Caramelized Peach and Lavender Scones.
I grew this lavender!
Oh my gosh. Those little stems. Right there. Mine.
This is so deserving of a bajillion exclamation points.
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
- 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
- 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.
The crust on the bottom!! It’s mine.