Fresh Peach Scones Food

PEACH SCONES

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

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.

PEACH SCONES

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.

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.

FRESH PEACH SCONES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with a silpat or parchment paper.
• Melt butter over low heat then set aside to cool.
• Dice peaches and measure 1 cup. Discard (eat) any excess.
• Add flour, oatmeal, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt to a bowl and stir.
• Add milk, yogurt, egg, and vanilla to a second bowl. Whisk, then add melted butter, whisking constantly.
• Pour wet ingredients over dry ingredients. Stir just until combined. Add peaches and stir to distribute.
• Use a large spoon to scoop dough onto prepared baking sheets.
• Bake for 20-22 minutes. Remove when the scones are golden brown in spots and "feel" done when you gently press on them.
• Let scones cool fully while you make the glaze. Add powdered sugar and salt to a small bowl. Add milk, then stir with a fork.
• Drizzle the glaze with your fork over each scone.
• Serve immediately.

THE BEST BLACKBERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Sift all dry ingredients in a large bowl.
• Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
• Knead to form dough. Form dough into 3-4 inch balls.
• Place on lightly greased cookie sheet and flatten slightly.
• Bake 15 - 20 minutes.
• Remove to rakes to cool. Best served warm.

PEACH SCONES

Steps:

• Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.
• In a large bowl whisk the flour, sugar, baking powder, and salt together.
• Use a box grater to grate the cold butter into the dry ingredients. Use your hands to llightly mix the butter into the flour. Add the diced peaches and toss gently.
• In a medium bowl, combine the cream, egg and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
• Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one.
• Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
• Icing: In a small bowl whisk together the powdered sugar, heavy cream, and vanilla extract. If it seems too thick, add 1 more tablespoon of heavy cream.

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!

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.

FRESH PEACH SCONES

Steps:

• Preheat the oven to 400 degrees F. Add parchment paper to a baking sheet and lightly spray with pan spray. If you don't have parchment simply spray your baking sheet.
• In a large bowl, whisk together the flour, salt, sugar, nutmeg and baking powder.
• Cut the butter and cream cheese into chunks. Add them to the flour mixture in the bowl. Using your fingers, work the fats into the flour until you have a grainy mixture. Stop before all of the lumps disappear.
• Use a separate bowl, add the egg, cream or milk, and vanilla. Whisk together.
• Add the diced peaches to the flour mixture in the large bowl. Toss with your fingers until everything is combined.
• Pour the liquid ingredients into the large bowl and stir until combined with a wooden spoon.
• On a clean floured counter top, scoop the scone dough out. Flour your hands and gently work this dough into a ball. If it is too sticky to make a ball, add a little more flour.
• When a rough ball has been formed, pat the ball into a disc shape. Keep your hands floured and flour the disc for ease of shaping.
• Cut the disc into to 8 pieces like a pie.
• Separate the pieces out and place them on the prepared baking sheet. Use brush and brush the tops with cream. Sprinkle the scones with the course sugar.
• Bake the scones for 15-18 minutes, or until they are light golden brown on the tops and bottoms. Remove them from the oven and cool them on the baking sheet for a bit before diving in! You can store the left over scones, wrapped for later. You can freeze them if desired.