I don’t usually like scones. But these I can dig. Juicy to the max. Lucious peach and fragrant lavender? Count me in.
♫ Music Pairing: Peaches and Herb. ♫
Because this is made out of peaches, and… lavender counts as an herb, right? Anyway, shake your groove thang to this track from 1978!
Recipe adapted from How Sweet Eats.
- 3 peaches, sliced
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1/3 cup sugar
- 1/4 cup sugar
- 1 tablespoon culinary lavender, plus extra for sprinkling
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
To finish the scones
- Melted butter (or heavy cream) for brushing the tops, plus sugar for sprinkling
- 1/2 cup powdered sugar for the glaze
- Roast the peaches! Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the peaches with melted butter and sugar. Roast for 15 minutes, then toss and roast for 10 minutes more until slightly browned and all kinds of juicy! Remove the peaches and let them cool.
- Then make the scone dough. In a large bowl, combine flour, sugar, lavender, baking powder, soda and salt. Throw in the butter and mash it around with your fingers until the mixture forms coarse crumbs.
- Add almost all of the roasted peaches, reserving about 1/3 cup and their juices. Toss the peaches with the flour/butter mixture.
- Add in buttermilk and vanilla. Mix with a large spoon until a sticky dough forms.
- Flour up your work surface! Divide the dough in half and pat it into two 6-inch circles on the floured surface or one larger circle. Cut the circles into 6 or 8 wedges, then put them on a baking sheet with parchment paper.
- Brush each with some melted butter, then sprinkle on a bit of sugar. Bake for 10 to 12 minutes.
- To make the glaze, put the remaining peaches and their juice in the food processor. Blend until pureed, then pour it out into a bowl and stir in some powdered sugar, to taste.
- Spoon the glaze over the scones and top with a little more lavender as a garnish.