So, it’s full-on holiday season for a lot of people around here. Many parties and so on. We had an fun party this weekend where a lot of sweet friends came over and became even sweeter after being coated in royal icing and candy to decorate gingerbread houses.
I don’t know about you, but I can feel pretty tired the next day, even if I haven’t had much to drink (probably comes from no longer being in my 20s, too). A lazy post-party Sunday can call for a slightly rich breakfast with very little effort. That’s when you should make these scones.
Peaches and Cream Scones
An original recipe by Agent Minty
Makes 12 large scones
- 2 cups + 1 Tbsp (250g) all-purpose flour
- 2 Tbsp white sugar
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (about 130g) drained canned peach segments, roughly chopped
- 1/2 cup almond milk
- 6 Tbsp coconut cream from a can
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- 3 Tbsp (45g) cold Earth Balance or hard margarine
- 3 Tbsp (45g) shortening
- 2 tsp white sugar
- 1 tsp cinnamon powder
- Preheat over to 450F and line a baking sheet with parchment paper.
- Whisk together flour, 2 Tbsp sugar, baking powder, and salt.
- In a separate bowl, combine peaches, milk, coconut cream, and extracts.
- Using a pastry cutter or two knives, cut fat into the dry ingredients until the crumbs are the size of peas.
- Pour wet ingredients in and fold/stir gently until everything is combined. Dough will be quite wet!
- Plop the dough on the cookie sheet approximately 1/3-cup at a time, with 2 inches between each mound. Divide any remaining dough equally between all 12 scones.
- Combine sugar and cinnamon and sprinkle over scones.
- Bake for 11-12 minutes, rotating sheet once.
- Transfer to a wire rack to cool.