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


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


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


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!

Make-Ahead Steel Cut Oatmeal

If you've ever been in a rut with your morning bowl of porridge and rolled oats, then you have to try this! Oh my gosh, how have I not done this before?

Make-Ahead Steel Cut Oatmeal |
Make-Ahead Steel Cut Oatmeal |

Steel cut oats are one of my favourite ways to enjoy oatmeal but I don't make them very often because they take so long to make. In fact they're usually a weekend thing if I get to make them at all. The problem is I'm usually too hungry to wait 30 minutes for breakfast.

Make-Ahead Steel Cut Oatmeal |

That's where this make-ahead steel cut oatmeal comes in. It's been adding some welcomed variety to my steady breakfast routine of oats for the last 2-3 weeks. When Sunday rolls around I like to make a big batch of steel cut oats and divide it into individual servings so I we can enjoy it all week long for quick and easy breakfasts. In the morning I just add a splash of almond milk and reheat it in the microwave. Steel cut oats reheat very well. This saves so much time in the morning! It's also the perfect portable breakfast.

Make-Ahead Steel Cut Oatmeal |

And I just can't get enough.

Make-Ahead Steel Cut Oatmeal |

Make-Ahead Steel Cut Oatmeal

Make-Ahead Steel Cut Oatmeal |

by Jennifer Trennum

Prep Time: 3-5 minutes

Cook Time: 20-25 minutes

Keywords: how-to breakfast gluten-free vegan soy-free almond milk cinnamon steel cut oats maple syrup


Ingredients (Serves 4 (serving size approx.)

  • 2 cups water
  • 2 cups unsweetened almond milk
  • 1 cup steel-cut oats (uncooked)
  • 1 1/2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • pinch of sea salt
  • 1 teaspoon pure vanilla extract

Optional Toppings:

1 tbsp ground flaxseed, 


sliced banana, 

nut butter, 

dried cranberries, 

toasted pepitas, 

slivered almonds, 

ground cinnamon for dusting (the options are endless!)


In a medium-sized pot, bring the water and almond milk to a boil. Add in the steel-cut oats, cinnamon, maple syrup, and a pinch of sea salt; stir and reduce heat to low.

Simmer on low uncovered, for 20-25 minutes, stirring every 5 mins or so, and scraping the bottom of the pan as you go. Cook until the oats are very tender and the oatmeal is as creamy as you like it — longer cooking will make thicker oatmeal.

Once the oats are creamy and tender, remove from heat and stir in vanilla.

Serve immediately or allow to cool before storing in air tight containers in the fridge. In the morning, add a splash of almond milk and reheat in the microwave. 

This will keep for about 5 days in the fridge.

Make-Ahead Steel Cut Oatmeal |

Enjoy the rest of the week and have a great weekend. I hope it's an extra delicious one!