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.
