By Sue Lau |Palatable Pastime
Peach Scones is my recipe of the day with the blogging group Sunday Funday. We get together weekly to post recipes on various topics. This week we are doing peach recipes, while those are still in season.
I decided to make peach scones, since my husband had asked me to make some awhile back. But I never got around to it. He occasionally makes special requests of things I can make for him.
He also wants me to make almond scones, but I tried to get the older request out the door first.
Peach Scones Using Canned Peaches
I use canned peaches to make these scones. Or more precisely- tub peaches as they come in the half-cup packages sold in sets of four.
I did have ripe peaches in my kitchen when I made these. But I chose the canned ones because they contain calcium chloride. While that might sound like something you don’t want, it turns out otherwise. Calcium chloride will help the fruit retain its shape both in the canning process and while baking.
This way the peaches don’t disappear. If you ever wondered why diced canned tomatoes hold that little square shape even after being cooked, that’s the reason. Fresh tomatoes would break down. And fresh peaches do that as well.
So if you do use fresh peaches (you can, of course) just don’t be surprised if they mostly disappear in the scones.
More Peach Recipes to enjoy:
- Citrus Peach Sangria by Food Lust People Love
- Fresh Peach Iced Tea by Our Good Life
- Fuzzy Melba by A Day in the Life on the Farm
- Georgia Peach Cocktail by Amy’s Cooking Adventures
- Grilled Peach Cocktail of Heavenly Wisdom by Culinary Adventures with Camilla
- Homemade Fresh Peach Nectar by Sneha’s Recipe
- Maple Roasted Peaches by Mayuri’s Jikoni
- Peach Glazed Chicken Breasts by Making Miracles
- Peach Scones by Palatable Pastime
If you like to blog and are interested in joining in our Sunday Fundays, contact me or any group blogger for more info.
You Might Also Like These Peach Recipes:
First, Brown Sugar Peach Glazed Ham is perfect for either a small half ham or full boneless ham, with a sweet fruity glaze studded with peaches, raisins and spice.
Next, Fresh Peach Buckle is a delicious retro variation of a cobbler that’s more like a coffeecake with a flavor similar to shortcake.
Then, Peach Tea Brined Chicken Wings produces juicy grilled wing sections coated in a sweet and tangy peach tea glaze.
Also, Fresh peach lemonade made from scratch using ripe fresh peaches adds an explosion of flavor to your traditional pitchers of summer lemonade.
And finally, fresh peaches and fresh blueberries mingle in layers of peach pudding and blueberry cream in these adorable summertime mini dessert trifles.
- 2-3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 tablespoons buttermilk powder
- 1/2 teaspoon salt
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 4 ounces frozen unsalted butter grated
- 2 4 ounces each tubs diced peaches packed in fruit juice
- 1 large egg
- 1 teaspoon vanilla
- milk or heavy cream
- coarse sparkling sugar Bob's Red Mill
- Preheat oven to 400F.
- Open the tubs of peaches and drain them through a sieve into a large measuring cup.
- Mix the flour, granulated sugar, buttermilk powder, salt, baking powder and cinnamon in a mixing bowl.
- Add the drained diced peaches, tossing in the flour. Save the juice for later.
- Add the shreds of frozen butter (I shred in a food processor with a shredding blade, but you could also use a cheese grater with a coarse cut).
- Mix gently.
- Whisk the egg in another small dish and add the vanilla and the reserved juice from the peaches.
- Make a well in the center of your scone mix and start gently combining it, trying not to excessively handle, lightly kneading until it comes together in a nice dough.
- Turn the dough out onto a parchment paper lined baking sheet and pat into a disk one inch thick and seven inches in diameter.
- Using a silicone basting brush, brush the disk lightly with milk or heavy cream and sprinkle the top of the disk liberally with coarse sugar.
- Use a bench scraper or dull knife to cut the dough into six pie sections.
- Bake for 25 minutes.
- Cut the disk again and separate the scones from each other.
- Bake another five minutes.
- Serve warm with butter, jam, or clotted cream.
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