Roasted Peach Scones {small batch baking}

I went on a crazy peach baking blitz last week, and fear I’ve ruined the kids on peaches for the rest of the summer. A real shame since peach season is just getting underway here. I couldn’t help myself, especially since last year we had no peaches thanks to a late spring frost that killed all the blossoms. So, these Roasted Peach Scones, in fact every peach recipe this summer, feel extra special.

I’m not sure why I thought to roast the peaches before adding them to the dough—is it okay to admit that? I just wanted something more than chunks of fresh fruit strewn throughout each scone. The result in roasting them before adding to the mix is a lovely one. Instead of plain old peach bits, the scones are dotted with pockets of peachy jam. Just add butter, and it’s a happy start to any day.

One thing I did do intentionally from the outset was to make this a small batch recipe. While scones do reheat nicely the next day, I generally prefer them fresh baked. A regular sized batch would be too much for us to get through. A recipe that made just four would be perfect.

My first attempt was good, but not great, as a result of using an entire egg, and only scaling back the amount of cream. The answer was just using the yolk, and adding the egg white to the growing stock pile in the freezer. Perhaps some angel food cake is in our future.

You can add some spices to the peaches while they roast, if you like. Ground cinnamon or ginger would be nice, I imagine. Even some fresh chopped herbs in the flour mixture would be lovely—lemon thyme, mint, basil, or even rosemary.

And, oh! Guess what? I made these in the toaster oven, too. I almost forgot to mention that. As with the Cheesy Pesto & Fennel Roasted Potatoes I made earlier in the week, these worked perfectly in the toaster oven, which has become my best friend this summer. Okay, folks, be back soon with a couple more of my favorite new peach recipes. In the meantime, here’s some peach love from years past.

More Peach Recipes from In Jennie’s Kitchen

Easy Peach Jam (just fruit, sugar & lemon!)

Peach Blueberry Tart

Arugula, Peach & Fresh Corn Salad

Peach & Basil Panzanella

Easy Peach Preserves

Peach Blueberry Cobbler Cake

Peach Raspberry Tart

Peach Allspice Muffins

Maple Syrup Poached Peaches

Roasted Peach Scones {small batch baking}

5 from 1 vote

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Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Servings 4

Ingredients

  

• 1 peach peeled, pitted & cut into chunks
• ¼ cup sugar
• 1 cup 150 grams all purpose flour, plus more sprinkling
• 1 teaspoon 5 grams baking powder
• Pinch fine sea salt
• 3 tablespoons 42 grams very cold unsalted butter, cut into 6 pieces
• 1 egg yolk
• 3 tablespoons plus 1 teaspoon 50 ml heavy cream
• Coarse natural cane sugar for finishing (optional)

Instructions

 

• Preheat the oven to 425ºF (220ºC). Line a small rimmed baking pan with parchment paper.
• Add the peaches and 3 tablespoons sugar to the small heatproof pan. Toss to combine. Bake until sticky & fragrant, 8 to 10 minutes.
• Add the flour, remaining sugar, baking powder, and salt to a medium bowl. Whisk to combine. Scatter the butter over the flour mixture, and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces.
• Using a fork, lightly beat the egg yolk and 3 tablespoons of cream together in a small bowl. Pour over the flour-butter mixture. Add the roasted peaches, and use a wooden spoon to stir together until it forms a crumbly looking mixture.
• Knead the dough in the bowl once or twice until it forms a shaggy looking dough.
• Turn the dough out onto a lightly floured counter. Knead it once or twice to give the dough a smoother appearance. Using your fingertips, press the dough out into a 1/2-inch thick rectangle. Cut the dough into 4 triangles.
• Place the scones on the prepared baking sheet, and brush with tops with the remaining teaspoon of cream. Sprinkle a bit of coarse sugar on top, if desired.
• Bake 12 to 14 minutes, until bottoms are deep golden and the tops are golden. Remove from oven and rest tray on a wire rack. Let cool a few minutes before serving.

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