• sariahsebastian

Peach Filled Scones

Growing up I never liked baked fruit. I’m not sure what it was, but I would avoid all contact with it. I also didn’t care too much for peaches.

I must admit I kind of surprised myself with this recipe. I actually wanted to do both?? Who am I? haha!

Luckily since becoming an adult I have grown in so many ways and this is one of them! I hope you enjoy this twist on a strawberry shortcake. I give you Peach Filled Scones. Enjoy!


Peach Filled Scones

Yield: 9 or 10 Scones

Ingredients:

For Scones:

3 cups flour

1 tbsp + 1 tsp baking powder

1/ 2 tsp salt

1/ 2 cup sugar

1/ 3 cup unsalted butter, cold

1/ 2 cup milk

2 eggs


For Filling:

5 peaches

2 1/ 2 tsp honey

1 1/ 2 tbsp butter

1/ 2 cup + 2 tbsp brown sugar

3/ 4 tsp cinnamon


Method:

For Scones:

1. Sift all dry ingredients into a large mixing bowl.

2. Cut butter into walnut-sized pieces and place in the bowl. Coat each piece in flour and then, using your fingers, cut (smoosh) the butter in with the flour until flour resembles crumbs.

3. In a cereal bowl, thoroughly combine the wet ingredients.

4. Form a well in the dry ingredients and pour the wet ingredients in.

5. Using a wooden spoon stir the mixture until just combined.

6. Turn the dough out onto a highly floured surface.

7. Fold the dough in half then turn 45 degrees and fold again. Repeat this until the dough is mostly smooth.

8. Once smooth, roll out dough until it is about half an inch thick. Using a standard size canning jar lid, cut the dough into circles.

9. Line two baking sheets with baking paper. Place dough rounds on baking sheets and let rest, uncovered for 40 minutes.

10. Bake scones for 9 – 13 minutes at 375 degrees Fahrenheit, until they are solid to the touch and just beginning to golden in some spots.


For Filling:

1. Peel and slice peaches, then cut slices in half (hamburger style ;)).

2. In a saucepan over medium heat, combine all other ingredients until bubbling. Stir continuously with a wooden spoon.

3. Add in the sliced peaches coat with the sauce. Cook until they break apart easily (about 2 1/ 2 – 3 1/ 2 minutes).


Once both scones and filling are cooled cut scone in half and fill with desired amount of peach filling and sauce. I put about half a peach per scone. Enjoy as is or with whipped cream!

1 comment

Recent Posts

See All

Day 10: Mince Pie Review

It’s Day 10 and the words are “mince pies”. What are mince pies you ask? Well, let me tell you! Or, rather, let me tell you what Wiki says; they are… “…a sweet pie of English origin, filled with a mix

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon

© 2023 by The Art of Food. Proudly created with Wix.com