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Peach Jam Scones

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Ingredients

Adjust Servings:
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)

Nutritional information

866.8
Calories
324 g
Calories From Fat
36 g
Total Fat
22.3 g
Saturated Fat
93.3 mg
Cholesterol
678.8 mg
Sodium
125.8 g
Carbs
3.6 g
Dietary Fiber
48.1 g
Sugars
12.2 g
Protein
296g
Serving Size

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Peach Jam Scones

Features:
    Cuisine:

    We enjoyed these scones for breakfast this morning with a cup of tea. used frozen peaches (thawed) but used a peach jam from a local peach orchard. I did cut the recipe in half in order to fit the dough ingredients in my standard-sized food processor. I had no trouble with the dough coming together. used a tri-fold on the dough rather than just folding in half and then baked a few minutes longer to ensure the centers were cooked through (covering with foil when they became golden brown). I got 8 "normal" sized scones even though I made only half the recipe. I do think next time I may chop the peach segments into smaller bit-sized pieces. Very tasty. Thanks for sharing the recipe!

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Peach Jam Scones, 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!, We enjoyed these scones for breakfast this morning with a cup of tea used frozen peaches (thawed) but used a peach jam from a local peach orchard I did cut the recipe in half in order to fit the dough ingredients in my standard-sized food processor I had no trouble with the dough coming together used a tri-fold on the dough rather than just folding in half and then baked a few minutes longer to ensure the centers were cooked through (covering with foil when they became golden brown) I got 8 normal sized scones even though I made only half the recipe I do think next time I may chop the peach segments into smaller bit-sized pieces Very tasty Thanks for sharing the recipe!, Simply fabulous! I made these with a dear friend in Gig Harbor, Washington and we ate them with delicious northwest coffee while gazing at Mt Rainier looming in the morning sun! Does it get any better?


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    Steps

    1
    Done

    Preheat Oven to 425f.

    2
    Done

    in Lg Food Processor Bowl Fitted With Metal Blade, Process Flour, 1 Cup of the Sugar, Baking Powder, and Salt For 30 Seconds.

    3
    Done

    Cut Butter Into 1/2" Cubes and Add to Flour Mixture, Pulsing Blender Until Mixture Is Crumbly.

    4
    Done

    With Processor Running, Slowly Add 1-1/2 Cups of Buttermilk Through Top Tube; Turn Off as Soon as Buttermilk Is Added.

    5
    Done

    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.

    6
    Done

    on a Lightly Floured Surface, Pat Dough Into 1/4" Thick Rectangle (approx 12"x10").

    7
    Done

    Spread a Thin Layer of Jam Lengthwise Over Half the Dough.

    8
    Done

    Arrange Peach Slices in a Single Layer Over the Jam.

    9
    Done

    Fold Plain Dough Over the Peaches to Make a 12"x5" Rectangle (like Closing a Book).

    10
    Done

    Cut Dough Into 8 Triangles and Sprinkle With Remaining 1/4 C Sugar.

    11
    Done

    Bake on Ungreased Cookie Sheet For 10-15 Min, Until Light Golden Brown.

    12
    Done

    Makes 8 Large Scones.

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    Luke Johnson

    Spice savant blending flavors and seasonings into perfectly balanced dishes.

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