Peach Oatmeal Scone Kl Recipes

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PEACH GINGER OAT HEALTHY SCONES



Peach Ginger Oat Healthy Scones image

Provided by Jon Mueller

Time 48m

Number Of Ingredients 10

2/3 cup unsweetened applesauce
3/4 cup almond milk
1 tbsp vanilla extract
1 " fresh ginger (grated)
3 cups finely ground oat flour
2 tbsp baking powder
1/2 cup coconut palm sugar (or granulated sugar of your choice, plus a little extra for dusting the scones)
1/2 tsp salt
1/2 cup coconut oil (chilled)
2 cups fresh peaches (chopped)

Steps:

  • 1 First, make sure your coconut oil is chilled. If your coconut oil is liquid at room temperature, pour it into a container and put it into the freezer for 15-20 minutes or until solid. Cut into cubes to make it easier to incorporate into the batter later.
  • 2 Preheat your oven to 400ºF. Line two baking sheets with parchment paper, or grease lightly.
  • 3 In a small bowl, mix together applesauce, almond milk, and vanilla. Add grated ginger and combine. Set aside.
  • 4 Whisk together flour (made with the Lee Household Flour Mill), baking powder, sugar, and salt. Add chilled coconut oil. Using a pastry blender or two butter knives, cut the oil into the flour mixture until the texture becomes crumbly. Add wet mixture to dry, and stir gently to combine (in other words: don't over do it!).
  • 5 Scoop batter onto baking sheet using a 1/4 cup measuring cup, leaving about an inch between the scones. Place pieces of peach on top of each scone, and press gently to make sure they're secure. Dust tops of scones lightly with sugar.
  • 6 Bake for 18 minutes. Remove from the oven and allow to cool for five minutes. Move to a wire rack to cool completely - they will be crumbly, so I'd recommend using a spatula. You can also eat these delicious and healthy scones while they are hot.

OATMEAL SCONES



Oatmeal Scones image

Another good on the go breakfast, or enjoy with tea. Note: These are very good adding a tablespoon of orange zest along with cranberries.

Provided by Barb G.

Categories     Scones

Time 35m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt, necessary
1/3 cup sugar or 1/3 cup Splenda sugar substitute
3/4 cup unsalted butter, cold, cut into bits
1 1/3 cups old fashioned oats
1/2 cup dried currants, raisins or 1/2 cup dried cranberries
1/2 cup milk (I use buttermilk) or 1/2 cup buttermilk (I use buttermilk)
1 large egg, lightly beaten
1 cup apple butter (served with)

Steps:

  • Preheat oven to 375 degrees.
  • Combine first 5 ingredients in a food processor or bowl.
  • Add butter and process until it resembles coarse meal.
  • Add oats, currants and buttermilk and stir mixture until dough just sticks together.
  • (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
  • Roll out dough to 1 inch thickness.
  • (in circle) cut into pie shaped pieces or cut with cookie cutter.
  • Arrange on a slightly greased baking sheet.
  • Gently brush scones with egg and bake 20 minutes or until golden.
  • Serve with Apple Butter.
  • Enjoy.

Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 47.4, Sodium 238.4, Carbohydrate 40.6, Fiber 2.2, Sugar 18, Protein 4.4

PEACH SCONES



Peach Scones image

Tender scones with juicy fresh peaches. Enjoy this summery treat with a cup of tea or coffee (hot or iced!)

Provided by LauraF

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon baking soda
1 pinch ground nutmeg
1 stick unsalted butter, frozen
½ cup heavy cream
1 egg
1 teaspoon vanilla extract
1 cup peeled and diced fresh peaches
2 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  • Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
  • Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
  • Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.
  • Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 38.3 g, Cholesterol 74.1 mg, Fat 18 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 11 g, Sodium 264.2 mg, Sugar 13.6 g

OATMEAL RAISIN SCONES



Oatmeal Raisin Scones image

Relish these scones packed with the flavors of oats and raisins made using Gold Medal® all-purpose flour - a perfect bread recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 10

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1/2 cup quick-cooking oats
2/3 cup sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 cup cold butter
1 cup raisins
1 cup whipping cream
3 teaspoons vanilla
2 tablespoons sugar
1 tablespoon whipping cream

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough.
  • On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar.
  • Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg

OVERNIGHT PEACH OATMEAL



Overnight Peach Oatmeal image

Hearty oatmeal combined with bright, sweet peaches make this slow-cooker recipe a perfect breakfast or brunch. This is an excellent make-ahead meal for busy mornings. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 7h10m

Yield 6 servings.

Number Of Ingredients 8

4 cups water
1 cup steel-cut oats
1 cup vanilla soy milk or vanilla almond milk
3 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon vanilla or almond extract
2 medium peaches, sliced or 3 cups frozen unsweetened sliced peaches, thawed
Optional toppings: Sliced almonds, brown sugar, cinnamon and additional peaches

Steps:

  • In a well-greased 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until oats are tender, 7-8 hours. Stir in peaches just before serving., Pressure cooker option: Decrease water to 3 cups. Add to a 6-qt. electric pressure cooker coated with cooking spray. Stir in oats, soy milk, brown sugar, salt and vanilla. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. Stir in peaches just before serving. Oatmeal will thicken upon standing. If desired, top with optional toppings.

Nutrition Facts : Calories 163 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

PEACH OATMEAL



Peach Oatmeal image

I have created one delicious oatmeal! It sort of reminds me of the Quaker peaches and cream oatmeal. I still prefer this oatmeal however, which is healthier, to packaged any day.

Provided by LUv 2 BaKE

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1/4 cup old fashioned oats or 1/4 cup quick oats
1/3 cup water
1/4 cup sliced peaches in juice, canned (this works out to about 5 slices of peach and about 1/8 cup of juice)
1/8 teaspoon cinnamon
1/8 teaspoon butterscotch extract or 1/8 teaspoon vanilla extract
1/2 teaspoon sugar (optional) or 1/2 teaspoon honey (optional)

Steps:

  • Cut up peach slices into small pieces.
  • In a bowl add oats, water, and peaches with juice.
  • Microwave in 500watt microwave for 2 minutes, stir, microwave for another 2 minutes, stir, then microwave in 1 minute intervals until cooked. In a 1200watt microwave, microwave for 30 seconds, stir, microwave for another 30 seconds, stir, and then continue microwaving in 30 second intervals until cooked.
  • Once cooked, add cinnamon, butterscotch extract, and sweetener.
  • NOTE: This serving seems small since it is only 1/4 cup of oats, but with the addition of peaches, it is quite filling, especially when served with a glass of milk; Feel free however, to increase one serving size to double this amount for a very hearty breakfast.

OATMEAL SCONES



Oatmeal Scones image

Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."

Provided by Taste of Home

Time 40m

Yield 8 scones.

Number Of Ingredients 11

1 cup quick-cooking oats
1-3/4 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup chopped pecans, toasted
1 egg
2/3 cup buttermilk
1/4 teaspoon ground cinnamon

Steps:

  • Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

Nutrition Facts :

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