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This healthy peach scones recipe is a BIG family favorite! They’re soft, moist & EASY to make. You only need 30 minutes! These scones have no cream or eggs either… They’re lightened up with yogurt instead! The BEST! ♡ best peach scones recipe. healthy scones recipe greek yogurt. peach scones recipe homemade. healthy scones recipe clean eating. how to make scones without eggs. healthy scones low calorie. easy peach scones no cream.

Healthy Peach Scones

© Amy's Healthy Baking
Yields: 8 scones
These scones taste like summer! They're really tender and full of juicy fruit, along with a hint of cinnamon (just like my grandma's famous peach pie!). Leftovers will stay fresh if stored in an airtight container in the refrigerator for at least 4 days.
5 from 5 votes
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Ingredients 

Instructions

  • 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 (highly recommended!) 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.
  • Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the dough into 8 triangular segments with a sharp knife (but don't separate them!). Bake at 425°F for 16-19 minutes, or until the tops are golden. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's very important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your scones and make the dough crumbly.
 
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: Do not separate the 8 dough wedges before baking in Step 3. Instead, leave them touching on the baking sheet! This helps make the insides really moist, soft, and fluffy.
 
IMPORTANT TASTE NOTE – READ BEFORE BEGINNING: As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of milk in the dough. (For example, use 4 tablespoons of pure maple syrup, and reduce the milk in the dough to 1 tablespoon.)
 
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
 
BUTTER NOTES + ALTERNATIVE: 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.
 
For this reason, I don’t recommend substituting coconut oil. It melts at a lower temperature, which affects the texture of your scones. (See the “Use cold butter” header in my blog post above for more information!) If you do decide to substitute coconut oil, just keep that in mind!
 
For a dairy-free or vegan version, use stick-style vegan butter (I like this one and this one) in place of the unsalted butter for the best results.
 
SWEETENER ALTERNATIVES: Honey or agave may be substituted in place of the pure maple syrup. I do not recommend substituting sugar-free maple syrup. It's often water-based, which affects the scones’ texture. They usually turn out denser and collapse some while cooling.
 
MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.
 
ALMOND EXTRACT NOTE + ALTERNATIVE: Almond extract makes these scones taste a bit sweeter, and it also gives them their “bakery-style” flavor. If you don’t have any, vanilla extract may be substituted for the almond extract.
 
PEACH NOTES: Both fresh peaches and peaches that have been canned in 100% juice will work. I haven't tried frozen and thawed peaches. For the best results, dice your peaches so they’re the same size as chocolate chips. (Yes, it takes extra time to cut them this small, but I promise it’s worth it!)
 
EGG FREE OPTION: No modifications necessary!
 
GLUTEN-FREE OPTION: For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Many store-bought gluten free flour blends (I really like this one from Bob's Red Mill) will work as well, if they’re measured like this.
 
DAIRY-FREE + VEGAN OPTION: Use stick-style vegan butter (I like this one and this one) in place of the butter, your preferred dairy-free yogurt in place of the Greek yogurt (ie soy- or almond-based), and your preferred dairy-free milk in place of the nonfat milk.
 
HOW TO STORE: Store your scones in an airtight container in the refrigerator. They’ll keep for at least four days, if not longer.
 
I highly recommend reheating leftover scones in the microwave before eating them! It really improves their texture and makes them soft and fluffy again! I heat them on 30% power until they’re warmed all the way through.
 
STEP-BY-STEP VISUALS: If you’re a visual learner, I’ve posted step-by-step photos here and a video here walking you through how to make the perfect scones. (← Those recipes are slightly different, but the method is the same!)
 
{clean eating, gluten-free, egg-free, low fat, low calorie, vegan option, dairy-free option}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.