Monday, September 5, 2016

Caramelized Peach and Lavender Scones

My favorite thing about the weekends is sleeping in, going on long walks and making fresh cream scones! They have become a habit around here and we just never get tired of them.  Peaches are in season right now and we just got a whole bunch from my parents' trees. I can most of them for food storage but always leave some for fresh eating and, of course, making yummy treats with.

If you have not tried scones before or have tried them and have not been impressed, you must try them again! I have a ton of scone recipes on the blog and they are all pretty fabulous.  I use a cream scone base recipe and they turn out so light and flaky and just perfect if you ask me.

In May I made this cake for Mother's Day for me, my mom and my sister.  It was the first time I had used lavender in cooking or baking and it was so delicious.  Since I still had tons of lavender leftover, plus the fresh peaches, this scone recipe was a no-brainer.

Caramelized Peach and Lavender Scones
3 medium peaches, peeled and diced
3 Tbsp. brown sugar
olive oil
2 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 tsp. dried culinary lavender buds, plus more for garnish, if desired
6 Tbsp. unsalted butter, cold and cut into cubes
1 cup heavy cream
1 tsp. vanilla

for the glaze:
3/4 cup powdered sugar
peach juices
milk or heavy cream

Preheat oven to 425 degrees F.  Place peaches on a baking sheet and toss with brown sugar and a couple drizzles of olive oil.  Bake for 10 minutes, remove from oven and toss again, then put it back in the oven for 10 more minutes.  Remove from oven and cool completely.  Drain the liquid off the peaches and reserve for the glaze.

In a food processor fitted with a blade attachment, add the flour, baking powder, salt and sugar. Pulse a couple times to blend.  Add butter and pulse until mixture becomes a coarse meal.  Alternately, you could use a pastry blender or two knives to cut the butter in.

In a separate mixing bowl, whisk together the heavy cream and vanilla. Add the dry mixture and with a wooden spoon, stir until it just comes together.  Turn out onto lightly floured surface and knead gently, only about 4-5 times,  Split the dough in half and press each out into about a 6-inch circle.  Cut into wedges and place on a baking sheet, lined with a silicone baking mat.  If you are not planning on glazing them, brush with additional cream or an egg wash before baking.  Bake in preheated oven, 425 degrees, for 12-15 minutes or until lightly golden.

Cool on a wire rack.

To make glaze, whisk together the reserved peach juice and powdered sugar.  If it's too thick, add milk or heavy cream until it's thick but syrupy. Spoon glaze onto cooled scones and garnish with additional lavender, if desired.

Best eaten fresh the first day.  Will keep about 3 days in a vented plastic container.

SOURCE: Adapted from How Sweet It Is
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