Peach Jam Scones Recipes

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.

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.

Steps:

• Preheat oven to 425F.
• In lg food processor bowl fitted with metal blade, process flour, 1 cup of the sugar, baking powder, and salt for 30 seconds.
• Cut butter into 1/2" cubes and add to flour mixture, pulsing blender until mixture is crumbly.
• With processor running, slowly add 1-1/2 cups of buttermilk through top tube; turn off as soon as buttermilk is added.
• If dough is beginning to get sticky, remove it; otherwise continue adding buttermilk, 1 Tbsp at a time, until it begins to form a ball and then remove it.
• On a lightly floured surface, pat dough into 1/4" thick rectangle (approx 12"x10").
• Spread a thin layer of jam lengthwise over half the dough.
• Arrange peach slices in a single layer over the jam.
• Fold plain dough over the peaches to make a 12"x5" rectangle (like closing a book).
• Cut dough into 8 triangles and sprinkle with remaining 1/4 c sugar.
• Bake on ungreased cookie sheet for 10-15 min, until light golden brown.
• Makes 8 large scones.

Steps:

• Peel, pit, and cut peaches into 1/2-inch chunks. Combine with 1/4 cup water in a large saucepan; bring to a simmer. With a potato masher, mash into a coarse puree. Simmer, stirring often, 10 minutes.
• Stir in sugar until dissolved. Bring to a boil; reduce heat, and simmer, stirring often, about 15 minutes. (Test doneness by spooning some jam onto a plate; when you run your finger through it, a trail should stay for a few seconds.)
• Skim foam from surface; stir in fresh lemon juice. Let cool.