Last week, my grandma and I met at Starbucks for a mid-afternoon coffee date. I arrived slightly early since I had finished my errands sooner than I anticipated, so I waited near the door, occasionally glancing over at the display of travel coffee mugs and bags of freshly ground beans.
Even on that random Monday afternoon, patrons filled nearly ever seat in the shop, but we managed to snag a two-person table just before ordering. Grandma grabbed our drinks—an iced tea for her, iced coffee for me (it’s been so hot here!)—and we slowly sipped while catching up.
We chatted about all kinds of things, from baseball and beaches to lemon trees and my blogging team, and over an hour flew by before either of us glanced at the clock. Upon standing to go, we agreed that we definitely needed to do that more often!
As we started walking towards the door, I glanced over at the display case full of pastries. Cookies, brownies, muffins, bagels… Even a few of Starbucks’ new Protein Boxes. (Have you tried any of those yet??) But the scones caught my eye, and I thought, “That would’ve been perfect to nibble on with my coffee!”
So when I returned home, I whipped up these Healthy Honey Peach Scones! (Better late than never, right??) They’re much healthier than the Starbucks ones because they’re made with no heavy cream, refined flour or sugar, and even with just 141 calories, they taste irresistibly summery and perfect!
HOW TO MAKE HEALTHY PEACH SCONES
To show you just how easy these healthy honey peach scones are to make, I put together a quick tutorial video below! You just need one bowl and half an hour. Hooray!
You’ll start with white whole wheat flour (like this), plus a hint of cinnamon. Our family’s famous peach pie recipe includes cinnamon, so I always toss it into whatever peach baked treats I make too!
Tip: I’ve shared my favorite gluten-free flour options in the Notes section of the recipe, if you’d prefer to make these healthy peach scones gluten-free instead!
Next, you’ll cut in a small amount of very cold butter. Just 2 tablespoons! It’s very important that the butter is cold, straight from the refrigerator, because it creates tiny air pockets as it melts in the oven, which gives the scones their tender texture. You don’t want the butter to melt too early while you’re mixing together the dough!
Tip: I use a pastry cutter (like this!) to make this step a hundred times easier!
You’ll skip the heavy cream and use Greek yogurt instead to provide the rest of these scones’ tender texture. It’s one of my favorite ingredients in healthy baking! Greek yogurt has around 21g of protein per cup, so it gives your scones a protein boost too. (I love how protein keeps me fuller for longer!)
And now for the two stars of this recipe… The honey and peaches! Both add natural sweetness, so you don’t need any refined sugar in this recipe. Remember to dice the peaches very finely, no larger than the size of chocolate chips, to ensure your scones bake evenly.
Ready to make your own batch of these summery scones? And when you do, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy peach scones!
| Healthy Honey Peach Scones | | Print |
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter, cold and cubed
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) honey
- 3 tbsp + 2 tsp (55mL) nonfat milk, divided
- 1 tsp vanilla extract
- ½ cup (100g) diced peaches
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, honey, 3 tablespoons of milk, and vanilla extract. Gently fold in the peaches.
- Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 19-22 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
GLUTEN-FREE OPTION: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if they’re measured like this.
IMPORTANT BUTTER NOTES: It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.
In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same. For better results, use the Vegan + Dairy-Free Option below!
HONEY ALTERNATIVES: Pure maple syrup or agave may be substituted in place of the honey.
MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.
IMPORTANT PEACH NOTES: Cut the peaches to be the size of chocolate chips (no larger!) to ensure the scones bake evenly. Fresh peaches or peaches canned in 100% juice that have been thoroughly drained will both work.
VEGAN + DAIRY-FREE OPTION: I recommend stick-style vegan butter (this is my favorite!) in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk.
{gluten-free, egg-free, clean eating, low fat, dairy-free option, vegan option}
View Nutrition Information + Weight Watchers Points
You may like Amy’s other recipes…
♡ Healthy Peach Scones
♡ Healthy Peach Pie Banana Bread
♡ Healthy Peach Pie Pancakes
♡ Healthy Peach Crumble
♡ Healthy Peach Pie Oatmeal Cookies
♡ Healthy Peach Pie Bran Muffins
♡ Healthy Peach Pie Buttermilk Pancake Bites
Hi there,
I’m wondering if you have a recommendation for Greek Yogurt substitutions that are non-dairy? I’m not a huge fan of vegan yogurts, and would really like to try this recipe out.
Thanks!
Vanessa M
I really appreciate your interest in my recipe Vanessa! Unfortunately, non-dairy yogurts really are the best substitute in these scones. Other things like applesauce and mashed banana will change the flavor too much and mask the peach flavor. However, you just need about 1 single-serving container of yogurt, so you wouldn’t have to buy a big tub and waste the rest! 🙂 I’d love to hear what you think if you decide to try these!
Family not huge fan of peaches, could we do apples & cinnamon?
Yes! Use this recipe of mine instead. 🙂 I can’t wait to hear what you think of those scones Lisa!
Hi Amy,
I think I’ve failed fabulously! I followed your directions to the letter, but my dough is too wet and sticky, especially after adding the peaches. Maybe it was adding the 3 tbsp + 2tsp of milk at once, or perhaps my butter was not cold enough (I froze it but while obsessively cutting it into the mix, it may have softened substantially).
I’ve added more flour but the consistency is still quite wet, so I decided to go ahead and wing it. If anything else, I’ll dress it up as a fluffy cake…
I really appreciate your interest in my recipe Alan! Yes, adding the extra 2 teaspoons to the dough instead of brushing the dough with it would’ve contributed. Also, it sounds like your peaches must have been much juicier than the ones I typically use. If you decide to try this recipe again in the future, then try draining your diced peaches in a colander before starting the recipe. That should reduce the amount of liquid in your scones so they have a much better texture! 🙂
This recipe is amazing! It’s my second time making it, and it’s still delicious with an amazing consistency. (I’m new to scones, and I was really craving a nice, dense pastry)
It’s a great snack for anytime and awesome for breakfast!
If any newbie baker like myself is reading the comments deciding to make this, go for it! 🙂
I’m so happy you enjoyed these scones, Natalie! That’s the best kind of compliment, if you’ve already made them twice. Thank you so much for taking the time to let me know! 🙂
I just want to thank you sooo much for all your efforts in making these healthy treats! I have an auto immune and I can’t eat a lot of sugar (it makes me violently ill), so when I have had other non-healthy treats I’ve only been able to have a couple bites. With your items I can actually have a full portion and enjoy it! So finally you are allowing me to “have my cake and eat it too”. Thank you!
Oh my goodness, Amber!! Your sweet comment just made my entire WEEK! ♡ It can be really hard to give up treats (or only have a bite or two!) when everyone else around us get to enjoy normal portions of “regular” sweets. I’m so glad you’re able to enjoy full portions of my recipes without any negative side effects! Thank you for taking the time to let me know — it means the world to me!!
Can these scones be frozen for awhile?
Yes, our scones freeze very well, Mary Jane! We would recommend that you make sure they are fully baked and cooled to room temperature before freezing. We’d love to hear what you think if you decide to try this recipe!
Since you were so kind as to take the time to answer my question, I wanted to reply. I did make the scones!! I don’t think they turned out the way they should have, from what I’ve known scones to be, but still very tasty and I did freeze some. The texture was a bit dense, really more like just a muffin texture. I suspect I didn’t sift my flour well enough. I have a flour sifter but I tried the fork method. If I do decide to make them again, I’ll try it with my sifter instead. I really appreciate how Amy describes the need to measure and sift properly. It will make a big difference for me in how I bake anything from this point on. I so appreciate these healthy recipes. Thank you!
I’m so glad you decided to make these scones, Mary Jane! I’m happy that you enjoyed their flavor! It means a lot that you enjoy our recipes and tips, too!
These scones are supposed to be soft and moist inside (not gummy or rubbery!), but they’re not flaky or airy like turnovers or croissants. Could you describe the texture of your scones a bit more? Did they collapse or sink at all while they were cooling? That would help us determine if it was just the flour or whether there was another factor as well! I definitely want to make sure you have the answers you need if you decide to try making them again! 😉
Hmmm, I’m not sure. They may have sunk a bit, but they weren’t rubbery or gummy. The best way I can describe it is a muffin texture. But flat.
I’m glad they weren’t rubbery or gummy, Mary Jane! Maybe your suspicion about the flour is the culprit after all! We look forward to hearing how they turn out and if the texture is any different if you decide to try these scones again in the future! 😉