PEACH SCONES
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
- Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
- In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.
- Add to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.
- Stir in the diced fresh peaches. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.
- Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round.
- Cut into 8 wedges then transfer to a parchment lined baking sheet.
- Bake in preheated oven until golden, about 16 - 18 minutes.
- Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
Nutrition Facts : Calories 525 kcal, Carbohydrate 86 g, Protein 8 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 65 mg, Sodium 182 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
PEACH SCONES
Fluffy and tender, these scones are speckled with peach pieces. Easy to make and even easier to enjoy, you'll be happy to have these treats on your counter.
Provided by Micah A Leal
Time 1h30m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Stir together 3 cups all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Use your hands or a pastry cutter to cut the cold butter in to the dry ingredients until the butter is almost completely combined into the flour mixture. (Note: the flour should look like cornmeal in texture with a few pea-sized pieces scattered throughout.)
- In a small bowl, whisk together cream, egg, and almond extract. Using a large spoon, stir the wet ingredients into the dry ingredients until a dry shaggy dough forms. In a separate bowl, toss the cubes of peaches in remaining 2 Tbsp. flour until well coated. Add to the shaggy dough and gently fold the dough over itself until the peaches are well distributed. Shape the dough into a large ball and transfer to a well floured surface.
- Dust the dough generously with flour and press into a 9-inch wide and 1-inch thick circle. If too sticky to work with, continue dusting with flour until it does not stick to your hands. Create 8 equal triangles by cutting the circle into quarters and then cutting each quarter in half.
- Place the scones 2 inches apart on a parchment paper-lined baking sheet. Refrigerate for 30 minutes.
- Brush scones with additional cream and sprinkle evenly with raw sugar. Preheat oven to 350°F. Bake until golden brown, 32 to 35 minutes. Dust with powdered sugar before serving.
PEACH SCONES
Tender scones with juicy fresh peaches. Enjoy this summery treat with a cup of tea or coffee (hot or iced!)
Provided by LauraF
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 38.3 g, Cholesterol 74.1 mg, Fat 18 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 11 g, Sodium 264.2 mg, Sugar 13.6 g
PEACH SCONES
Make and share this Peach Scones recipe from Food.com.
Provided by Zaney1
Categories Scones
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Using two knives or a pastry blender, cut in butter until mixture resembles coarse meal.
- Combine buttermilk, egg and vanilla.
- Stir into flour mixture with peaches until just combined.
- On lightly floured surface knead dough 5-6 times.
- Pat dough into 3/4" thick circle.
- Cut into 10 wedges.
- Place on a baking sheet.
- Bake at 400 edgrees for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 290.3, Fat 10.2, SaturatedFat 6.1, Cholesterol 43.5, Sodium 443.3, Carbohydrate 45.1, Fiber 1.4, Sugar 18.2, Protein 5
CHRISTA'S PEACH PECAN SCONES
Sweet peaches and crunchy pecans add a twist to this flaky tea time favorite.
Provided by CHRISTA ROSE
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, white sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter until it forms pea-sized pieces.
- Whisk heavy cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined.
- Turn dough out onto a floured surface. Pat into a round disc about 1/2-inch thick. Cut into 8 wedges. Transfer wedges to the baking sheet.
- Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 36.1 g, Cholesterol 112.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 11.5 g, Sodium 505.4 mg, Sugar 10.8 g
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.
PEACH SCONES
In Fort Wayne, Indiana, Molly Mochamer invites variety to breakfast by baking a batch of light fluffy scones. "Bits of dried peaches make them summery and slightly sweet," she says.
Provided by Taste of Home
Time 25m
Yield 8 scones.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 295mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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TENDER PEACH SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (110)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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