Life is as peachy as you make it to be...

...especially when you make the most of peach season!

Peaches and Cream Scones

Peaches and Cream Scones

The end of summer is one of my favourite times of the year for baking (next to fall and Christmas) simply because it's peach season. Peach season spans from July-September in Ontario, but mid to late season varieties are superb for baking, preserving or eating fresh. I haven't gotten into making peach preserve, but I will never miss an opportunity to make a peach baked good. Every year I usually make a pie because it reminds me of the peach pies my mom used to bake when I was kid. I was obsessed with her peach pies to the point that I would have slices for breakfast. Refer to our peach post from last year for a traditional and bourbon peach pie recipe that will not disappoint. 

The past few years I have added a new tradition - baking peach scones. I found this recipe for peaches and cream scones from Fraiche Nutrition that are absolutely divine! The best part about these scones is that you literally make them by plopping the batter down as blobs on the baking sheet. You know what that means? Presentation doesn't matter because each scone will be unique. Trust me, no one will be thinking about the fact that they don't look like traditional scones because they will be mmmmm-ing and ahhhh-ing at how damn delicious they taste!

Peaches and Cream Scones

Ingredients:

  • 1 egg
  • 3/4-1 cup milk
  • 1 tsp. vanilla
  • 2 cups flour
  • 1/4 cup sugar
  • 1 tsp. cinnamon*
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup butter (cold, cut into cubes)
  • 1 cup diced peeled peaches
  • sugar for sprinkling on top (optional)

Note: The original recipe calls for 1/2 tsp but I really like cinnamon so I add double or even more. I also like to add in 1/2 tsp of nutmeg and a pinch of cloves. The recipe also says to peel the peaches but I usually just leave the skins on (more fiber).

Directions:

  1. Preheat the oven to 400 degrees and prepare a cookie sheet with parchment paper. 
  2. Crack the egg into a measuring glass and whisk well with a fork. Add milk until it reaches the 1 cup mark, add the vanilla and mix well again.
  3. Pulse to mix the flour, baking powder, salt, sugar and cinnamon in a food processor.
  4. Add the butter and pulse until the butter is the size of small peas (this happens quickly).
  5. Add the milk mixture and stir together by hand until the mixture sticks together. You may need to add a bit more milk to make the dough smooth and thick but don't over mix or you will get tough scones.  
  6. Fold in the peaches.
  7. Using a large spoon, drop the scones about 1″ apart on the baking sheet, sprinkle with additional sugar if desired, and bake for 10-12 minutes until nicely browned.

Recipe from Fraiche Nutrition: http://fraichenutrition.com/peaches-cream-scones/ 

This year I also decided to take my apple muffin recipe and replaced the peaches for the apples, while keeping the rest of the recipe the same. These muffins are easy to make and are perfect to grab-and-go in the morning on our your way out the door.  

Peach muffins

Peach muffins

Peach Muffins

Dry Ingredients

  • 1 cup flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • pinch of cloves
  • 1 tsp sea salt

Wet Ingredients

  • 2 eggs
  • 2 tsp vanilla
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup
  • 2 tbsp milk, dairy or almond
  • 3/4 cup Greek yogurt

Peaches

  • 3-4 medium sized peaches, peeled and chopped
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of cloves

In a bowl, mix together dry ingredients and put aside. In another bowl, whisk together eggs, oil, maple syrup, milk, and vanilla. Mix the wet and dry ingredients together. Mix peaches with spices and fold into the batter and then fold in the Greek yogurt. Spoon into 12 muffin cups (tip: use a melon baller to spoon in your batter for a no-mess situation). Bake muffins at 350 degrees for ~25 minutes.

Enjoy!

xo Michelle

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