When peaches are in season, these scones are a must: they spell sunny lazy summer morning! Peaches, dates and walnuts are another divine trio full of flavor and nutrients to add to my Cuisinicity trifecta scones (check my other ones: Pear Walnut Fig Scones, Pumpkin Raisin Walnut scones, Apple Date Walnut Scones). They are vegan and have no added sugar–the sweetness comes from the ripe peaches, Medjool dates and walnuts–just enough to satisfy that sweet spot! It makes sense: the definition of trifecta is “a perfect group of three” or ” winning three times” and that’s what all my wholegrain scones are based on: 3 wholesome main ingredients, one fresh fruit or vegetable, one dried fruit, one nut and I vary any one of them to create a new flavor. There you have my latest one, just in time for peach season!
Peach Walnut Date Scones
Ingredients
- Wet Ingredients:
- 2 cups chopped fresh peaches with skin on*
- 6 Medjool dates chopped
- 1/2 cup organic expeller pressed canola oil
- 1/2 tsp pure vanilla extract
- Dry Ingredients:
- 2 cups white whole wheat flour
- 1 1/2 tsp baking powder
- 1/3 cup raw walnut halves or pieces
Instructions
- Preheat oven 350 F
- Place the chopped peaches, chopped dates and remaining wet ingredients in the bowl of an electric mixer and beat for a couple minutes until thoroughly blended (it's ok for some of the chopped peaches pieces to stay intact!).
- Add the dry ingredients and beat again (it will form a very thick dough and that's OK).
- Scoop out the dough in large heaping spoonfuls, and place each scoop (you'll have enough for 10 small scones) on top of a baking sheet lined with parchment paper.
- Optional: If you'd like, you can top each scone with a piece of walnut before putting in the oven.
- Bake in preheated oven for 20 minutes until golden.
Nutrition
I am thrilled to have found your site through your husband’s interview on “Awakening from Alzheimers”. It was extremely informative. I recently found I am gluten, dairy and animal protein intolerant and am looking for great recipes to replace my old ways of eating. What flour would you substitute to make this gluten free? Thank you for sharing the fruit of your labor of loves and expertise so freely!!
Karen! Welcome to the Cuisinicity table! Delighted to have you join us! there is not any one flour I like to use, as it all depends on the recipe, itself. I happen to have quite a few that are gluten-free, including desserts, so just go through the website and pick and choose. In general, I don’t go out of my way to avoid gluten as no one in my family is gluten sensitive and of course, I use a lot of whole grains, because they are so nutritious and important for our health. So, in those instances, I would say, try Bob’s Red Mills gluten free flour as a start, and just “play” with it, to get it to just the right proportion, relative to my recipes. I hope this is helpful 🙂 in the meantime, you should have plenty of other recipes that are plant-based and dairy free that you can enjoy as well!
I had a bunch of peaches and decided to make these scones. When they came out I wasn’t sure I did it right. But I gave some to two neighbors anyway, and kept 4 for me and my honey. One neighbor wrote me right away that she loved them and had to have the recipe! This morning I was looking in the fridge for something to eat and discovered….only one left! Hahaha so I think they were a hit! This is one recipe I will definitely save to my Yummly.
That’s what I love to hear Donna!! Well done! 🙂
If this were a truly healthy recipe, it would NOT use canola oil. Surely both you and your husband are aware that the process by which canola oil is produced is extremely unhealthy! It’s highly refined using harmful chemicals, including hexane. I suggest you read this article by Dr. Gangemi, who is a clinical nutritionist who focuses on truly healthy food (and avoiding unhealthy food products): https://www.drgangemi.com/health-articles/diet-nutrition/canola-oil/
Hi Johnnye,
I recommend certified organic cold- or expeller-pressed canola oil with omega 3’s. Cold- and expeller-pressed oils, including canola, do not involve the use of chemical solvents and, because they undergo less processing, tend to be higher in nutrients and antioxidants. I have written about it here:
https://cuisinicity.com/verdict-canola-oil/