Peaches & cream scones recipe

July 24, 3:44 AMProvidence Food ExaminerDonna Diegel

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Pick Your Own Peaches

Loaded with fresh peaches, these peach scones have a moist & tender crumb, and are scented with pure orange oil. Scones are quick & easy to make, freeze well, and can be adapted to most fruits in season.

Boyajian Pure Oils

These excellent quality oils by Boyajian can be found in specialty markets, natural food stores, and through King Arthur Flour Company. A set of three bottles - lemon, lime and orange - cost $12.95.  A little citrus oil goes a long way, so don't use much. If you can't find orange oil, use orange extract. Try to use pure extract. It does make a difference.

Pick Your Own Peaches - Fresh peaches are ripe for the picking at Rhode Island pick-your-own orchards. Peach Desserts like peach pie recipe, peach crisp, peach cobbler, free-form peach galette and peach muffins are just some of the delicious recipes waiting to be baked!

Peaches & Cream Scone Recipe

• 1 large egg
• 1/2 cup heavy cream
• 1/4 cup orange juice
• 1/4 teaspoon pure orange oil, or 1/2 teaspoon orange extract
• 2 cups all-purpose flour
• 1/4 cup cornmeal
• 1/4 cup sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, cold
• 3/4 cup diced fresh or frozen peaches, peeled and blotted dry with paper towels
• 1/4 cup slivered or sliced almonds, optional

How to Make Peach Scones

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable spray.
• In a medium bowl, whisk egg, heavy cream, orange juice and orange oil or extract until well mixed. Set aside.
• In another bowl, blend flour, cornmeal, sugar, baking powder, baking soda and salt together.
• Using a pastry blender or 2 forks, cut butter into dry ingredients until it looks like very small peas.
• Add liquid and mix only until dry ingredients are incorporated. Don't over mix or the scones will be tough.
• Fold in peaches gently so as not to bruise them or over work the dough.
• Turn out onto floured surface, and separate into 2 equal size pieces. More flour may be kneaded into the dough if the peaches are especially juicy and the dough is extra sticky. Don't work too much flour into the dough. You want the scones to be nice and tender. Pat them into round circles or square 6"- 8" in diameter and 1/2" thick. Cut each circle (square) into 6 wedges (pieces), and place on prepared baking sheet, leaving a little room between each scone.
• Bake at 400 degrees F for 20-22 minutes, or until light brown.
• Remove from oven, let cool for 5 minutes, then transfer the scones to a wire rack to cool.
• Serve warm with whipped cream if desired. Peach scones will keep covered and refrigerated for a few days.
• Freezing instructions: Cool scones completely. Layer scones between parchment paper before placing in ziploc bags. Frozen scones will keep for up to 3 months.
• Makes 12 Peach Scones.