Caramelized Peach and Lavender Scones.
GUESS WHAT.
I grew this lavender!
!!!!!!!!!
Oh my gosh. Those little stems. Right there. Mine.
This is so deserving of a bajillion exclamation points.
Eeeep.
Am I a real adult now? I’m growing things. I can’t believe that things are actually growing under my supervision. Things aren’t burning up in the sun or dying from forgetfulness. Who am I and how did this happen?
Did I have to have a baby to learn how to garden?
More importantly, just when do I know that my peppers are ready to be picked, because I see an enormous bowl of guacamole side by side with salty margaritas in my future.
Very near future.
I’ll save you my sob story of how I always loathed scones in my younger years (because ew: dry/gritty/not so good mouth feel) until I found THIS recipe.
The most perfectly crusted outside and cakey, sort-of moist insides make for a lovely breakfast, coffee friend or midnight desperation snack. <—- my recent personal fave.
Even though baking isn’t my thang, I could stare at this rounded mound of love speckled with butter chunks all day long.
It’s so… comforting.
These scones are filled with brown sugar caramelized peaches and a hint of culinary lavender (so not to make it taste like you’re eating flowers, ick), then covered in a caramely peach glaze with a few more flecks of lav.
Flecks of lav. Is that the worst phrase ever uttered in the history of this blog? Surely. Though I bet you can find something even better. (worse?)
The fun news: you can make a few super huge scones or a bunch of smaller, cuter scones. Depends on your mood, right?
And don’t you want the biggest cup of coffee right now? Along with the highest faceplant into a scone? Let’s do this.
Caramelized Peach and Lavender Scones
Ingredients
- 3 large peaches sliced
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 3 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon culinary lavender, plus extra for sprinkling
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 teaspoon lavender extract, if you want more lav flavor
- 1/4 cup heavy cream
- 1/4 cup raw sugar
- 1 to 2 cups powdered sugar
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the peaches with the olive oil and brown sugar. Roast for 15 minutes, then toss and roast for 10 minutes more until caramely. Remove the peaches and let them cool.
- In a large bowl, whisk together the flour, sugar, lavender, baking powder, soda and salt. Add the butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse crumbs. I usually take a full 2-3 minutes and do this with my fingers. Add almost all of the peach slices, reserving about 1/3 cup of slices and a little juice. Toss the slices with the flour and butter crumbs.
- Make a well in the center and add in buttermilk, vanilla extract and lavender extract (if using it). Mix with a large spoon until a dough forms and comes together – it will be sticky! Just make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into two 6-inch circles on the floured surface or one larger circle. Cut the circles into 6 or 8 wedges. Brush each with some heavy cream, then sprinkle on a bit of raw sugar. Place the scones on a baking sheet and bake for 10 to 12 minutes – or about 15ish minutes for larger scones. Top with the glaze before serving.
- To make the glaze, add the remaining peaches and syrupy juice to a food processor. Blend until pureed then pour the mixture into a bowl. Stir in the powdered sugar. You want a syrupy glaze, so you might need to add more sugar 1/4 cup at a time to thicken it. If it becomes too thick, whisk in 1 teaspoon of milk or water.
Did you make this recipe?
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I appreciate you so much!
The crust on the bottom!! It’s mine.
62 Comments on “Caramelized Peach and Lavender Scones.”
I am. SO envious of your [newly found] green thumb. I’m struggling to keep basil/mint/thyme alive in my little nyc apartment on a little window sill. – I think Frankie remembers to water them more often than I do… also LAVENDER – I’m dead this might be perfect and I’m hungry for breakfast and now drooling. people are judging. such is lyfe.
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Ahhhh I love scones!! And the fact that you grew lavender makes you a legit adult now … I bet it smells AMAZING!! Yumm!
WOW those look AHHmazing. Making those as soon as I can!! *faceplants into scones*
I think it is so rad that you grew your own lavender! I love gardening myself, but the weather here in Singapore is just not optimal for many types of plants and flowers. The scones look so yummy, if only I could taste them through the screen ;p
Thank you for sharing!
x Min, honeyandgazelle.wordpress.com
Sooo beautiful! Lets have some tea and scones.
I have a great recipe for apricot and fresh ginger scones.
i have pink Lavender growing in my garden.
These are beautiful!! I so need to get on growing my own lavender. So pretty!!
Good job gardening! This glaze looks lucious!
Hey im interested in your tips for gardening atleast beginner tips . Plleeease share them cuz i recently killed my basil and mint :o . Love your blogs esp your breakfast and burger recipes !
Super jealous of that green thumb! I killed my peppers and basil, but of course, the mint is still going strong. Caramelized peaches> regular peaches. YES
What the… how the… who the… AHH!! How does your brain make all these wonderful creations all the time?! So envious! I’m loving every bit of this recipe, and I’ve been on a lavender kick right now. Sometimes, I toss back a lavender martini before bed… puts me right to sleep! Great recipe!
These may be the prettiest scones I have EVER seen!!!! I am making these for my birthday this year. I have Cotswold English culinary lavender just waiting to be used for this recipe!!
I have always felt the same way about scones…dry and yuck…but, recently, I have had some that have started to change my mind!
Your pictures are so beautiful & these scones look to die for! Super excited to make them.
These scones are just so pretty!! I feel like they would be the perfect brunch treat. YUM!
Love! These are so pretty and look fabulous! My garden did great this year too except for the basil. Arg!
Well, first congrats on NOT killing that lavender :) now you can plant a garden :) those little stems are so cute, the color is very beautiful! I was always afraid of dessert that have lavender, I once tried one and it tastes so soapy, but I am willing to try again, these scones look absolutely stunning, gorgeous photos!
Oh that lavender must have your garden smell so lovely!!! Yea for you!!!
Def gonna try the scones!!! :-)
I made your bing cherry dark chocolate scones for a weekend getaway last week and they were not only AMAZING, they were a hit! And I didn’t even make the cherry glaze because I didn’t know if it would travel well, so we just ate them warm with a bit of butter. NOM. I squirreled three away in my freezer for future consumption. AKA: This weekend.
Um, yes. Just YESSSSSS.
Grew your own?!! You have little lavender babies on these scones! Totally *that much* more special!!
These look AMAZING.
Those butter chunks. Oh. My. GOSH. <3
Eeeee sweet little buds!! I totally tried to grow lavender a few months ago! And it totally never even came out of the seeds. I’m pretty sure it decided to skip the middle man of me killing it swiftly and violently with my heavy handed watering habits and just died right there in it’s tiny home. I digress. (BUT I still have basil and mint that hasn’t died! At least something likes my watering skills!) Now I want like 50 of those peaches. <3
Hi there! I have an unrelated question… I just moved to Pittsburgh, and I would love to know where you grocery shop! There are some baking ingredients that I needed recently (I used to find them no problem at Harris Teeter), but Giant Eagle isn’t quite cutting it. Any suggestions? Thanks!
I made these this afternoon and they were fantastic. Wonderful texture and flavor. I substituted nectarines for peaches because that’s what I had on hand, and next time I would use either. So amazing – thank you for all of your fantastic recipes. I make so many and my boyfriend and friends love them!
Oh! I forgot! I have some tips:
I made these with the same technique that I use for biscuits, pie crusts, or other baked goods that require nice pats of butter in the crumb. I use the food processor to mix the dry ingredients, and then put the (cold!) butter into that (you can use large chunks or smaller pieces if you prefer), and then just pulse until I have the crumb. It reduces handling and melting of the butter, is waaaay faster, and reduces clean-up as well. I also then add the wet ingredients to the dry + butter in the food processor and pulse (usually about 3-5 seconds or so) until the wet and dry are just combined. Then you can dump the whole mess onto the counter, divide and shape it as usual.
You’re relying on the butter being in unmelted bits to create the flaky texture when it’s heated in the oven. The colder the butter the better! In fact, the colder all your ingredients (buttermilk, flour) the better. I stuck the butter-flour mixture with the whole food processor into the freezer while I waited for the nectarines (peaches) to finish in the oven.
Thank you again!
I LOOOVE scones in any variety, and this looks and sounds like heaven! Beautiful! And something out of the ordinary – I have to get my hands on some lavender….
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this is awesome, a new way to use my also home grown lavender – oh and well, its not because we are getting old it is because of magic that everything starts to grow now :-D
Ohmigod, the chunks of butter in the dough… gorgeous.
I want to grow lavendar! LOT’S of it! I have a big back yard and I can just see it looking all purpley with a sea of lavendar of all kinds! Well, I haven’t realized my dream, yet, but I”m not giving up. I tho’t surely I would get the spot ready and plant some this year, but then the mosquitos hit. They have been terrible here where I live in mid-Michigan and I have an extreme allergic reaction to them, so I’ve been side-lined, I’m afraid, for this year. We’ll see. I might have to grow starts in the basement under lights for next year. ”
Anyway, those scones look SO delicious! If I can’t plant lavendar right now, I know I can eat scones made with it! I’m gonna try them. Thanks for the recipe!
I am going to make these scones for company next week.
They sound too good to be true.
If I have a family member who does not like peaches (I know),
do you think any other fruit would work with this recipe? Any in
particular?
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Oh, I wish we still had our lavender plant! Used it in some baking last year, and it was always awesome. These scones sound fabulous :)
Did you use fresh lavender or dried?
So I really love the idea of this recipe however I’m vegan and also allergic to diary and I was wondering if it was possible to exclude the buttermilk & heavy cream or should I try to find a substitute?
you can’t exclude – you definitely need the liquid. but try canned coconut milk! it should work. :)
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Jessica, these scones are a-maze-ing!!! I made them and couldn’t stop eating them!!! I plan to make another batch while the peaches are perfectly ripe but I’m wondering if I can freeze the dough and bake later? Any tips for freezing before they’re baked? Thanks!!
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Hi! I’m planning on making these, but I don’t have lavender (every plant dies under my care), one day hopefully. Do you think I can add almond extract for a little something and if so how much would you recommend?
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Hi…the scones look wonderful. We were just in Hawaii and I bought culinary lavender at the Ali’i Kula Lavender farm in Maui. I have been using it in a few things and looking for more recipes! Yeah, found you! Would you mind if I share it
on my blog? I will give you credit and a link to your blog? Thanks…Penelope
Oh man oh man. I just made these for my coworkers.. they are gonna fliiiiip! They’re even gorgeous before you glaze em. Perfect here-comes-summer treat!
I am obsessed with scones and I’ve made all different kinds and I must say that these are my all-time FAVORITE. I used whole wheat pastry flour instead of all purpose, subbed half of the butter for super cold coconut oil, and used raw honey instead of raw sugar in the glaze. It was awesome :D These scones are life-changing lol
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