Best 7 Peach Oatmeal Scone Kl Recipes

PEACH GINGER OAT HEALTHY SCONES

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

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.

PEACH SCONES

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.

OATMEAL RAISIN SCONES

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.

OVERNIGHT PEACH OATMEAL

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.

PEACH OATMEAL

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

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.