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Photo:Photographer: Caitlin Bensel, Food Stylist: Emily Nabors Hall
Photographer: Caitlin Bensel, Food Stylist: Emily Nabors Hall
Active Time:10 minsTotal Time:45 minsServings:12Jump to Nutrition Facts
Active Time:10 minsTotal Time:45 minsServings:12
Active Time:10 mins
Active Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwhole-wheat flour1cupall-purpose flour⅓cupgranulated sugar1tablespoonbaking powder½teaspoonsalt¼teaspoonfreshly ground nutmeg6tablespoonscold unsalted butter, cut into 1/2-inch pieces2large eggs⅓cupvanilla low-fat strained yogurt (such as Greek-style)½teaspoonalmond extract1mediumpeach, chopped (1 cup)1teaspoonturbinado sugar
Cook Mode(Keep screen awake)
Ingredients
1cupwhole-wheat flour
1cupall-purpose flour
⅓cupgranulated sugar
1tablespoonbaking powder
½teaspoonsalt
¼teaspoonfreshly ground nutmeg
6tablespoonscold unsalted butter, cut into 1/2-inch pieces
2large eggs
⅓cupvanilla low-fat strained yogurt (such as Greek-style)
½teaspoonalmond extract
1mediumpeach, chopped (1 cup)
1teaspoonturbinado sugar
DirectionsPreheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper. Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt and nutmeg together in a large bowl. Using a pastry blender or 2 forks, cut in butter until the mixture resembles coarse meal. Whisk eggs, yogurt and almond extract together in a small bowl. Stir the yogurt mixture into the flour mixture until combined. Fold in peaches until evenly distributed. Using a 2-ounce (1/4-cup) scoop, scoop 12 scones onto the prepared baking sheet, spacing them about 1 inch apart. Sprinkle the tops evenly with turbinado sugar.Photographer: Caitlin Bensel, Food Stylist: Emily Nabors HallBake until golden brown and a wooden pick inserted in the centers comes out clean, about 20 minutes. Let the scones cool on the pan for 5 minutes. Transfer to a wire rack and cool slightly, about 10 minutes. Serve warm or at room temperature.Photographer: Caitlin Bensel, Food Stylist: Emily Nabors HallTo make aheadStore in an airtight container at room temperature for up to 5 days or place in a freezer bag and freeze for up to 3 months.EquipmentParchment paperOriginally appeared: EatingWell.com, May 2022
Directions
Preheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper. Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt and nutmeg together in a large bowl. Using a pastry blender or 2 forks, cut in butter until the mixture resembles coarse meal. Whisk eggs, yogurt and almond extract together in a small bowl. Stir the yogurt mixture into the flour mixture until combined. Fold in peaches until evenly distributed. Using a 2-ounce (1/4-cup) scoop, scoop 12 scones onto the prepared baking sheet, spacing them about 1 inch apart. Sprinkle the tops evenly with turbinado sugar.Photographer: Caitlin Bensel, Food Stylist: Emily Nabors HallBake until golden brown and a wooden pick inserted in the centers comes out clean, about 20 minutes. Let the scones cool on the pan for 5 minutes. Transfer to a wire rack and cool slightly, about 10 minutes. Serve warm or at room temperature.Photographer: Caitlin Bensel, Food Stylist: Emily Nabors HallTo make aheadStore in an airtight container at room temperature for up to 5 days or place in a freezer bag and freeze for up to 3 months.EquipmentParchment paper
Preheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper. Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt and nutmeg together in a large bowl. Using a pastry blender or 2 forks, cut in butter until the mixture resembles coarse meal. Whisk eggs, yogurt and almond extract together in a small bowl. Stir the yogurt mixture into the flour mixture until combined. Fold in peaches until evenly distributed. Using a 2-ounce (1/4-cup) scoop, scoop 12 scones onto the prepared baking sheet, spacing them about 1 inch apart. Sprinkle the tops evenly with turbinado sugar.
Bake until golden brown and a wooden pick inserted in the centers comes out clean, about 20 minutes. Let the scones cool on the pan for 5 minutes. Transfer to a wire rack and cool slightly, about 10 minutes. Serve warm or at room temperature.
To make ahead
Store in an airtight container at room temperature for up to 5 days or place in a freezer bag and freeze for up to 3 months.
Equipment
Parchment paper
Originally appeared: EatingWell.com, May 2022
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Nutrition Facts(per serving)171Calories7gFat24gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
