Best Peach Jam Scones Recipes

PEACH SCONES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
• Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
• In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.
• Add to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.
• Stir in the diced fresh peaches. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.
• Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round.
• Cut into 8 wedges then transfer to a parchment lined baking sheet.
• Bake in preheated oven until golden, about 16 - 18 minutes.
• Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

PEACH JAM

Steps:

• Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

PEACH JAM SCONES

Steps:

• Preheat oven to 425F.
• In lg food processor bowl fitted with metal blade, process flour, 1 cup of the sugar, baking powder, and salt for 30 seconds.
• Cut butter into 1/2" cubes and add to flour mixture, pulsing blender until mixture is crumbly.
• With processor running, slowly add 1-1/2 cups of buttermilk through top tube; turn off as soon as buttermilk is added.
• 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.
• On a lightly floured surface, pat dough into 1/4" thick rectangle (approx 12"x10").
• Spread a thin layer of jam lengthwise over half the dough.
• Arrange peach slices in a single layer over the jam.
• Fold plain dough over the peaches to make a 12"x5" rectangle (like closing a book).
• Cut dough into 8 triangles and sprinkle with remaining 1/4 c sugar.
• Bake on ungreased cookie sheet for 10-15 min, until light golden brown.
• Makes 8 large scones.