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Peach Walnut Date Scones

* That's about 4 medium peaches (you can also use nectarines as long as they are ripe!)
Course Breakfast
Cuisine Scottish
Keyword date and walnut scones, date nut scones, date walnut scones, healthy date scones, healthy peach scones, peach walnute scone recipe, peachwalnut, recipe for date and walnut scones, spell peaches, vegan peach scones
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 498 kcal
Author Catherine Katz

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

  1. Preheat oven 350 F
  2. 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!).
  3. Add the dry ingredients and beat again (it will form a very thick dough and that's OK).
  4. 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.
  5. Optional: If you'd like, you can top each scone with a piece of walnut before putting in the oven.
  6. Bake in preheated oven for 20 minutes until golden.