Brown Butter Glazed Peach Scones Recipes
PEACHES 'N' CREAM SCONES
I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.
Provided by Kardea Brown
Time 1h10m
Yield 8 scones
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
- Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
- Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
- Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.
More about "brown butter glazed peach scones recipes"
BROWN BUTTER PEACH SCONES - THE LITTLE EPICUREAN
From thelittleepicurean.com
Cuisine AmericanEstimated Reading Time 7 minsCategory Breakfast, DessertTotal Time 1 hr
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Toss in cubed butter. Cover with plastic wrap and let chill in the freezer for 15-20 minutes.
- Spread chopped peaches in a single layer over a parchment lined baking sheet. Place in the freezer for 15-20 minutes, until semi-frozen.
- In a small sauce pot, melt ¼ cup butter over medium heat. Once melted, swirl pot occassionaly to ensure even heating. Mixture will bubble, crackle, and foam as it cooks. The bubbling will be vigorous at first, but it will subside. Continue to cook until melted butter smells nutty. By this point, the milk solids in the butter will have turned golden brown in color. Remove from heat and pour into a heat-safe container or bowl. Be sure to scrape out as much of the browned milk solid bits. Set aside and allow to cool for 15 minutes.
TENDER PEACH SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (116)Calories 170 per servingTotal Time 35 mins
- Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment., In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder., Work in the butter, using your fingers, a fork, or a pastry blender., In a separate bowl, whisk together the eggs, yogurt or sour cream, and the extracts., Stir the wet ingredients into the dry ingredients., Add the peaches, stirring just until everything is combined.
- This is a wet, sticky dough., Drop the dough by the 1/4-cupful onto the prepared pan; a muffin scoop works well here., Sprinkle the scones with coarse sugar, if desired., Bake the scones for 20 to 25 minutes, until they're a light golden brown.
- Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to cool completely., Serve warm, or at room temperature.
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