Ginger Peach Scones Recipes

GINGER PEACH SCONES

Steps:

• Preheat oven to 350.
• Mix first four ingredients in medium mixing bowl. Add syrup, oil, vanilla, yogurt and fresh ginger. Fold in peaches.
• Drop rounded 1/4 cup sized scoops onto greased baking sheets.
• Bake 16-18 minutes.

CANDIED GINGER PEACH SCONES

Steps:

• Preheat the oven to 400ºF.
• Using a hand-held electric mixer, stand mixer fitted with the paddle attachment, or a food processor fitted with the steel blade combine the flour, sugar, and baking powder and process to mix. Add the butter and lemon zest and pulse until the mixture resembles a fine meal.
• In a large bowl, stir the ginger and peaches into the flour and butter mixture. Add ¾ cup of the cream and stir gently until combined.
• Transfer the dough to a 10-inch cast-iron skillet and pat it out until it covers the bottom of the skillet in an even layer.
• Brush the top with the remaining tablespoon of cream and then sprinkle the raw sugar over the top.
• Bake in the preheated oven for about 35 minutes, until the top begins to brown. Let cool in the pan for a few minutes before slicing into wedges. Serve warm or at room temperature.

GINGER PEACH SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Mix all of the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, powdered ginger, and candied ginger) together in a bowl.
• In a separate small bowl mix together the sour cream, whipping cream, egg and vanilla extract with a fork until combined.
• Cut the cold butter into small pieces - I generally cut the butter stick in quarters and then cut those into little pieces 1/4 inch or smaller.
• Add the butter pieces to the flour mixture and use your fingers or a pastry blender to work the butter pieces into the flour, making sure each piece is coated in flour.
• Add the cream and egg mixture to the flour and butter mixture and stir with a spoon until just combined.
• Add the diced peaches and gently mix with your hands until just combined, trying not to handle the dough too much.
• Place the dough on a floured surface and gently pat into an 8-inch round shape. With a knife, cut the dough into 8 wedges.
• Transfer the wedges to the parchment-lined baking sheet and sprinkle the scones with the Turbinado or granulated sugar.
• Bake for 14 to 18 minutes until golden brown.
• Cool for 10 minutes on a wire rack before eating.

PEAR-GINGER SCONES

Steps:

• Heat oven to 400°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, stir together flour, sugar, baking powder and ginger. Cut in butter with fork until mixture looks like fine crumbs. Stir in cereal. Stir in pear, egg whites and just enough milk so dough leaves side of bowl.
• Place dough on lightly floured surface. Knead lightly 10 times. With rolling pin, roll dough 1/2 inch thick. Cut dough with 3-inch cutter dipped in flour. (Or roll dough into round, 1/2 inch thick, and cut into 12 wedges with knife dipped in flour.) Place about 1 inch apart on ungreased cookie sheet. Brush with milk.
• Bake about 16 minutes or until golden. Immediately remove from cookie sheet; serve warm.

GINGER SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
• Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
• Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
• Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
• Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

PEACH SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
• Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
• Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.
• Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

PEACH GINGER SCONES

Steps:

• Preheat the oven to 375° F, cover a baking sheet with parchment paper
• In a large bowl, whisk the flour, salt, 1/4 cup sugar, and baking powder together. Mix the cold butter into the flour mixture using your fingers, a pastry cutter, or a fork.
• In another bowl mix the eggs, yogurt, and almond or vanilla extract. Stir this into the dry ingredients. Add the peaches and the ginger and stir until just mixed, this is a sticky dough.
• Drop by the 1/3 cup full onto your baking sheet, brush with the melted butter and sprinkle with coarse sugar. Bake for 20 minutes until nicely browned and a toothpick inserted into a scone comes out clean.

PEACH SCONES

Steps:

• In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Add sour cream, peaches and vanilla; stir just until moistened., Turn dough onto a floured surface; knead gently 4-5 times (dough will be sticky). Divide dough in half; gently pat each portion into an 8-in. circle on a baking sheet coated with cooking spray. Cut each into four wedges; separate wedges slightly. , Brush tops with milk; sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until golden brown.

PEAR GINGER SCONES

Steps:

• Heat oven to 400 degrees.
• Stir together flour, sugar, baking powder and ginger and cut in the butter with a fork until mixture looks like fine crumbs.
• Stir in cereal.
• Stir in pear, egg whites and just enough milk so dough leaves side of bowl.
• Place dough on a lightly floured surface and knead lightly 10 times.
• Roll dough into to a circle, 1/2 inch thick and cut into wedges with a knife dipped in flour.
• Place about 1 inch apart on ungreased cookie sheet.
• Brush with milk.
• Bake about 16 minutes or until golden.
• Remove from cookie sheet and serve warm.