PEACH SCONES
Fluffy and tender, these scones are speckled with peach pieces. Easy to make and even easier to enjoy, you'll be happy to have these treats on your counter.
Provided by Micah A Leal
Time 1h30m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Stir together 3 cups all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Use your hands or a pastry cutter to cut the cold butter in to the dry ingredients until the butter is almost completely combined into the flour mixture. (Note: the flour should look like cornmeal in texture with a few pea-sized pieces scattered throughout.)
- In a small bowl, whisk together cream, egg, and almond extract. Using a large spoon, stir the wet ingredients into the dry ingredients until a dry shaggy dough forms. In a separate bowl, toss the cubes of peaches in remaining 2 Tbsp. flour until well coated. Add to the shaggy dough and gently fold the dough over itself until the peaches are well distributed. Shape the dough into a large ball and transfer to a well floured surface.
- Dust the dough generously with flour and press into a 9-inch wide and 1-inch thick circle. If too sticky to work with, continue dusting with flour until it does not stick to your hands. Create 8 equal triangles by cutting the circle into quarters and then cutting each quarter in half.
- Place the scones 2 inches apart on a parchment paper-lined baking sheet. Refrigerate for 30 minutes.
- Brush scones with additional cream and sprinkle evenly with raw sugar. Preheat oven to 350°F. Bake until golden brown, 32 to 35 minutes. Dust with powdered sugar before serving.
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.
Nutrition Facts : Calories 525 kcal, Carbohydrate 86 g, Protein 8 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 65 mg, Sodium 182 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
PEACH SCONES
Peach Scones are quite literally summer wrapped in a flakey buttery tender scone. Super ripe sweet peaches are the star of these treats, topped with a sweet vanilla glaze!
Provided by Alyssa Rivers
Categories Breakfast
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 541 kcal, Carbohydrate 72 g, Protein 6 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 106 mg, Sodium 220 mg, Fiber 2 g, Sugar 39 g, UnsaturatedFat 8 g, ServingSize 1 serving
PEACHES 'N' CREAM SCONES
I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.
Provided by Kardea Brown
Time 1h10m
Yield 8 scones
Number Of Ingredients 16
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
In Fort Wayne, Indiana, Molly Mochamer invites variety to breakfast by baking a batch of light fluffy scones. "Bits of dried peaches make them summery and slightly sweet," she says.
Provided by Taste of Home
Time 25m
Yield 8 scones.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 295mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 3g protein.
THE ULTIMATE COCONUT SCONES
I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish
Provided by Boomette
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
- In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
- Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
- Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!
Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7
More about "peach coconut scones recipes"
BLUEBERRY PEACH COCONUT SCONES - ROCK RECIPES
From rockrecipes.com
4.5/5 (4)Total Time 30 minsCategory Muffins, Scones, And Tea BiscuitsCalories 97 per serving
- Add cold butter and 1/3 cup coconut. Pulse just until mixture resembles a coarse meal. (If you're not using a food processor, rub the butter between your fingers into the flour and coconut mixture.)
HOMEMADE FRESH PEACH SCONES - HONEST AND TRULY!
From honestandtruly.com
MASTER SCONES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEACH SCONES {FRESH PEACHES} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GINGER PEACH SCONES - FROM CARDAMOM & COCONUT
From cardamomandcoconut.com
CLASSIC SCONES (LOW-CARB, DAIRY-FREE, EGG-FREE) – …
From prettypies.com
PEACH PIE SCONES WITH A VANILLA GLAZE - A LATTE FOOD
From alattefood.com
PEACH SCONES WITH PEACH COCONUT DRIZZLE - PERFECT KETO
From perfectketo.com
Estimated Reading Time 6 minsCalories 226 per servingTotal Time 45 mins
- Add almond flour, coconut flour, sweetener, baking powder, baking soda, and salt to a large food processor. Pulse a couple of times to combine.
- Slowly add in heavy cream, egg, vanilla extract, and cold butter. Pulse until dough comes together without over mixing. Gently stir in peaches.
- Scoop dough out onto baking sheet using a ¼ measuring cup. Make 8 even mounds and form into scone shapes. Give 2-inches between scones to bake evenly.
PEACH SCONES - THREE OLIVES BRANCH
From threeolivesbranch.com
COCONUT OIL BLUEBERRY SCONES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
COCONUT FLOUR SCONES – SUGAR FREE LONDONER
From sugarfreelondoner.com
EASY HOMEMADE SCONES (ANY FLAVOR) - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MY EASIEST PEACH SCONES RECIPE JOY THE BAKER
From joythebaker.com
EASY PEACH SCONES (GLUTEN-FREE, VEGAN) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
10 BEST COCONUT SCONES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love