Whole Grain Summer Peach Scones

There’s a rumor going around town, have you heard? (I know, I know. People and their gossip.) Apparently some people are saying that my scones are the best they’ve ever tasted. Can you believe that?!
Well. Look. I’m not one to cater to gossip and fall into people’s traps so I’ll just sit back and let this one play out. Seems like the noble and adult thing to do.I do always try to be a good person…

These scones are great. They’re moist and tender, delicately sweet and hearty. I make them with 100% healthy, whole grains and they taste like the breakfast version of a peach crumble…(not that eating peach crumble for breakfast is a bad thing…I’ve been known to eat dessert for breakfast from time to time…)
I created this recipe last week when we were having family come stay with us. Scones are my go-to breakfast for houseguests.  Always.  Whenever I hear someone is coming to stay, I start baking my scones.  It’s just my thing.  I like that I can make them ahead of time (way ahead of time and freeze, if need be), which is nice because then I don’t have to be cooking when my guests are here… I also like that scones are a simple thing to have out by the coffee maker so guests can just grab one as they please.
Everyone likes a scone, right?  What’s not to like? Sweet, savory, buttery, satisfying,  delicious.And now everyone will like this scone.

…or at least that’s what the word on the street is.



In the bowl of your standing mixer, add the following:
-2 1/2 cups whole wheat pastry flour
-1/2 cup rolled oats
-1 TB baking powder
-1/2 cup packed light brown sugar
-1/4 cup white sugar
-1 tsp kosher salt
-1/2 tsp ground cinnamon
-lots of freshly grated nutmegTurn the mixer on to combine everything well, making sure the brown sugar de-clumps completely.

Add in:
-1 1/2 sticks very cold unsalted butter, cut into tiny cubes

Mix on medium speed until the butter becomes the size of peas, distributed throughout the dry ingredients.

With the mixer on, slowly drizzle in:
-a good splash of vanilla extract
-a good splash of almond extract
-roughly 1/3-1/2 cup cold milk or cream

Add the milk slowly, and stop when the dough just starts to come together, but isn’t wet yet, and you can press it together with your fingers to create a moist clump.

Transfer the dough to a lightly floured surface and, by hand, mix in:
-1 fresh peach, minced (about 1 cup’s worth)

Make sure the peaches are evenly distributed throughout and shape the dough into a flat disk shape.  (It will be a wet dough, and that’s ok.  Whenever I make a scone using fresh fruit, it’s just what happens, so don’t get nervous!)

Cut the disk into 8 triangles, like you’re slicing a pie.

Transfer each triangle to an un-greased cookie sheet and bake in a preheated 375 degree oven on the top rack for 18-22 minutes, or until the edges and bottoms have turned a light, golden brown.

Allow to cool on the cookie sheet until they’ve firmed up and transfer them to a cooling rack to finish cooling if you’re planning on storing them for later.

Otherwise, eat warm…or room temperature…or cold…and thank me later.

(For a list of my other scone recipes, please visit my Pumpkin Brown Sugar Scone link.)

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