Mini Glazed Peach Scones Food

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.

MINI VANILLA SCONES WITH VANILLA BEAN GLAZE

Steps:

• For the scones: Preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise and scrape out all the vanilla "caviar" inside. Stir the caviar into the cream. Set aside for 15 minutes.
• Sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs.
• Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently with a fork just until it comes together.
• Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer to a cooling rack to cool completely.
• For the glaze: Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.
• Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth.
• One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

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.

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.

MINI VANILLA SCONES (LIKE STARBUCKS)

Steps:

• Preheat oven to 400 deg. F.
• Whisk together dry ingredients in a medium bowl.
• Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip:.
• The "grate" method: I grate a block of cold butter against the large holes of a box grater and weigh the butter ribbons to get the amount I need (1 TBL butter = 14 grams, so 5 TBL = 70 grams). Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.
• In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).
• Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).
• Bake for 15 minutes or until golden brown on top.
• PREPARE GLAZE WHILE SCONES ARE BAKING.
• GLAZE:.
• Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
• Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.
• Serve immediately. Store cooled scones in an airtight container.