Stone Fruit Scones

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Do you love stone fruit? I love all sorts of stone fruit such as peaches, apricots, plum and pluots. What better way to use them, but in a scone. I love adding fresh fruit to my scones because they add fresh flavor and nutrition. I personally like my scones more on a cakey side (they are very much muffin like)  so if you enjoy yours a bit drier, add less liquid. These scones are sweet, moist, earthy and have delicious flavor with the almond milk and ginger.

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Want to get your kids involved? Have them pick out what stone fruit they want to use. Your kids can help you measure and pulse the ingredients together in the food processor.

These scones are great the next day when the flavors can have time to develop overnight. Serve these at brunch or for your family. To add an extra fiber boost to these scones, add 2-3 tablespoons of toasted wheat germ to the batter (when whisking the dry ingredients). If you don’t have a scone pan and like them more on the cakey side, you can bake them in a muffin pan. When the muffins are cool, add the icing. 

Carryover Book: Each Peach Pear Plum (review coming soon!)

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Ingredients:
5 Tbsp unsalted butter very cold, diced

1 cup of all purpose flour

1 cup of whole wheat flour

1/2 cup of brown sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp cinnamon

1 ½ cups of peeled and chopped stone fruit (plums, peaches, apricots, etc)

3/4 cup vanilla almond milk (less if you want a more crumbly, drier scone)

1 large egg

1 teaspoon of vanilla extract

1 teaspoon of grated fresh ginger

Icing

1 cup of confectioners’ sugar

2 tablespoons of milk

¼ teaspoon of ground ginger (optional)

1 teaspoon of vanilla extract

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1. Preheat oven to 400 degrees.

2. In a bowl, whisk flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.

3. Add butter and flour mixture to food processor.

4. Pulse until the mixture resembles a course meal.

5. In a separate bowl, whisk almond milk, egg , vanilla and ginger.

6. Add wet ingredients slowly to food processor while pulsing until batter comes together. If you like a more crumby texture add less liquid. If you like a muffin like texture, add all of the wet ingredients.

7. Pat stone fruit with paper towel to make as dry as possible.

8. Slowly fold fruit into batter.

9. If you have a scone pan, add batter to greased and floured scone pan (yields 8 scones). If you don’t have a scone pan, remove batter and knead batter lightly onto a flour surface. Roll out with a rolling pin and cut out scones with a circle cookie cutter.
Bake on greased cookie sheet. If using a scone pan, bake for 20 minutes. If baking on a cookie sheet, bake for 15 minutes or until done.

10. While baking, mix ingredients for icing.

11. Take scones out of the oven, let cool and brush icing on.

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