PEACH SCONES
Make and share this Peach Scones recipe from Food.com.
Provided by Zaney1
Categories Scones
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 290.3, Fat 10.2, SaturatedFat 6.1, Cholesterol 43.5, Sodium 443.3, Carbohydrate 45.1, Fiber 1.4, Sugar 18.2, Protein 5
PEACH SCONES
Tender scones with juicy fresh peaches. Enjoy this summery treat with a cup of tea or coffee (hot or iced!)
Provided by LauraF
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 38.3 g, Cholesterol 74.1 mg, Fat 18 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 11 g, Sodium 264.2 mg, Sugar 13.6 g
NUTMEG-SCENTED SCONES
Categories Bread Breakfast Brunch Bake Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.
- Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.)
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