Your favorite breakfast pastry just got a delicious (and gluten-free) upgrade! My Single Serving Peach Walnut Scone is a delicious treat that not only comes together in a matter of minutes, but also is the perfect way to upgrade your morning oats. Say goodbye to sugary pastries and boring bowls of oatmeal, because when it comes to breakfast, these scones will become your new favorite treat!
Ingredients
- ½ Cup Rolled Oats for oat flour; or, substitute 1/3 cup + 1 tablespoon pre-made oat flour
- 2 Tablespoons Brown Sugar or replace with coconut sugar!
- ¼ Teaspoon Baking Powder
- 1 Tablespoon Cold Butter cut into small cubes
- 2-3 Tablespoons Milk of choice
- 3 Tablespoons Peaches cut into small pieces
- 1 Tablespoon Walnuts chopped
Instructions
- Start by preheating your oven to 350 F and lining a baking sheet with parchment paper. You may need to lightly grease the tray first, so that the parchment paper sticks to it.
- Next, prepare your oat flour if making it from scratch, by processing your rolled oats in a blender or food processor. If you’re using pre-made oat flour, you can skip this step!
- Add your oat flour to a bowl alongside the cold butter, baking powder, and brown sugar. Mash it together (note: it will be very crumbly!) then, once fully combined, add the milk and mix until a thick dough forms. If the mixture is still crumbly, you can add in more milk until it reaches the desired consistency.
- Finally, chop your peaches and walnuts into smaller pieces and add them to the dough.
- Using your hands, form your dough into a round, scone shape and place it on your baking sheet.
- Sprinkle it with a handful of brown sugar, then bake for 18-20 minutes, until the top reaches a light, golden brown.
- Then, remove from the oven, let cool, and enjoy!
Calories: 742kcal | Carbohydrates: 111g | Protein: 19g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 227mg | Potassium: 607mg | Fiber: 13g | Sugar: 30g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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