Peach Lemon Scones

$- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup buttermilk - 1 cup ripe peaches, diced - Zest of 1 lemon - 1 tablespoon fresh lemon juice - 1/2 teaspoon almond extract (optional) - 1 egg (for egg wash) - Turbinado sugar (for sprinkling on top) When making peach lemon scones, you will need fresh ingredients. The right peaches make a big difference. I like to use ripe, juicy peaches. They add sweetness and a nice texture. You only need a few pantry staples. All-purpose flour gives the scones their structure. Granulated sugar adds just the right amount of sweetness. Baking powder and baking soda help the scones rise. Cold butter is key. It creates flaky layers. You can also use buttermilk for moistness and tang. The lemon zest and juice brighten the flavor. Almond extract is optional but adds a lovely note. This recipe serves eight. It is perfect for breakfast or a snack. You can easily adjust the recipe if you want more or less. Check the full recipe for exact amounts and steps. - Servings: 8 - Prep Time: 15 min - Cook Time: 20 min - Total Time: 35 min - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. - Combine 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt in a large bowl. - Work in 1/2 cup of cold cubed butter into the dry ingredients. - Use your fingers or a pastry cutter. Aim for coarse crumbs. - In a separate bowl, mix 1/2 cup of buttermilk, the zest of 1 lemon, and 1 tablespoon of fresh lemon juice. - If you like, add 1/2 teaspoon of almond extract. - Fold the wet ingredients into the dry mixture. Be gentle, and don't overmix. - Carefully fold in 1 cup of diced peaches. - Transfer the dough onto a floured surface. Shape it into a disc about 1 inch thick. - Cut it into 8 wedges or use a round cutter for individual scones. - Place the scones on your prepared baking sheet. - Brush the tops with a beaten egg and sprinkle with turbinado sugar. - Bake for 15-20 minutes until golden brown. For the full recipe, check the detailed instructions above. Enjoy your baking! To get the best scone texture, keep your ingredients cold. Cold butter and buttermilk help the scones rise. This makes them flaky and light. Next, avoid overmixing. When you combine the wet and dry ingredients, do it gently. Mix just until you see no more flour. Overmixing can make the scones tough. You want a tender bite, not a dense one. You can boost the flavor of your scones in fun ways. Try adding vanilla or a pinch of cinnamon. These flavors work well with peach and lemon. You can also mix in different fruits. Berries like blueberries or raspberries add a nice twist. Each fruit brings its own sweetness. Experiment to find your favorite combinations! Serve your peach lemon scones warm. A side of clotted cream or sweet crème fraîche makes them extra special. These creamy toppings add richness. For a beautiful finish, garnish with fresh peach slices. They add color and a burst of flavor. A simple presentation goes a long way in impressing your guests. For the full recipe, check out the details above! {{image_2}} You can change the fruit in these scones. Berries work well. Try blueberries, raspberries, or blackberries. They add a sweet and tart flavor. You can also use other seasonal fruits. Cherries or plums are great choices. Each fruit brings its own taste. Feel free to mix and match! If you need a gluten-free scone, use gluten-free flour. It is easy to find in stores. Just replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for texture. The scones will still be tender and flaky. They might taste a bit different, but they will be delicious! Adjust the sugar based on your fruit's ripeness. If your peaches are very sweet, use less sugar. This way, the fruit shines through. You can also add a bit more sugar if your fruit is tart. It helps balance the flavors. Always taste your dough before you bake. This can help you find the right sweetness. To store your scones in the fridge, let them cool first. Place them in an airtight container. They stay fresh for up to three days. If you want to keep them longer, consider freezing instead. Refrigerated scones may lose some of their flaky texture. To refresh them, heat in the oven for a few minutes. To freeze your scones, first, let them cool completely. Wrap each scone tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When you're ready to enjoy, thaw in the fridge overnight. Bake them at 350°F (175°C) for about 10 minutes to restore that fresh-baked flavor. To reheat scones without losing texture, use the oven. Preheat it to 350°F (175°C). Place the scones on a baking sheet for about 10 minutes. This method keeps them crisp outside and soft inside. You can also microwave them for 15-20 seconds, but they may get soft. Enjoy your Peach Lemon Scones warm for the best taste! Yes, you can use frozen peaches in your scones. First, thaw the peaches. Pat them dry with a towel to remove excess moisture. This helps keep your dough from getting too wet. Frozen peaches can work well and still taste great. Just chop them into small pieces before adding to the dough. Look for a golden brown color on top of the scones. They should feel firm to the touch but still soft inside. You can also insert a toothpick into the center. If it comes out clean, the scones are done. Keep an eye on them as they bake. The baking time is usually between 15-20 minutes. Scones are usually sweeter and denser than biscuits. They often include fruits, nuts, or spices. Biscuits tend to be flaky and buttery, using more fat. The texture of scones is more cake-like, while biscuits have a lighter, airier feel. Both can be delicious, but they serve different purposes. Yes, you can make the dough ahead of time. Prepare the dough, but don't bake it. Wrap it tightly in plastic wrap and store it in the fridge for up to 24 hours. When ready to bake, cut the dough into shapes and follow the baking instructions. This allows for fresh scones whenever you want! For the full recipe, check the section above. This article provided a clear guide on making peach scones. You learned about the key ingredients, step-by-step instructions, and helpful tips for perfect texture and flavor. We also explored variations, storage methods, and answered common questions. Baking these scones can be simple and rewarding. Remember, using cold ingredients and not overmixing will give you the best results. Enjoy making and sharing these delightful treats!$

Indulge in the delightful taste of Peach Lemon Scones with this easy and delicious recipe! Bursting with fresh peaches and zesty lemon, these scones make the perfect treat for breakfast or a cozy afternoon snack. Follow our simple steps to create golden, fluffy scones that everyone will love. Click through to explore the full recipe and treat yourself to a tasty baking adventure!

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Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup buttermilk

1 cup ripe peaches, diced

Zest of 1 lemon

1 tablespoon fresh lemon juice

1/2 teaspoon almond extract (optional)

1 egg (for egg wash)

Turbinado sugar (for sprinkling on top)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, combine the buttermilk, lemon zest, lemon juice, and almond extract (if using). Stir until just mixed.

Pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined. Be careful not to overmix.

Carefully fold in the diced peaches until evenly distributed.

Transfer the dough onto a floured surface and shape it into a disc about 1 inch thick. Cut the disc into 8 wedges or use a round cutter to make individual scones.

Place the scones on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle turbinado sugar on top for a crunchy finish.

Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top.

Once done, remove them from the oven and let cool on a wire rack for a few minutes before serving.

Prep Time: 15 min | Total Time: 35 min | Servings: 8

- Presentation Tips: Serve warm with a side of clotted cream or sweetened crème fraîche, and garnish with additional peach slices for an elegant touch.