Search Results for: peach scones
Peach Scones
I’ve really been in the mood to make scones lately. Since I had some beautiful peaches, I decided to use them in the batter.
They worked out even better than I had hoped. I added cinnamon, nutmeg and cloves into the dough, for a little extra flavor. Nicely complimented the sweetness of the peaches.
These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert.
I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.
Peach Scones
3 cups flour
½ c. sugar
1 tablespoon baking powder
1 t. cinnamon
1 t. nutmeg
Pinch of cloves
½ t. salt
10 T. cold butter (1 stick plus two tablespoons)
¾ c. half and half or milk
1 egg
1½ t. vanilla
1½ c. peeled, chopped peaches – about 3-4 peaches
Glaze:
2 c. powdered sugar
About 2-3 T. half and half
1 t. vanilla
Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs. Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches. Use ice cream scoop to make scones, placing scoops of dough onto baking sheets. Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze or drizzle it over them. Makes 22-25 depending on size.
Peach Scones
I’ve really been in the mood to make scones lately. Since I had some beautiful peaches, I decided to use them in the batter.
They worked out even better than I had hoped. I added cinnamon, nutmeg and cloves into the dough, for a little extra flavor. Nicely complimented the sweetness of the peaches.
These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert.
I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.
Peach Scones
3 cups flour
½ c. sugar
1 tablespoon baking powder
1 t. cinnamon
1 t. nutmeg
Pinch of cloves
½ t. salt
10 T. cold butter (1 stick plus two tablespoons)
¾ c. half and half or milk
1 egg
1½ t. vanilla
1½ c. peeled, chopped peaches – about 3-4 peaches
Glaze:
2 c. powdered sugar
About 2-3 T. half and half
1 t. vanilla
Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs. Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches. Use ice cream scoop to make scones, placing scoops of dough onto baking sheets. Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze or drizzle it over them. Makes 22-25 depending on size.
Fresh Peach Scones
I’ve really been in the mood to make scones lately. Since I had some beautiful peaches, I decided to use them in the batter.
They worked out even better than I had hoped. I added cinnamon, nutmeg and cloves into the dough, for a little extra flavor. Nicely complimented the sweetness of the peaches.
These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert.
I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.
Fresh Peach Scones
3 cups flour
½ c. sugar
1 tablespoon baking powder
1 t. cinnamon
1 t. nutmeg
Pinch of cloves
½ t. salt
10 T. cold butter (1 stick plus two tablespoons)
¾ c. half and half or milk
1 egg
1½ t. vanilla
1½ c. peeled, chopped peaches – about 3-4 peaches
Glaze:
2 c. powdered sugar
About 2-3 T. half and half
1 t. vanilla
Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs. Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches. Use ice cream scoop to make scones, placing scoops of dough onto baking sheets. Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze or drizzle it over them. Makes 22-25 depending on size.
Fresh Peach Scones
I’ve really been in the mood to make scones lately. It has been hot, so I haven’t been baking as much. Scones bake pretty quickly, though. These were well worth heating up the kitchen for a little while. Since I had some beautiful peaches, I decided to use them in the batter.
They worked out even better than I had hoped. I added cinnamon, nutmeg and cloves into the dough, for a little extra flavor. Nicely complimented the sweetness of the peaches.
These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert.
I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.
Fresh Peach Scones
3 cups flour
½ c. sugar
1 tablespoon baking powder
1 t. cinnamon
1 t. nutmeg
Pinch of cloves
½ t. salt
10 T. cold butter (1 stick plus two tablespoons)
¾ c. half and half or milk
1 egg
1½ t. vanilla
1½ c. peeled, chopped peaches – about 3-4 peaches
Glaze:
2 c. powdered sugar
About 2-3 T. half and half
1 t. vanilla
Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs. Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches. Use ice cream scoop to make scones, placing scoops of dough onto baking sheets. Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze or drizzle it over them. Makes 22-25 depending on size.
Fresh Peach Scones
Fresh Peach Scones
I’ve really been in the mood to make scones lately. It has been hot, so I haven’t been baking as much. Scones bake pretty quickly, though. These were well worth heating up the kitchen for a little while. Since I had some beautiful peaches, I decided to use them in the batter.
They worked out even better than I had hoped. I added cinnamon, nutmeg and cloves into the dough, for a little extra flavor. Nicely complimented the sweetness of the peaches.
These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert.
I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.
Fresh Peach Scones
3 cups flour
½ c. sugar
1 tablespoon baking powder
1 t. cinnamon
1 t. nutmeg
Pinch of cloves
½ t. salt
10 T. cold butter (1 stick plus two tablespoons)
¾ c. half and half or milk
1 egg
1½ t. vanilla
1½ c. peeled, chopped peaches – about 3-4 peaches
Glaze:
2 c. powdered sugar
About 2-3 T. half and half
1 t. vanilla
Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs. Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches. Use ice cream scoop to make scones, placing scoops of dough onto baking sheets. Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze or drizzle it over them. Makes 22-25 depending on size.
Spiced Peach Scones
Spiced Peach Scones
I’ve really been in the mood to make scones lately. It has been hot, so I haven’t been baking as much. Scones bake pretty quickly, though. These were well worth heating up the kitchen for a little while. Since I had some beautiful peaches, I decided to use them in the batter. They worked out even better than I had hoped. Often, when I work on a new recipe, there are several changes before the final version. Got lucky this time. These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert. I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.
Spiced Peach Scones
3 cups flour
½ c. sugar
1 tablespoon baking powder
1 t. cinnamon
1 t. nutmeg
Pinch of cloves
½ t. salt
10 T. cold butter (1 stick plus two tablespoons)
¾ c. half and half or milk
1 egg
1½ t. vanilla
1½ c. peeled, chopped peaches – about 3-4 peaches
Glaze:
2 c. powdered sugar
About 2-3 T. half and half
1 t. vanilla
Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs. Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches. Use ice cream scoop to make scones, placing scoops of dough onto baking sheets. Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze or drizzle it over them. Makes 22-25 depending on size.
Fresh Peach Chutney
Peaches are in season and I am loving it. Besides eating them fresh, I have been enjoying them in all sorts of dishes. Peach jam, peach ice cream, peach scones…. the list goes on.
This chutney is one more way to take advantage of peach season. Chutney is a dish that walks the line between savory and sweet. I made this batch a little spicy. The heat pairs well with the sweetness of the fruit. Feel free to adjust heat to suit your own taste.
You can serve this chutney like a relish, on the side. Or, use it like a sauce, adding to meats when cooking. Another option is to use it as a glaze, brushing it on meats while baking or grilling. A vegetarian option is brushing it on grilled portobello mushrooms or eggplant slices.
I have served chutney with a cheese board, too. Fun and easy addition to the appetizer menu.
So here is the recipe.
Fresh Peach Chutney
5 medium peaches, peeled, pitted and diced
1 medium onion, peeled and chopped fine
½ c. cider vinegar
½ c. sugar
½ c. water
2 T. honey
2 T. lemon juice
2 T. minced garlic
1 T. soy sauce, or a little more to suit your taste
½ t. red pepper flakes, or more for a spicier chutney
1 T. cornstarch
2 T. cold water
Combine all ingredients in a saucepan, except cornstarch and the 2 tablespoons of cold water, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Combine cornstarch with the cold water and stir until smooth. Slowly add to simmering chutney while stirring constantly. Mixture will thicken. Adjust seasonings, if needed. Makes about 3 cups. Will keep in fridge a couple of weeks- can be frozen.
Serve with pork or lamb. Great with duck or chicken, too. You can also serve as an appetizer with cheese and crusty bread.
Fresh Peach Chutney
Peaches are is season and I am loving it. Besides eating them fresh, I have been enjoying them in all sorts of dishes. Peach jam, peach ice cream, peach scones…. the list goes on.
This chutney is one more way to take advantage of peach season. Chutney is a dish that walks the line between savory and sweet. I made this batch a little spicy. The heat pairs well with the sweetness of the fruit. Feel free to adjust heat to suit your own taste.
You can serve this chutney like a relish, on the side. Or, use it like a sauce, adding to meats when cooking. Another option is to use it as a glaze, brushing it on meats while baking or grilling. A vegetarian option is brushing it on grilled portobello mushrooms or eggplant slices.
I have served chutney with a cheese board, too. Fun and easy addition to the appetizer menu.
So here is the recipe.
Fresh Peach Chutney
5 medium peaches, peeled, pitted and diced
1 medium onion, peeled and chopped fine
½ c. cider vinegar
½ c. sugar
½ c. water
2 T. honey
2 T. lemon juice
2 T. minced garlic
1 T. soy sauce, or a little more to suit your taste
½ t. red pepper flakes, or more for a spicier chutney
1 T. cornstarch
2 T. cold water
Combine all ingredients in a saucepan, except cornstarch and the 2 tablespoons of cold water, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Combine cornstarch with the cold water and stir until smooth. Slowly add to simmering chutney while stirring constantly. Mixture will thicken. Adjust seasonings, if needed. Makes about 3 cups. Will keep in fridge a couple of weeks- can be frozen.
Serve with pork or lamb. Great with duck or chicken, too. You can also serve as an appetizer with cheese and crusty bread.
Fresh Peach Chutney
Peaches are is season and I am loving it. Besides eating them fresh, I have been enjoying them in all sorts of dishes. Peach jam, peach ice cream, peach scones…. the list goes on.
This chutney is one more way to take advantage of peach season. Chutney is a dish that walks the line between savory and sweet. I made this batch a little spicy. The heat pairs well with the sweetness of the fruit. Feel free to adjust heat to suit your own taste.
You can serve this chutney like a relish, on the side. Or, use it like a sauce, adding to meats when cooking. Another option is to use it as a glaze, brushing it on meats while baking or grilling. A vegetarian option is brushing it on grilled portobello mushrooms or eggplant slices.
I have served chutney with a cheese board, too. Fun and easy addition to the appetizer menu.
So here is the recipe.
Fresh Peach Chutney
5 medium peaches, peeled, pitted and diced
1 medium onion, peeled and chopped fine
½ c. cider vinegar
½ c. sugar
½ c. water
2 T. honey
2 T. lemon juice
2 T. minced garlic
1 T. soy sauce, or a little more to suit your taste
½ t. red pepper flakes, or more for a spicier chutney
1 T. cornstarch
2 T. cold water
Combine all ingredients in a saucepan, except cornstarch and the 2 tablespoons of cold water, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Combine cornstarch with the cold water and stir until smooth. Slowly add to simmering chutney while stirring constantly. Mixture will thicken. Adjust seasonings, if needed. Makes about 3 cups. Will keep in fridge a couple of weeks- can be frozen.
Serve with pork or lamb. Great with duck or chicken, too. You can also serve as an appetizer with cheese and crusty bread.
Fresh Blackberry Scones
Fresh Blackberry Scones
I was recently given some beautiful blackberries. I decided to make scones with some of them. Warm from the oven, with a cup of coffee, these are hard to beat.
While scones are traditionally served for breakfast or brunch, I often use them in a dessert. These scones make a great shortcake.
For dinner with a friend, I split the scones and filled them with some sliced peaches. I had tossed the peaches with a little sugar and some vanilla. We topped them off with a scoop of ice cream. Blackberry and peach shortcakes- bliss. 🙂
For shortcakes, just split scones add fill with some seasonal fruit, sweetened, if you like. Top with ice cream or whipped cream. Easy dessert and very tasty.
Here is the recipe for the scones.
Fresh Blackberry Scones
2 c. flour
1/3 c. sugar
1 T. baking powder
¾ t. salt
6 T. chilled butter
2 c. blackberries, fresh preferred, but you could use frozen
1 t. orange zest
2 large eggs
1/3 c. heavy cream or half and half
Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in berries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use 1/2 cup ice cream scoop to scoop batter onto a baking sheet. Sprinkle with a little extra sugar, if you like. Bake in a preheated 375-degree oven for 22-24 minutes. Makes 10-12.
