Nothing says summer more than peaches. They are still ripening during August, so it is the best time to buy them. These juicy, sweet treats are so delicious this time of the year. And the smell of them is mouth-watering. You know if a peach is perfectly ripe by first picking it up and smelling it. The peach should have a fruity, sweet smell. Then give it a little squeeze. It should not be too hard and just soft enough to give a little with your fingers.
There are many varieties of peaches, but they do not specify that in most grocery stores. Most stores label them as white or yellow peaches. The white ones have low-acidity sweetness, while the yellow ones have a tart sweetness to them. In most supermarkets, the peaches are picked early, before the sugars begin to develop. This is so they are able to withstand long-distance shipping. Farmer’s market peaches are locally grown, so they will taste sweeter and will be juicier than a store bought peach. When they are at the perfect peak of ripeness, they will have an exhilarating smell and an even more mind-blowing taste.
The lesson for all you peach-lovers? Make that trip to your local farmer’s market to purchase your peaches. They will be more flavorful, luscious and sweeter than the store bought ones. And they will most likely be cheaper as well.
When peaches are cooked, they will warm and soften in your oven and their juice will congeal into a rich sweet syrup that will turn anything you make with them amazing. This is one recipe that does just that. I found the recipe on a King Arthur flour post from the internet. You can always find great recipes on the back labels of products. I modified this recipe to better fit my taste. I used two cups of peaches, and 1 teaspoon of almond extract. You wouldn’t think that such subtle changes would make a difference, but it did. The more peaches you use, the happier the recipe will taste. I should not have used their advice to make them round. I think they would have looked better in the traditional scone shape.
Whatever shape you chose, these scones will be perfect. The cooked peaches made these treats sweet and perfect for a summer treat. The almond extract gave them a savory flavor that added dimension and deliciousness. Placing the sugar on top furthered that extra bit of goodness in every bite. Don’t wait until it’s is too late to make these scones!
What are some of your favorite recipes found on the back of your grocery item? Please share them with me!
This recipe is loosely adapted from King Arthur Flour. it will make about 12 scones that will exhilarate and impress just about anybody!
Ingredients for Peach Scones
2 cups all-purpose flour
1/2 tsp. salt
1/4 to 3/4 ground nutmeg
1 tbsp. baking powder
6 tbsp. cold butter, cut into pieces
2 large eggs
1/3 cup full-fat or low-fat vanilla yogurt or sour cream
1 tsp. almond extract
2 cups fresh peaches, peeled and diced
Sugar, optional for sprinkling on top
Preheat oven to 375F.
Lightly grease a baking sheet, or line it with parchment paper.
In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking soda.
Work in the butter, using your fingers, a fork or pastry blender.
In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract.
Stir the wet ingredients into the dry ingredients.
Add the peaches, stirring just until everything is combined.
This is a wet, sticky dough.
Drop the dough by the 1/4-cupful onto the prepared pan; a muffin scoop works well here.
Sprinkle the scones with coarse sugar, if desired.
Bake the scones for 20 to 30 minutes, until they’re light golden brown.
Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to continue cooling.
Serve warm, or at room temperature.
Store at room temperature, well-wrapped, for several days; freeze for longer storage.
It’s that simple!
