Glazed Peach Scones Recipes

PEACH PIE SCONES WITH A VANILLA GLAZE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
• Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
• Stir in the peaches, and mix until just combined.
• On a well-floured surface, turn out the scone dough and pat into a small disk that's about a 1/2" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
• Bake for 16-18 minutes, or just until golden brown. Allow to cool.
• Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!

MINI GLAZED PEACH SCONES RECIPE

Steps:

• Arrange oven rack to middle and lower positions and preheat oven to 400°F. Line two baking sheets with parchment paper. Dice butter then place in a bowl and put in the freezer for 2 minutes.
• In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter to bowl and using a pastry cutter or finger tips, cut butter into flour until it's the size of peas (see note).
• In a small bowl, whisk together eggs and heavy cream. Add to dry ingredients and stir just until combined. Turn dough out onto a well floured work surface. Pat down into a long, flat rectangle, about 12-by 5-inches.
• Sprinkle peaches on top of dough, then fold dough in on itself. Continue to fold until peaches are evenly distributed throughout the dough. Pat dough down into a 12- by 5-inch rectangle.
• Cut dough in half lengthwise, and then in quarters vertically, creating 2 1/2- by 3-inch rectangles. Cut each of those rectangles in half diagonally, creating small triangles. Place triangular scones on baking sheet and bake until golden, about 15 minutes. Let cool.
• In a small bowl, combine confectioner's sugar and water and whisk until smooth. Drizzle each scone with glaze.

BROWN BUTTER GLAZED PEACH SCONES

Steps:

• Directions Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Add the butter, and cut in with a pastry cutter or two forks until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside. In a small bowl, whisk together the egg, Greek yogurt, and vanilla until smooth. Pour wet mixture over dry, and fold until just combined. Don't overmix, dough will be shaggy. Fold in the peaches. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges.. Transfer to prepared baking sheet. Bake for about 18 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cook, make the glaze. Melt the butter in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour the butter into a medium heatproof bowl to stop the cooking. Set aside to cool. Once cooled to room temperature, add vanilla extract and powdered sugar, whisking until the mixture comes together then add in 1 tablespoon of milk, continuing to mix. If it still doesn't appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Don't worry if it becomes too liquidy - just add a bit of powdered sugar until you get the desired consistency. Drizzle over cooled scones and serve.

GLAZED PEACH SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
• Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
• Stir in the peaches, and mix until just combined.
• On a well-floured surface, turn out the scone dough and pat into a small disk that's about a ½" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
• Bake for 16-18 minutes, or just until golden brown. Allow to cool.
• Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!

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.

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.