A recipe to capture the hearts and mouths of scone enthusiasts everywhere. Once the word gets out about this delicious recipe, I am certain that gastronauts will travel from far and wide to gobble up these scones. Real talk: This recipe is best when completed in stages as it can be quite time consuming…..B-U-T it is also unforgettable and AMAZING. It is one of those recipes that you just can’t get out of your mind once you’ve tasted it. The words that best describe its flavors are fresh, soft and nutty.
Since I don’t typically have large blocks of time to cook, I opted to prepare the brown butter and the lavender peach curd the day before I anticipated making the scones. To be even more prepared, the curd can be made weeks ahead of time and refrigerated. It is amazing to slather on toast, eat with a spoon, dip biscotti into, devour with a really big spoon. 😉
And what better way to accompany a lovely scone than to pair it with tea. My friends at Lipton are back at it again, offering another great give-away to share with all of you. Curious? One lucky winner will win the Lipton K-Cups “Fresh Spin: Prize Pack which includes (1) Kuerig Platinum Brewing System, (1) Pack Lipton K-Cups Soothe Tea (green tea), (2) 1 Pack Lipton K-Cups Indulge Tea (black tea), and (1) Pack Lipton K-Cups Refresh Tea (sweet ice tea). Here’s the rub, provide me with a comment, quote or note about your thoughts on tea and you will be entered for a chance to win this package valued at $215/USD.
Honey Roasted Peach & Blueberry Brown Butter Scone
2 cubes unsalted butter
1 cup yellow peaches, chopped
1/2 cup blueberries
1/4 cup whole milk
1/4 cup heavy whipping cream
1 tsp vanilla extract
1/2 cup Greek yogurt
2 tsps baking powder
1/2 tsp baking soda
1 cup white flour
1 cup wheat flour
1/2 cup sugar, additional for sprinkling
1/2 tsp salt
Note: To make this recipe gluten free, replace white and wheat flour with 9 oz of almond flour.
To brown butter, place 2 cubes into a large saucepan, over medium heat, melt butter. Watch butter carefully to ensure that it turns a delicate brown and does not burn. Once it reaches this light brown color, immediately remove butter from the heat. Allow to cool and then place in a shallow container, covered and refrigerate until cold and firm.
Preheat oven to 400 F and line a baking sheet with parchment paper.
In a small bowl combine milk, whipping cream, vanilla and yogurt. In a larger bowl whisk together baking powder, baking soda, flour, sugar, and salt. Cut the butter into small pieces and drop into dry ingredients. Using fingers, coat the pieces of butter with flour. Crumble the butter into the flour until the consistency resembles peas. Pour the contents of the wet ingredients bowl over the dry ingredients. Mix to combine with a fork, being careful not to over mix. Kneed the dough a few times until it holds together.
Dust a work surface with flour. Divide the dough into three sections. Take one third of the dough and pat it into a rectangle that can be folded approximately three times. Divide peaches and blueberries into three parts, one portion to be used on each scone. Divide your first fruit portion into two parts, to be used when layering the fruit into the scone. On one third of the dough gently press peaches and then place blueberries; leaving a small 1/8-inch boarder on the end and sides of the dough. Taking the longer end of the dough, fold it over the fruit mixture and press it gently into the fruit. Repeat the process on the next layer using up the remaining filling from the first portion of fruit. Fold it over again and cut it into half or thirds if smaller scones are desired. Using a pastry brush dipped in milk, coat each scone and sprinkle with sugar.
Bake for 15 minutes until top is golden brown. Allow to cool for 10 minutes. Slather with peach lavender curd and devour it!
Making Brown Butter…
Lavender Peach Curd
1 TBS lavender, dried and ground into powder
3 large yellow peaches, peeled and diced
1 TBS lemon juice
5 egg yolks
2/3 cup sugar
1/8 tsp salt
1-1/2 tsps vanilla extract
6 TBS unsalted butter, cut into slices (if made a day before, remove from refrigerator 15 minutes prior to slicing)
Note: A double boiler (or heat proof bowl that fits snugly into a sauce pan) is needed.
Puree peaches in a food processor. Whisk yolks and sugar in a heat proof bowl until well combined. Stir in peach puree, lemon juice, lavender, salt and vanilla. Using a double boiler or alternative bowl, over high heat, cook the puree stirring constantly. Mixture is ready when it coats the back of a spoon or reaches 170 F (approximately 10-15 minutes).
Remove from heat and allow to cool for only 10 minutes. Strain curd through a mesh strainer into a clean bowl. Using a spatula, or the back of a spoon, carefully stir as to not to push the larger elements through the strainer. Begin to whisk in the butter slowly, while curd is hot, until fully incorporated.
Store in a jar in the refrigerator.
Don’t forget to leave me your TEA THOUGHTS for a chance to win!