Clean Peach Scones
Yields: 8 scones
These tender scones taste like summer! They’ll stay fresh if stored in an airtight container in the refrigerator for up to 5 days.
  • 1 ½ cups (180g) white whole wheat flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 tbsp (28g) unsalted butter, very cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 2 tbsp + 2 tsp (40mL) nonfat milk, divided
  • 1 tsp almond extract
  • ½ cup (100g) diced peaches
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. 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. Make a well in the center. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and almond extract. Fold in the peaches.
  3. 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. Bake at 425°F for 16-19 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Regular whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted.

For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.

Honey or agave may be substituted in place of the maple syrup. Any milk may be substituted for the nonfat milk. Vanilla extract may be substituted in place of the almond extract.

Peaches that are fresh, frozen and thawed, or canned in 100% juice and thoroughly drained may all be used.

See here for step-by-step photos and here for my video on how to make the perfect scones.

{clean eating, gluten-free, low fat, low calorie}
Recipe by Amy's Healthy Baking at