2 t baking soda
1/4 t salt
1 t lemon zest
3 T unsalted butter, chilled
3 T coconut oil, chilled
2-3 peaches, skin and pit removed, and chopped
¼ C sunflower seeds or slivered almonds
Other ideas for add-in’s: 1 C blueberries, your favorite jam (watch the sugar content)
Mix the wet ingredients using a blender to liquefy the peaches then set aside.
In a large bowl, combine the dry ingredients including the lemon zest.
“Cut in” the butter and coconut oil into the dry mixture; the final result will resemble small peas (see image above). You can use a cheese grater or a fork.
Mix in the sunflower seeds or almonds and the chopped peaches.
Slowly add the wet blended mixture making the flour mixture wet enough to form it into a ball, you may have some left over as the rolled oats contain moisture.
Roll out onto a floured surface and knead a couple of times.
Form into a rectangle about 3/4″ thick then cut into portion sizes yielding about 8 or 10 scones.
Place on a prepared cookie sheet and refrigerate for about 20 minutes to chill the fat in the scones.
Brush with the remaining wet blended mixture similar to an “egg wash” then place into a 400 F oven and bake for about 15 minutes then turn down to 325 F to continue baking.