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.”
Made these this morning. Scone dough turned out beautiful and incredibly flavorful. I followed the recipe exactly except for the following substitutions/changes: I used fresh peaches instead of roasting them, and fresh basil in place of the lavender. I had to use a bit more buttermilk (half and half that I added some vinegar to- didn’t have any buttermilk on hand) to bring the dough together, and bumped the temp on the oven up to 425 for the second tray because it was taking so long for the scones to brown at 400. Topped with slivered almonds and sugar. These are delicious and tender- will definitely be adding the recipe to my scone rotation. Thanks for the inspiration!
Peaches are out of season, can I use frozen peaches?
Made these and whoah. Delicious, but that’s a lotta scone! I think I’d recommend baking up half the recipe. I ended up patting out TWO circles (because one would have been too big for my cookie sheet). And they REALLY puff up. These are not little tea scones, they are huge! As for making them, I had no issues with the recipe except for two minor ones: (1) Not much juice from the peaches, and I assume there is supposed to be, because the buttermilk was’t nearly enough to moisten the mix. I had to add more. I’m guessing that if there’d been more juice the 2/3C would have been enough. (2) Having added more buttermilk, I also extended the bake time to first 20 minutes (I knew 15 wouldn’t be enough), then 25 when they still didn’t look done (browned a little on top). But they turned out beautiful. I’ve made a lot of scones from a lot of different recipes, and these came out perfectly. Fluffy, moist, tender. Bravo!
Would frozen peaches work for this? It’s hard to find fresh ones that are actually good, especially during certain seasons.
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My favorite scone recipe by far! Worth the handling those slippery peaches.
I had the same experience as one of the other posters. I had some mango, so substituted mango, and, like the other user who had used the peaches, there was not enought juice. I also added a little more buttermilk to get the dough to form. Also, like the other poster, the time needed was longer than 15 minutes. I made 8 larger scones. With these adjustments, I have to say, they were delicious!
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Does this recipe call for fresh lavender or dried lavender? Looking forward to making this soon.