After making strawberry scones and greatly enjoying them, I figured they were adaptable to other fruits as well. Since I've been loving peach season this year, I wanted to include them in scones. Peaches have a lot of juice in them, so I decided to roast them first to intensify the flavor and dispel some of the juice. Best. Decision. Ever. These scones are just as good as the strawberry ones, and I'm very happy to have another scone variation to try. I was never a big scone person, but I'm quickly becoming one!
This is a wet dough, so don't worry when you make it. If you aren't going to eat all of these right away, I recommend you let them cool, wrap the uneaten ones in plastic wrap, and place them in a freezer bag in the freezer. When you want a scone, take one out of the freezer and defrost it. It'll still have a little crunch to the outside and will have a better texture than if it sits on the counter in a bag.
Roasted Peach Scones Recipe
Makes 8 wedges
Print this recipe
To roast the peach:
1 medium peach, peeled
2 tablespoons sugar
2 tablespoons hot water
For the scones:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter
1 cup heavy cream
Preheat your oven to 400 degrees.
Cut the peeled peach into bite-size chunks and place in a single layer on a small sheet pan. Combine the sugar and hot water and pour over the peaches. Place in the oven and roast for about 15 minutes or until the juices are dissolved. Let cool.
Increase the oven temperature to 425 degrees.
Combine the flour, baking powder, sugar, and salt into a large bowl. Cut your cold butter into small pieces and then mix with a pastry blender or two forks until it resembles coarse crumbs. Gently fold in the roasted peaches. Add in the cold cream and shape the dough into a ball. Form it into a flat circle about one inch thick on your counter. Cut into 8 wedges. Place the wedges on a greased baking sheet. Brush them with an egg wash (1 egg mixed with 1 tablespoon water), melted butter, or cream; sprinkle with turbinado sugar; and bake for 12-15 minutes until light brown. Let cool on a wire rack for about 10 minutes before serving.
Adapted from A Cozy Kitchen
This is a wet dough, so don't worry when you make it. If you aren't going to eat all of these right away, I recommend you let them cool, wrap the uneaten ones in plastic wrap, and place them in a freezer bag in the freezer. When you want a scone, take one out of the freezer and defrost it. It'll still have a little crunch to the outside and will have a better texture than if it sits on the counter in a bag.
Roasted Peach Scones Recipe
Makes 8 wedges
Print this recipe
To roast the peach:
1 medium peach, peeled
2 tablespoons sugar
2 tablespoons hot water
For the scones:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter
1 cup heavy cream
Preheat your oven to 400 degrees.
Cut the peeled peach into bite-size chunks and place in a single layer on a small sheet pan. Combine the sugar and hot water and pour over the peaches. Place in the oven and roast for about 15 minutes or until the juices are dissolved. Let cool.
Increase the oven temperature to 425 degrees.
Combine the flour, baking powder, sugar, and salt into a large bowl. Cut your cold butter into small pieces and then mix with a pastry blender or two forks until it resembles coarse crumbs. Gently fold in the roasted peaches. Add in the cold cream and shape the dough into a ball. Form it into a flat circle about one inch thick on your counter. Cut into 8 wedges. Place the wedges on a greased baking sheet. Brush them with an egg wash (1 egg mixed with 1 tablespoon water), melted butter, or cream; sprinkle with turbinado sugar; and bake for 12-15 minutes until light brown. Let cool on a wire rack for about 10 minutes before serving.
Adapted from A Cozy Kitchen
