Peach-Almond Oatmeal Scones

Today is my youngest son’s birthday.  He invited a couple of buddies (aka-dudes) for a sleep over last night.  They stayed up until 3 am doing what teenage boys do (aka-I don’t want to know).  I wanted to make something easy to eat, but satisfying for a teenage appetite, so that I would not have to empty my frig to fill them up.  Scones fit the bill for this.  They are calorie dense.

I didn’t want to make them totally unhealthy so I changed them a bit.  Oatmeal is a classic ingredient and a healthy one as well.  I added dried peaches (any dried fruit will work) and almonds,  used whole wheat flour, and half and half with yogurt, instead of heavy cream.  Butter is something you just can’t take out of a scone without a big sacrifice in flavor and texture, so it remains.  Its not like we eat these every day.  They were a welcome sight for some bleary eyed boys this morning.

You’ll need:

1 cup old fashioned rolled oats

1/2 cup sliced almonds

1/2 cup dried peaches

1/4 cup half and half

1/4 cup lowfat plain yogurt

1 large egg

3/4 cup all purpose unbleached flour

3/4 cup whole wheat flour

1/3 cup raw sugar

2 tsp baking powder (aluminum free)

1/2 tsp salt

10 Tbs cold, unsalted butter sliced into 1/2 inch slices

Preheat oven to 425 F.

Place parchment paper on a 1/2 sheet can pan.

Combine oats, almonds and peaches.  Set aside.

In a small bowl, combine half and half, yogurt and egg.  Set aside.

In your food processor place both flours, sugar, baking powder, and salt.  Pulse mix for 5 seconds to combine.  Add butter slices evenly over the surface of the flour mixture.  Replace lid and pulse mix until butter is blended into flour mix and resembles coarse cornmeal.

Transfer this mixture to a large bowl.  Add your oats mixture and stir.  Add liquid ingredients and stir together with a spatula until dough comes together in a rough ball.  On a flour dusted surface, turn out the dough ball and pat into a 1 inch thick shape.  Cut dough into portion size pieces (classic shape is a triangle) with a chef’s knife and using the flat side, transfer each piece to the parchment papered baking sheet.

Bake for 18-20 minutes until beginning to brown.  Let cool for 10-15 minutes and serve with your breakfast beverage of choice.  Enjoy!

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