You come on like a dream, peaches and cream, lips like strawberry wine…
I have Ringo Starr to thank for the inspiration to make these scones. Well, him and my dad. For my sixteenth birthday a little over a week ago, he sent me the link to a video of Ringo Starr performing the song “You’re Sixteen, You’re Beautiful, and You’re Mine.” I’d actually never heard the song before. I didn’t want to like it… I don’t generally approve of love songs written by older men towards very young woman. They have a tendency to strike me as a little, um…wrong? I can’t imagine dating someone as old as that.
But as I listened to the song, I couldn’t help but start to like it. The music was great, and Ringo Starr does have a nice vocal talent, even if he is singing about something a little off. And when I heard the line about “peaches and cream”, I suddenly remembered how I used to love peaches cut up in a bowl with coffee creamer when I was younger. After that I just knew I had to bake something peaches-and-cream flavored. It became a bit of an obsession, until I finally got some extra time on Thursday to turn my vision into a reality. The end result was scrumptious! Thank you, Ringo Starr! (But I still would never date you.)
These scones are 100% whole wheat, with some steel-cut oats for an extra touch of nutrition. Each scone has nearly 3 grams of fiber, which is pretty good for a baked treat. (For even more fiber, you could even try replacing some of the flour with more steel-cut oats.) The texture is hearty, yet light. I think using all whole wheat flour gave the scones an almost nutty taste, which was also pleasant. I baked peach chunks into the scones, and each one has a dollop of “cream” in the center made from white chocolate and Greek yogurt. It actually does taste like sweet cream!
Peaches ‘N’ Cream Scones
based on this recipe from King Arthur Flour
makes 14 medium scones
- 2 cups King Arthur whole wheat flour (or other brand whole wheat flour of your choice)
- 1/3 cup quick cook steel cut oats
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- a dash of cinnamon
- 5 tbls Earth Balance Original Buttery Spread
- 3 tbls organic light agave syrup
- 1 Chobani brand peach flavored Greek yogurt
- 1 egg (I used 3 tbls Egg Beaters)
- 1/4 cup vanilla almond milk
- 1 tsp pure vanilla extract
- 1 small to medium peach, diced into little pieces
for “cream” filling
- 1/4 cup white chocolate chips
- 1 tbl plain Greek yogurt
Preheat oven to 350 Fahrenheit. Spray a cookie sheet with nonstick spray.
To make the “cream filling”, microwave the white chocolate until melted. Add the one tablespoon of plain Greek yogurt and stir until combined. Set this aside while preparing the scone batter.
To make the scone batter: in a large bowl, combine flour, brown sugar, baking powder, baking soda, oats, and cinnamon. Mix well to combine.
Cut in the Earth Balance and mix it into the dry ingredients. Then add the agave syrup, peach yogurt, egg or Egg Beaters, almond milk, and vanilla extract. Mix just until combined but be careful not to over mix. Now add in the peach pieces and stir.
Drop about half the scone batter onto the prepared cookie sheet in 14 different little blobs, leaving some space between each. Use a spoon to place a dollop of the white chocolate/yogurt mixture onto the center of each blob of batter. Now, use the remaining batter to cover over the “cream” on each one of the scones.
Bake scones in the preheated oven for 13 minutes or until lightly browned. Serve warm.
Beautiful, and deliciously mine!
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