This is unquestionably the best scone recipe I’ve made yet. The whole wheat flour creates a nutty taste, the peach chunks add flavor, and the center of each scone is blessed with a good dollop of white chocolate “cream” made with Greek yogurt. These are also the healthiest scones I’ve made so far, with 100% whole wheat flour, steel-cut oats, and Greek yogurt. To boost the fiber, I might even try replacing some of the flour with more steel cut oats. I really recommend this recipe to healthy bakers, or anyone who just loves the flavors of peaches and cream… who doesn’t?
Whole Wheat Peaches and Cream Scones
based on 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.
Yes, I already posted this recipe here. But I wanted to also have it as a static page, for even easier access to the greatest scone recipe ever!!! See this post to read how the concept for these scones was inspired by Ringo Starr…
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