Peach Scones

Peaches taste so wonderfully sweet and juicy that most of the time we eat them just as they are, before I have a chance to bake with them.

Then winter shows up for what seems like 6 months.

Enter the humble canned peach.

Did you know that most of the canned peaches here in Canada are actually California cling peaches? They’re picked and packed in their own juices, usually within 24 hours to ensure they retain their appearance, texture, flavour, and nutritional content.

Now, it would seem as though I’ve come to infiltrate your week with an excuse to make a batch of tender and flaky scones.

Can I persuade you with these doughy peach scones that are super tender and stuffed full of juicy peaches? I’m warning you though they might just quickly become your new favourite.

These scones are seriously some of the best. They may not be much healthier than your average scone but who ever said you can’t enjoy dessert with a cup of coffee or tea?

To make them you’ll need all-purpose flour, sugar, baking powder + soda, salt, fresh 2% milk, lemon juice, cold butter, and of course juicy canned peaches!

For the glaze you’ll need 2 teaspoons of both milk and granulated sugar, and 1 teaspoon of ground cinnamon.

Those peaches add a nice boost of Vitamin C and A.

Dessert with benefits? Now were talking!

Let’s get flaky!

   This post is sponsored by the California Cling Peach Board.

Tips and Tricks for Recipes Success:

1.    The key to tender, flaky scones is cold butter!

2.    You can use your hands to finish bringing the dough together after stirring in the wet ingredients.

3.  Be sure to pat your canned peaches dry after dicing them or they will make your dough very soggy.  

4.  Empty the dough out onto a floured surface and flatten it out into a rectangular shape.

5.   Lay your diced peaches on top of the dough then fold the dough over itself to contain the peaches, it’s almost like a filling, and press gently together around the edges.

6.  Fold the dough in half once more lengthwise and flatten it out to about a 9-inch circle.

7.   Add flour as you go. You don’t need much, but you just don’t want it sticking to the work surface.

Peach Scones makes 8-12 scones

Ingredients

1 cup (250ml) 2% milk
2 tbsp fresh squeezed lemon juice
2½ cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
½ cup cold butter, cubed
1 cup canned peaches, diced

Topping:

2 tsp 2% milk
2 tsp granulated sugar
1 tsp ground cinnamon

Directions

1.    Preheat the oven to 425°F, and line a baking sheet with parchment paper.

2.    In a small bowl or glass measuring cup, add the 1 cup of milk and stir in 2 tablespoons of lemon juice; set aside.

3.    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Stir in the milk with a fork until a soft, sticky dough forms. If you wish you can finish combining the dough with your hands.

4.    Turn out the dough onto a floured surface and, with floured hands, gently flatten it down into a rectanglular shape. Lay your diced peaches on top of the dough then fold the dough over itself to contain the peaches, and press gently together around the edges. Gently, fold the dough in half once more lengthwise, adding more flour as you go to prevent sticking as necessary, until the peaches are dispersed. Flatten the dough out to a 9-inch circle; cut into 8 - 12 wedges.

5.    Place on prepared baking sheet, at least 1 inch apart. Stir together 2 teaspoons of sugar and 1 teaspoon of cinnamon for the topping. Brush tops of scones with a little milk and sprinkle with cinnamon sugar. Bake for 15 to 20 minutes or until puffed and golden. Let cool for 10 minutes and enjoy with a pat of butter.

 

Nutrition Facts

For one scone (based on 8): 285 calories, 12g of fat, 7g saturated fat, 37g of carbs, 1.5g fiber, 9g sugar, 246mg sodium, 5g of protein

Bonus Nutritional Benefits: Vitamin A 11%, Vitamin C 15%, Calcium 5%

Today’s post is sponsored by the California Cling Peach Board. Product opinions are always my own. If I didn’t love it, you wouldn’t be hearing about it. I truly appreciate your continued support!

Mint Chocolate Protein Bars

So I may have just created my most favourite protein bar (sorry don't tell the other protein bars here). As some of you may already know my love for all things mint chocolate runs deep. Almost as deep as my love for chocolate and peanut butter. Are there any other mint chocolate fans out there? Come on, show me your hands!

The best part about these bars is how they really aren't as indulgent as they sound. I used a handful of ingredients including quick oats, medjool dates, a touch of maple syrup, and chocolate whey protein isolate + some mint and caramel extract. That's the main make up of the bars, plus a bit of water to bring the bars together. No added sugars except the 1 tablespoon of maple syrup...you know how I roll.

One thing you will notice is that they have 20 grams of sugar, but that is due to the medjool dates (a fruit). So I wouldn't get too worried about it. Just think of these as a treat or healthy dessert with some added protein. Not an everyday thing.

These are so soft and chewy and UGH so good. You'll want to keep some stashed in the fridge for "emergencies". The actual bars come together quite quickly, they just need a little time to set up in the fridge and then you can cut them.

Then it's time to dunk them in melted dark chocolate with a dash of mint extract. However if you prefer them aú natural I would totally understand. No judging here ;)

Now go make them!

Mint Chocolate Protein Bars

(makes 6 bars)

Ingredients:

Filling

  • 2 cups (160g) quick oats
  • 9 medjool dates (about 156g with pits removed)
  • 1/4 cup water
  • 1 tbsp maple syrup
  • 1 tsp pure peppermint extract
  • 1/2 tsp caramel extract
  • 1/4cup (31g) North Coast Naturals chocolate iso whey protein powder

Coating

  • 100g 70% dark chocolate
  • 1/4 tsp peppermint oil*

Directions:

  1. In a food processor, mix together all filling ingredients (from dates to chocolate protein powder), stopping as needed to scrape down the sides.
  2. Transfer the dough into a small rectangular baking dish lined with parchment paper (I used a 7x5 baking dish). Anything of a similar size like a plastic storage container will also work. Press the dough down firmly to shape for cutting into bars. Place the dish in the fridge for 30 minutes or longer to let them firm up.
  3. Cut the block of bars into 6 and place on a parchment lined baking sheet.
  4. When ready to coat melt the dark chocolate in a small heat proof bowl set over a pot of water on low heat; make sure the bowl doesn't touch the water. Once the chocolate is melted stir the peppermint oil in until smooth.  
  5. Dunk each bar into the melted chocolate with tongs or two forks, let the excess chocolate drip back into the bowl then set back on lined baking tray. To add a special touch, drizzle the top of each bar with a bit of the remaining chocolate.
  6. Place the tray in the fridge until chocolate is fully set.
  7. Store in an air-tight container in the fridge.

Notes:

*Do not try to stir peppermint extract into your melted chocolate or it will clump together. It is the alcohol in the extract that makes this happen. This is why I used peppermint oil instead. You can find peppermint oil at any baking store like the Bulk Barn and even Walmart. 

Nutrition Facts

For one bar: 285 calories, 7.5g of fat, 3.7g saturated fat, 46g of carbs, 5g fiber, 23g sugar, 23mg sodium, 9g of protein