With Saturday plans a little thwarted by the weather, thunderstorms moving through, anyone who knows me, knows that baking always lifts my spirits! It is peach season, some ripe peaches on my dining room table, a plan is starting to form.
A little online searching for inspiration and it lands on my screen. Peach. Scones. How can I stick to the Distillery Way theme? Well, bourbon and peaches go together like peas and carrots. Sorry Forrest, actually better!
Some inspiration from Bake-Eat-Repeat, similar to my favorite blueberry lemon scones recipe from Sally’s Baking Addiction. Voila, my morning bit of happiness! The scones turned out flaky, buttery, and of course peachy. The bourbon vanilla glaze elevated the scones to the next level.
Ingredients
Butter: No substitute, keep it cold and grate it right into your bowl. Scones are like pastry, you do not cream the butter into the recipe but cut it in so that the little pockets of butter explode in the oven and make super flaky scones.
Eggs: Large eggs, keep them cold
Whipping cream: You can substitute half and half, or mix them together. Whole milk will work too but they will not be as rich. I have even used some Greek yogurt halved with cream to increase the nutritional value, I usually increase the amount a bit too, as the yogurt is not as ’liquidy.’
Vanilla: Always use real vanilla, not imitation.
Flour: All purpose is best.
Brown sugar: Make sure you pack it! Brown sugar is the best combination for the peaches and bourbon.
Baking powder: Leavens the scones – make sure it is not out of date!
Salt: Brings out the flavors in all baking
Peaches: The star of the scone. Use ripe, in-season peaches. Peel them for this recipe, as the texture of the skin is not complimentary to scones. Chop into small chunks. You could use frozen but do not thaw before mixing.
Maple syrup: This is optional. I added just a bit, as an additional sweetener, as this batch of peaches were not super sweet. Not enough is added to really taste. Although, you could increase the amount if desired and add some Maple to the glaze. Only pure Maple Syrup – what can I say, I am Canadian!
Bourbon: Any favorite bourbon works here. If you have some kiddos eating the scones, you could half with some Maple syrup.
Icing sugar: Also called powdered sugar. Used to make the glaze. The glaze will melt on the scones if you do not wait a few minutes until they cool!
Scone Baking Tips
- Always chill your dough before cooking. I complete making and forming my scones before preheating the oven. I chill in the freezer for about 20 minutes or 30 in the fridge. You can make them the night before, store wrapped in the fridge, and bake them in the morning. If you cook them while warm, they will spread.
- Make sure you do not cream the dough like you would for a cookie. Little chunks of butter need to explode in the oven to help make the scones flaky.
- Cook at a high temperature. This helps the scones crisp up quicker and not spread out so much. They keep their shape this way.
- This recipe makes 8 large scones. You can easily form the dough into a long flattened rectangle about 1 ¼ inches high and make several cuts on the diagonal, forming triangles. Try to make them the same size to cook evenly. Some people prefer squares, any shape will do! You will need to adjust the cooking time.
- Scones are done when bottoms and sides are crispy and when tapped seem firm. If not done, you will see the scones look doughy in the cracks.
- Wait until scones have cooled before you drizzle a glaze, or the glaze will just melt into the scone. Still tasty, but the drizzle looks pretty.
- You can mix up flavorings as you choose. Peaches go nicely with cinnamon, cardamom, almonds, etc. You can add flavor to the mixture or glaze as you prefer.
Before baking, brush with milk or cream and sprinkle coarse sugar on top. This gives an extra little crunch. The liquid helps the sugar to stick. I have also been known to sprinkle sliced almonds on top if I have used almond-flavored extract in the recipe.
How to Make Vanilla Peach Scones with Bourbon Glaze
Ingredients
Directions
Peel and then chop the peaches into small chunks
Mix the following ingredients in a large bowl:
- flour
- baking soda
- salt
- sugar
Mix the following ingredients in a 2 cup measuring cup or bowl:
- eggs
- whipping cream
- vanilla
- maple syrup (optional)
Grate cold butter directly into bowl with dry ingredients or on parchment paper and add to bowl
Lightly toss with flour mix but do not cream into flour. Cut butter into flour mixture with a pastry blender or two knives. It is very quick if butter is grated. If you do not grate the butter you can cut it into small chunks and blend.
Fold in the wet mixture but do not cream the dough. You want little pockets of butter to remain that will burst in the oven and lighten the scone!
Add the peaches and stir to incorporate once almost all the flour is absorbed
Form the dough into a disk about 8 inches wide on a pastry mat or a clean counter. Cut into 8 even pieces with a sharp knife or pastry cutter.
Transfer to a parchment covered pan you can fit in your freezer or fridge. I have small baking sheets. You can leave in a circle or spread out. I usually spread out to increase chilling. Twenty minutes in the freezer or 30 in the fridge.
Preheat oven to 425 degrees
Brush with cream or milk and sprinkle with course sugar
Bake for 22-25 minutes. Time will vary based on how chilled the scones are. They are ready when browned on all sides and bottom and when they look cooked in the cracks.
Make the glaze while the scones are cooking. Whisk together:
- bourbon
- icing sugar
- vanilla
Add the cream or milk as needed to make desired consistency. You should be able to drizzle with a spoon on the scones. You want it to be thick enough to hold its shape once drizzled.
Cool for at least 5 minutes on the pan and then transfer to a wire rack. Place the parchment underneath to catch dripping from the glaze.
Drizzle with the glaze once cooled to almost room temperature
Serving Suggestion
Best eaten warm, but will keep for 3 days in an airtight container. They can be frozen.
Reheat for 20 seconds in the microwave the next day before eating.
Enjoy!
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