Indulge in the delightful flavors of peach and ginger with these scrumptious scones. Perfect for breakfast or an afternoon treat, these scones combine the sweetness of fresh peaches with the warm, spicy notes of ginger.
When preparing this recipe, you might need to pick up a few items from the supermarket. Fresh peaches and ginger are essential for the unique flavor of these scones. Make sure to get unsalted butter and heavy cream as well, as they contribute to the rich texture of the scones.
Ingredients for Peach Ginger Scones Recipe
All-purpose flour: The base of the scone dough, providing structure and texture.
Sugar: Adds sweetness to the scones.
Baking powder: A leavening agent that helps the scones rise.
Salt: Enhances the flavors of the other ingredients.
Unsalted butter: Adds richness and helps create a flaky texture.
Peaches: Fresh, peeled, and diced for a burst of fruity flavor.
Ginger: Freshly grated to add a warm, spicy note.
Heavy cream: Provides moisture and richness to the dough.
Vanilla extract: Adds a subtle, sweet aroma and flavor.
Egg: Used for the egg wash to give the scones a golden brown finish.
Technique Tip for This Recipe
When incorporating cold butter into the dry ingredients, use a pastry cutter or your fingertips to ensure the butter remains in small, pea-sized pieces. This technique creates pockets of steam during baking, resulting in a flaky and tender scone.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones slightly denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the scones, but reduce the amount of heavy cream slightly to balance the extra liquid.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.
unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same amount and will add a subtle coconut flavor, but make sure it is cold and solid.
fresh peaches - Substitute with frozen peaches: Thaw and drain frozen peaches before using to avoid excess moisture in the dough.
grated fresh ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for every tablespoon of fresh ginger to maintain the ginger flavor.
heavy cream - Substitute with full-fat coconut milk: Full-fat coconut milk provides a similar richness and moisture, with a hint of coconut flavor.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the peaches and ginger.
egg - Substitute with milk: Use milk for the egg wash to achieve a similar golden-brown finish on the scones.
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How to Store or Freeze Your Scones
Allow the peach ginger scones to cool completely on a wire rack before storing. This ensures they don't become soggy from trapped steam.
For short-term storage, place the scones in an airtight container. Line the container with a paper towel to absorb any excess moisture and maintain their delightful texture.
If you plan to enjoy the scones within 2-3 days, keep the container at room temperature. Ensure it is away from direct sunlight and heat sources to preserve their freshness.
For longer storage, consider freezing the scones. First, arrange the cooled scones on a baking sheet in a single layer, ensuring they don't touch each other. Place the baking sheet in the freezer for about 1-2 hours, or until the scones are firm.
Once the scones are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
When you're ready to enjoy the frozen scones, preheat your oven to 350°F (175°C). Place the frozen scones on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until they are warmed through and slightly crisp on the outside.
Alternatively, you can thaw the scones at room temperature for about 1-2 hours before reheating them in the oven. This method helps retain their original texture and flavor.
If you prefer a quicker option, you can microwave the thawed scones for 20-30 seconds. However, be cautious as microwaving may slightly alter their texture.
To add an extra touch of freshness, consider brushing the reheated scones with a bit of melted butter or a light glaze made from powdered sugar and milk before serving.
Enjoy your peach ginger scones with a cup of tea or coffee, savoring the delightful combination of peaches and ginger in every bite.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the peach ginger scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the scones' crispy exterior and soft, flaky interior.
Microwave Method: Place a peach ginger scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check the scone and continue to heat in 10-second intervals until it reaches your desired warmth. This method is quick but may slightly alter the texture.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the peach ginger scones directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, or until they are warmed through. This method is great for achieving a crisp exterior similar to the original bake.
Stovetop Method: Heat a non-stick skillet over low heat. Place the peach ginger scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can help maintain the scones' texture without drying them out.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the peach ginger scones in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook. This method is quick and helps retain the scones' crispiness.
Best Tools for This Recipe
Oven: Preheat to 400°F (200°C) to bake the scones until they are golden brown.
Baking sheet: Line with parchment paper to prevent the scones from sticking and ensure even baking.
Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.
Large mixing bowl: Combine the dry ingredients like flour, sugar, baking powder, and salt.
Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.
Small bowl: Whisk together the heavy cream and vanilla extract.
Whisk: Mix the heavy cream and vanilla extract thoroughly.
Knife: Dice the fresh peaches and cut the dough into wedges.
Cutting board: Provide a surface for peeling and dicing the peaches.
Grater: Grate the fresh ginger to add to the dough.
Floured surface: Knead the dough gently and pat it into a circle.
Pastry brush: Brush the tops of the scones with beaten egg for a golden finish.
Wire rack: Cool the scones after baking to prevent them from becoming soggy.
How to Save Time on This Recipe
Prepare ingredients ahead: Measure and prepare all ingredients like flour, sugar, and butter in advance to streamline the process.
Use a food processor: Quickly cut in the butter using a food processor instead of a pastry cutter to save time.
Pre-chill the butter: Keep the butter in the freezer for 10 minutes before using to make it easier to cut into small pieces.
Pre-mix wet ingredients: Whisk together the heavy cream and vanilla extract ahead of time to speed up the mixing process.
Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and quicker transfer of scones to the cooling rack.
Peach Ginger Scones
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cut into small pieces
- 1 cup fresh peaches peeled and diced
- 1 tablespoon grated fresh ginger
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg beaten, for egg wash
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Gently fold in the peaches and ginger.
- In a small bowl, whisk together heavy cream and vanilla extract. Pour into the dry ingredients and mix until just combined.
- Turn the dough out onto a floured surface and gently knead a few times. Pat into a circle about 1-inch thick. Cut into 8 wedges and place on the prepared baking sheet.
- Brush the tops with beaten egg. Bake for 18-20 minutes, or until golden brown.
- Cool on a wire rack before serving.
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