Healthy Honey Peach Scones
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Yields: 8 scones
 
These scones taste like the epitome of summer! They’re supremely tender and full of juicy peaches—plus added protein from the Greek yogurt! These scones will keep for at least one week if stored in an airtight container in the refrigerator.
  • 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
  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. Stir in the Greek yogurt, honey, 3 tablespoons of milk, and vanilla extract. Gently fold in the peaches.
  3. 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.
Notes:
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}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/07/20/healthy-honey-peach-scones/