Peaches 'n Cream Oatmeal Scones

Hello, guys! Today reminds me of one of those "blustery days" mentioned in Winnie the Pooh. Winter seems just about over, so I'm not going to complain.

Yesterday, I briefly mentioned the scones I made with peach yogurt (psst, enter the Yoplait giveaway if you haven't!). I hope you were curious, too, because these are amazing! There's a light peach taste, a hearty oatmeal flavor, and it's all tied together with lemon extract and a light lemon glaze.

When I was little, my brothers and I looked forward to family trips because it meant instant oatmeal packets -- specifically, the "cream" flavored oatmeal packets, like peaches 'n cream, strawberries 'n cream, etc. I'm not sure we liked them as much as we did, but that was the inspiration I used to create these scones.

Only instead of cream, I used yogurt. Let's just overlook that part.

I ground up the oatmeal so that it would blend better in the dough make an even texture. The only form of peach in these muffins comes from the yogurt, though if I had a peach I probably would have added half a cup, finely chopped. Even so, the peachy flavor was pretty decent. Rounding off the two flavors is lemon, in the form of extract and a light lemon glaze that gets brushed on the scones after they're baked.

Scones are basically enriched biscuits and usually contain cream (or buttermilk), an egg, sugar, dried fruit, a glaze, and so on. I only added two tablespoons of sugar to the dough because the little carton of yogurt already had 26 grams. and I didn't want to make the scones too sweet. It's also not necessary to brush these scones with an egg glaze to aid browning -- the sugar takes care of that for you.

Many scones require you to pat the dough out before slicing into shapes, but I opted to go the drop-scone method. The scones are more rustic-looking, though still delicious and easier to deal with. Because of that, the dough is more wet than traditional scone dough, meaning that the scones remain moist and tender after baking.

After a quick fifteen minutes in a hot oven, the scones come out beautifully browned and well-risen. This is when you brush the lemony glaze on top, creating a shiny coating. I might just start have to start keeping peach yogurt on hand to make more of these the next time I have a craving.

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Peaches 'n Cream Oatmeal Scones
Recipe by Christina Provo

Yields 8 scones

Ingredients -

1 1/4 cup all purpose flour
1/2 cup oats, ground
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
6 tbsp cold unsalted butter, cubed into 1/2 inch pieces
1/2 cup peach flavored yogurt, chilled
1 egg, beaten
1/2 tsp lemon extract
4 tbsp confectioners' sugar
2 tbsp fresh lemon juice

Directions -

1. Preheat oven to 425° and line a large baking sheet with parchment. Whisk flour, ground oats, sugar, baking powder and soda, and salt together in a large bowl. Cut in flour until mixture resembles coarse sand.


2. Mix yogurt with beaten egg and lemon extract. Pour into dry ingredients and mix quickly until dough forms a cohesive ball. Using a 1/4 cup measuring cup, portion out dough into eight scones. If there's any dough remaining, press it onto formed scones. Bake for 15 minutes, or until scones are golden brown.


3. As the scones bake, mix the confectioners' sugar with fresh lemon juice. Whisk until glaze is smooth. When scones have baked, brush glaze evenly over tops of scones while on baking sheet. Remove to a wire rack to cool completely, or serve warm.