Peach Ginger Oat Healthy Scones Recipes

Steps:

• In a large bowl, whisk the flour, oats, sugar, baking powder, salt and spice.
• Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form and some peanut-size pieces remain. Toss in the ginger until evenly coated.
• In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix with a fork until no dry bits remain and mixture forms a mass.
• Line a large baking sheet with parchment paper and lightly flour. Divide the dough mass into two even pieces in the bowl and dump each piece onto the prepared sheet on opposite sides. Dampen your hands and press each piece into 3/4-inch-thick rounds (about 6 inches in diameter). Refrigerate or freeze until stiff.
• Heat oven to 425 degrees. When the oven is ready, take out the dough and cut each round into 6 even wedges using a sharp knife or bench scraper. Nudge the wedges about 1 inch apart. Sprinkle the tops with oats.
• Bake until golden brown and firm when gently pressed, 20 to 22 minutes. To see if they're cooked through, tear one open immediately to make sure there's no wetness in the center. If there is, return the pan to the oven for a few minutes.
• Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.

Steps:

• Boil the quinoa in plenty of cold water for about 18 mins until the grains burst. Tip into a sieve and rinse under under cold water. Meanwhile, tip the oats into a large bowl with the ginger. Pour over 400ml boiling water and stir well. The mixture will become quite thick, but this process does stop the slightly starchy taste that some birchers made with cold water have. Stir in 225ml milk, the vanilla and 3 pots of yogurt, then fold through the quinoa. Cover and chill overnight.
• The next day, add a little more milk to get the consistency you want, then spoon into six bowls. Top two with a ½ pot yogurt each and 2 stoned and chopped peaches, then mix together. If you're following our Healthy Diet Plan, cover the other birchers and chill for another day. Serve with the remaining peaches and yogurt as above.

Steps:

• Put the peaches and orange juice in a small pan. Put the lid on and cook gently for 3-5 mins, depending on their ripeness, until softened. Set aside to cool.
• Tip the oats and pine nuts into a pan and heat gently, stirring frequently until they're just starting to toast. Turn off the heat and add the spices, zest and sultanas.
• Spoon the peaches and juices into four tumblers and top with the yogurt. Cover and chill until needed. Keep the oat mixture in an airtight container. When ready to serve, top the peaches and yogurt with the oat mixture.

Steps:

• Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

Steps:

• Toss into blender.