Friday, August 7, 2015

Peaches n' Cream Scones

Well it's been a bit well busy around here lately, but doesn't everyone claim they are busy these days?  I have started reading a book that talks about learning to spend and give your time towards things you are more interested in, rather than just giving and doing because you feel like you should.  I haven't made progress with this yet, but I will keep you posted.  

Let's see...the past few weeks have been...

A trip to Park City, UT for a few days with work...this fall is going to be crazy, but these aspen trees are beautiful. 

5 cakes in one week: 2 cheesecakes, the crazy cake below...

(From bottom to top: chocolate chip cookie, brownie, vanilla cake with vanilla buttercream frosting)

...a cake for Grandpa Joe's 90th Birthday...

(Amy's Grandpa's birthday cake: devil's food with peanut butter frosting)

...and a cake for a 30th birthday. (devil's food with dirt cake filling and chocolate ganache. No worries this recipe will be posted later.)

And then because I couldn't stop baking before heading to Dublin and G these scones, which are seriously so delicious and easy!

Everything just waiting for a bit more cream.

I love the morning light in my mom's kitchen.

In to the oven they go.

Peaches n' Cream Scones: (recipe adapted from Joy the Baker)
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup granulated sugar (plus more for the tops)
1 teaspoon pure vanilla extract
1 1/3 to 1 1/2 cups heavy cream
1 cup coarsely chopped fresh peaches skins left on (plus, 1/2 peach thinly sliced)
1/4 cup white chocolate chips(optional)

1.  Place a rack in the upper third of the oven and preheat oven to 425 degrees F.  Line a baking sheet with a parchment paper and set aside.

2.  In a medium bowl, whisk together flour, baking powder, salt, and sugar.  Set aside.

3.  In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream.  Add the peach chunks and white chocolate chips (if using).  Toss together.  Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.

4.  Dump the dough onto a lightly floured work surface.  Gently gather and knead the dough into a dish and press the disk out into a 3/4″-thickness.

5.  Use a small biscuit cutter to cut small 2 - 2 1/2 inch circles from the dough disk.  Place on the prepared baking sheet 1-inch apart.  Top with a slice of peach, as shown in the picture above and sprinkle each scone generously with sugar.

6.   Bake for 12 to 14 minutes or until golden brown and cooked through.  Remove from the oven and serve warm.  Enjoy!

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