Whole Wheat Peach Scones

I’m coming right out to state the obvious. These pictures aren’t very pretty. I tried, I really did. But the brown-ness of the whole wheat flour and cinnamon sugar, combined with the exceptionally cloudy day did not work to my benefit in capturing the true appeal of these scones. But. I promise there is true appeal. I just don’t have the time in the day to remake the same thing, stage more photos and pretend like I know what I’m doing with a camera. As much as I may love something I make, I have a hard time repeating it right away. There are just too many other things to try!
Nevermind the photos. 
What I love most about these scones are that while they are in fact peach scones, the peach isn’t necessarily the star of the show. It’s really more like two whole wheat + cinnamon sugar scones with a thin layer of sweet juicy peaches in between. 
I will eat just about any fruit and be satisfied, but peaches never have been near the top of my list. Apples, berries, bananas, avocados, pears, grapes, watermelon, pineapple…I buy all of those fruits on the reg, while peaches never quite make it in my shopping cart. When they’re given to me on the other hand, it’s a different story. I’m not about to let a perfectly ripe peach go by without baking it into a special treat. 

If peaches are your thing though, you could easily add more to the batch, or even chop some up and mix them into the dough itself.

The whole wheat flour makes these scones hearty and substantial. They’re thick, dense and somewhat chewy, not crumbly like many other scones. They’re easy to grab on the go for breakfast or a snack, although I always recommend warming it up in the microwave for 10 seconds first.

The day after I made these, I ate one for a snack towards the end of the workday. I headed directly to the gym after work to take a Body Attack class (taught by Erica) and felt super energetic and powerful during the hour-long class. That is not always the case, since I’m more of a morning workout person. The majority of my days are spent sitting at a desk staring at a computer screen, doing no good for my energy levels. I often feel drained by the time I’m driving home from the lack of inactivity and the damage I’m doing to my eyes. Ha! I love my job, I really do 🙂 I also just like to MOVE. 
Anyway, the energy I felt during that class brings me to the conclusion: These whole wheat peach scones may have magical energy powers. Try them for yourself!

Whole Wheat Peach Scones
(Adapted from Joy the Baker)

Makes 9 scones

Ingredients:
2 cups whole wheat flour
1 cup bread flour
1/4 cup granulated sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cold, unsalted butter, cut into pieces
1 egg
1/4 cup plain or vanilla Greek yogurt
3/4 cup almond milk (any other type of milk should work)
1 teaspoon vanilla extract
3 small peaches, thinly sliced (about 3/4 cup)
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
Extra milk for brushing

Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with a Silpat mat or spray with nonstick spray. Set aside.
2. In the bowl of a stand-alone mixer, combine flours, sugar, baking soda, baking powder and salt. Cut in the butter pieces until small pea-size crumbles form.
3. In a separate medium-sized bowl, add egg, yogurt, milk and vanilla extract. Lightly beat the mixture until well combined. Add egg mixture to the flour mixture. Beat on medium speed until dough forms.
4. Flour an open space on your countertop and knead the dough ball several times. Roll out the dough into about 1/2 inch thick rectangle. Brush half of the dough with milk. Add sliced peaches in an even layer to that same half of dough. Sprinkle the peaches with half of your cinnamon sugar mixture. Fold the other half of dough overtop of the peaches. Gently press down on the edges with your finger tips to seal the dough. Brush the top of the dough with milk and sprinkle on the rest of the cinnamon sugar mixture. Slice into 9 even squares. Gently add each one to the baking sheet.
5. Bake 14-16 minutes. Remove from oven and place on cooling rack for 10-15 minutes before digging in.

Advertisements

Blackberry Peach Crumble Bars

My inspiration for today’s recipe: “Fake it ’til you make it.”

As freezing temperatures sweep through Charleston this week, I am going to pretend it’s actually summer until it comes true.

Can’t. handle. the. cold.

Crumbly fruit bars are just one way to pretend it’s summertime. If you’ve never tried the blackberry-peach combination, get on it. Besides the pretty colors, the flavor can’t be beat. With these bars, the juicy fruits are pressed between two layers of crisp, buttery oats. Warm, summery smiles all around, guaranteed.

What are “summery smiles” you ask? I don’t know exactly. I made it up. But I imagine we smile a whole lot more in the summer than in the winter. An easy-going kind of smile that just comes naturally in the warm and sunny weather. Not the forced ouch-this-hurts-my-dry-crackling-skin kind of wintertime smile.

Anyway.
I’m keeping things short and sweet (no pun intended) around here today, because the pictures speak for themselves. 
In full disclosure, I actually did make these bars last summer, hence all of the lively greenery in the background. However I’m sure they will be equally as wonderful with a backdrop of snow (or freezing rain in my case…). 
Like I said, FAKE IT ’til you make it. 
Blackberry Peach Crumble Bars
Makes about 12 bars
Ingredients:
1 1/4 cup granulated sugar, divided
1 teaspoon baking powder
2 cups all purpose flour
1 cup rolled oats
1/4 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
2 tablespoons milk
3 large peaches, peeled and chopped
1 cup blackberries, roughly chopped
1/4 cup cornstarch
2 tablespoons lemon juice
Directions:
1. Preheat oven to 375 degrees. Grease a 9×9 inch pan and set aside. 
2. In a medium bowl, combine 3/4 cup of the sugar, baking powder, flour and salt. Cut in the butter pieces and egg until butter chunks become size of peas. Spread half of this mixture in the bottom of the pan. Press down to form the crust. 
3. In a separate bowl, combine remaining 1/2 cup of sugar, cornstarch and lemon juice. Mix in the chopped blackberries and peaches and stir to combine. Spread this fruit mixture over the crust in the pan. Crumble the rest of the flour mixture evenly over top of the fruit. 
4. Bake 40-45 minutes or until the crumble on top is golden brown. Cool completely, cut into squares and serve. 
Refrigerate any remaining bars in an airtight container for up to five days.