Best Peach Jam Scones Recipes

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PEACH JAM SCONES



Peach Jam Scones image

From the local paper, a recipe made popular at the Rather Sweet Bakery in the Texas hill country. The jam and peaches are baked as a filling layer inside the scone...wonderfully different!

Provided by winkki

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

6 cups all-purpose flour
1 1/4 cups sugar
4 tablespoons baking powder
1/4 teaspoon salt
1 1/2 cups unsalted butter, cold (equal to 3 sticks or 24 Tbsp.)
1 1/2-2 cups buttermilk
1/2 cup peach jam
3 fresh peaches, peeled and sliced (or 8 oz frozen peaches, defrosted and drained)

Steps:

  • Preheat oven to 425F.
  • In lg food processor bowl fitted with metal blade, process flour, 1 cup of the sugar, baking powder, and salt for 30 seconds.
  • Cut butter into 1/2" cubes and add to flour mixture, pulsing blender until mixture is crumbly.
  • With processor running, slowly add 1-1/2 cups of buttermilk through top tube; turn off as soon as buttermilk is added.
  • If dough is beginning to get sticky, remove it; otherwise continue adding buttermilk, 1 Tbsp at a time, until it begins to form a ball and then remove it.
  • On a lightly floured surface, pat dough into 1/4" thick rectangle (approx 12"x10").
  • Spread a thin layer of jam lengthwise over half the dough.
  • Arrange peach slices in a single layer over the jam.
  • Fold plain dough over the peaches to make a 12"x5" rectangle (like closing a book).
  • Cut dough into 8 triangles and sprinkle with remaining 1/4 c sugar.
  • Bake on ungreased cookie sheet for 10-15 min, until light golden brown.
  • Makes 8 large scones.

Nutrition Facts : Calories 866.8, Fat 36, SaturatedFat 22.3, Cholesterol 93.3, Sodium 678.8, Carbohydrate 125.8, Fiber 3.6, Sugar 48.1, Protein 12.2

PEACH SCONES



Peach Scones image

Tender scones with juicy fresh peaches. Enjoy this summery treat with a cup of tea or coffee (hot or iced!)

Provided by LauraF

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon baking soda
1 pinch ground nutmeg
1 stick unsalted butter, frozen
½ cup heavy cream
1 egg
1 teaspoon vanilla extract
1 cup peeled and diced fresh peaches
2 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  • Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
  • Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
  • Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.
  • Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 38.3 g, Cholesterol 74.1 mg, Fat 18 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 11 g, Sodium 264.2 mg, Sugar 13.6 g

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