Peach Coconut Scones Food

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 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 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.

BLACKBERRY PEACH COBBLER SCONES

Steps:

• For the scones: Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, salt and 1 teaspoon of the cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture is crumbly. Fold in the blackberries and peaches. In a measuring cup, whisk together 1/2 cup of the buttermilk and the eggs and add to the flour mixture, stirring gently to combine.
• Turn the dough out onto a work surface dusted with flour and press into a 9-by-6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut the dough into 6 equal pieces (3-inch squares). Cut each square on the diagonal into triangles and transfer the scones to the prepared baking sheet.
• In a small bowl, stir together the remaining 1/2 teaspoon cinnamon with the coarse sugar. Brush the top of each scone with the remaining 2 tablespoons buttermilk and sprinkle with the cinnamon-sugar mixture. Place the baking sheet with the scones in the freezer for 20 minutes.
• Preheat the oven to 425 degrees F.
• For the glaze: Meanwhile, put the blackberries, granulated sugar and 1 tablespoon of the lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and the sugar is dissolved, 5 to 8 minutes, mashing as needed to break up the berries.
• Strain through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to release all the juice. Let cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of the lemon juice until smooth. If necessary, add extra lemon juice a teaspoon at a time to adjust the consistency of the glaze.
• Bake the chilled scones until golden, 18 to 20 minutes. Let cool slightly on the baking sheet, then drizzle with the 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.

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.