Peach Ginger Scones Food

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.

CANDIED GINGER PEACH SCONES

Steps:

• Preheat the oven to 400ºF.
• Using a hand-held electric mixer, stand mixer fitted with the paddle attachment, or a food processor fitted with the steel blade combine the flour, sugar, and baking powder and process to mix. Add the butter and lemon zest and pulse until the mixture resembles a fine meal.
• In a large bowl, stir the ginger and peaches into the flour and butter mixture. Add ¾ cup of the cream and stir gently until combined.
• Transfer the dough to a 10-inch cast-iron skillet and pat it out until it covers the bottom of the skillet in an even layer.
• Brush the top with the remaining tablespoon of cream and then sprinkle the raw sugar over the top.
• Bake in the preheated oven for about 35 minutes, until the top begins to brown. Let cool in the pan for a few minutes before slicing into wedges. Serve warm or at room temperature.

GINGER PEACH SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Mix all of the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, powdered ginger, and candied ginger) together in a bowl.
• In a separate small bowl mix together the sour cream, whipping cream, egg and vanilla extract with a fork until combined.
• Cut the cold butter into small pieces - I generally cut the butter stick in quarters and then cut those into little pieces 1/4 inch or smaller.
• Add the butter pieces to the flour mixture and use your fingers or a pastry blender to work the butter pieces into the flour, making sure each piece is coated in flour.
• Add the cream and egg mixture to the flour and butter mixture and stir with a spoon until just combined.
• Add the diced peaches and gently mix with your hands until just combined, trying not to handle the dough too much.
• Place the dough on a floured surface and gently pat into an 8-inch round shape. With a knife, cut the dough into 8 wedges.
• Transfer the wedges to the parchment-lined baking sheet and sprinkle the scones with the Turbinado or granulated sugar.
• Bake for 14 to 18 minutes until golden brown.
• Cool for 10 minutes on a wire rack before eating.

PEACHES 'N' CREAM SCONES

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

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.

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.

CRANBERRY GINGER SCONES

Steps:

• Preheat oven to 425.
• Line a baking sheet with parchment paper.
• NOTE: If you don't own a food processor, make these scones as you would make biscuits!
• In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
• Add the heavy cream. Pulse until the dough comes together.
• Add the ginger and cranberries, and give a quick pulse.
• Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.
• Place onto a baking sheet, with space between each one.
• Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
• Bake for 15 - 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.

WEIGHT WATCHERS PEACH SCONES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine flour, sugar, baking powder, baking soda and salt in a bowl.
• Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• Add yogurt and dried peaches to flour mixture, stirring just until moist.
• Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times; dough may be slightly sticky.
• Pat dough into a 5-inch circle on a baking sheet coated with cooking spray.
• Cut circle into 4 wedges; separate wedges slightly.
• Brush milk over dough and sprinkle with 1 teaspoon sugar.
• Bake for 14 minutes or until golden.

CHRISTA'S PEACH PECAN SCONES

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.

GINGER SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
• Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
• Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
• Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
• Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.