Peach and Cranberry Scones with White Chocolate

The other day, I had a delicious cookie at (of all places) my Aveda hair salon.  They were divine, with cranberries, peaches, white chocolate and a hint of lemon… WOW! They have haunted me ever since.

So I started working with that combo and came up with my healthy Peach and Cranberry Scones with White Chocolate recipe, and it.. is.. amazing!

I love scones and have a great “skinny” base I already work with so I used this combo and I can say, I LOVE THESE! They are so delicious and easy to make. The hardest part is chopping the peaches, I just use scissors.

Usually I cut my Healthy Peach and Cranberry Scones with White Chocolate scones into 12, but because of the white chocolate I wanted to make them smaller and no one in my house noticed the difference. You could do this with any of my Scone Recipes, my Aunt Laurie has been doing that from the very beginning 🙂

Makes 16 Peach and Cranberry Scones with White Chocolate.

Healthy Peach and Cranberry SconesIngredients:

  • 3 cups Un-Bleached Organic Flour
  • ½ cup Sugar
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • Zest on one Lemon
  • 4 tbsp. Unsalted Butter
  • ¾ cup Almond Milk
  • 3.5 oz.  Peach Baby Food
  • 1/2 cup  Dried Cranberries
  • ½ cup chopped Dried Peaches- about 3 halves
  • 1/2 cup White Chocolate Chips
  • ¾ cup Powdered Sugar
  • 1-2 tbsp. Lemon Juice- see below*

Get started:

Healthy Peach and Cranberry SconesPreheat your oven to 375 and line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder, baking soda, salt and lemon zest together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.

In a separate bowl whisk together the almond milk and baby food, pour ½ of into the flour mix and mix together. Then add the rest and the cranberries, chopped peaches and chocolate chips and mix gently and only until it is all incorporated, do not over mix it will make them tough.

Put some flour down on a clean surface, split the mix in two and put the dough balls onto the floured surface. Squish and mold them into two round discs, now take out your pizza cutter and cut each into 8 slices, just like you are cutting a pizza or a pie.

Arrange on the baking sheet, you can get them close together as they don’t really spread but make sure they are not touching. Bake for 13-16 minutes, until they are slightly golden. Take out of the oven, let cool on the baking sheet (this helps to keep them cooking) for 10 minutes then you can glaze them.

Sift the powdered sugar into a small bowl, add 1 tbsp. lemon juice *(more if it does not run well)* mix with a fork, then summon your inner Jackson Pollock and drizzle the glaze on the scones. STOP, wait a few minutes and drizzle some more, stop again and repeat. If you put it all on at once you will end up with a pool of glaze below and no one wants to waste sugar glaze… right!?

Nutrition information:

Each Peach and Cranberry Scones with White Chocolate has:

  • Calories: 218
  • Fat: 5
  • Fiber: 1
  • Protein: 3
  • Carbs: 25

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