Peach and Strawberry scones

We’ve been having some rainy weather here, so when it was nice and sunny this morning I decided to do some baking. I’ve had this recipe bookmarked for a while so I thought it would be the perfect time to try it out. As usual I didn’t quite have the right ingredients so I improvised a bit.

Preheat the oven to 200°C. Mix together all the dry ingredients (flours, sugar, baking powder and baking soda) until they’re thoroughly combined. Cut the butter into chunks and rub it into the dry ingredients until they are combined and look crumbly.

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In a separate bowl whisk together the egg, vanilla essence, and buttermilk. I didn’t have any buttermilk so I mixed up some of my own. Just mix 1-2 tablespoons of white vinegar for every cup of milk. So for 2/3 of a cup of milk I mixed in 1 tablespoon of vinegar before adding it to the mixture. Once the wet ingredients are fully mixed together, add them into the bowl with the dry ingredients and stir until it turns into a dough.

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If you’ve got fresh peaches and strawberries use those, but if like me you don’t have access use canned or frozen fruit. I used tinned peaches (drained and chopped), and some of my strawberry and chia jam (because I used up the last of the frozen strawberries making it). Unfortunately this makes the dough too wet so you will have to adjust the flour depending on how much more moisture the fruit introduced. I had to add about a cup of extra flour. When the mixture has returned to the consistency of wet dough turn it onto a lined baking tray so that it is about 5cm thick.

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Pop it in the oven for about 25-30 minutes or until the outside of the scones are crispy and slightly browned. Serve with butter and jam, or just eat them by themselves.

Ingredients

  • 1 1/4 cups of white flour
  • 1 1/4 cups of wholegrain flour
  • 1 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/3 cup of raw sugar
  • 125g of cold butter
  • 2/3 of a cup of buttermilk (if you don’t have buttermilk mix 1 tbsp of white vinegar with 2/3 of a cup of milk)
  • 1 large egg
  • 1/2 tbsp of vanilla essence
  • 3/4 of a cup of tinned peaches
  • 2 tbsp of strawberry jam

Method

  1. Preheat the oven to 200°C.
  2. Mix together all the dry ingredients (flours, sugar, baking powder and baking soda) until they’re thoroughly combined.
  3. Cut the butter into chunks and rub it into the dry ingredients until they are combined and look crumbly.
  4. In a separate bowl whisk together the egg, vanilla essence, and buttermilk.
  5. Once the wet ingredients are fully mixed together, add them into the bowl with the dry ingredients and stir until it turns into a dough.
  6. Mix in the fruit. Unfortunately this makes the dough too wet so you will have to adjust the flour depending on how much more moisture the fruit introduced. I had to add about a cup of extra flour.
  7. When the mixture has returned to the consistency of wet dough turn it onto a lined baking tray so that it is about 5cm thick.
  8. Pop it in the oven for about 25-30 minutes or until the outside of the scones are crispy and slightly browned. Serve with butter and jam, or just eat them by themselves.
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