This is a super quick recipe that you mix up in minutes and that makes six big scones. The scones are "drop scones," meaning that you won't have to roll them out or make a mess in your kitchen. The scones are moist, light, and have bits of juicy peaches in them. No, you won't need fresh peaches. The kind that come in the can or jar will do just fine and are more consistent in taste, texture, and moisture than fresh peaches. So use the canned version, don't feel guilty, and be happy you can have peach scones throughout the year. The scones also benefit from some sweet spices that highlight the sweetness of the peaches. A dusting of turbinado (raw) sugar on top of the scones before baking isn't necessary, but it does give the scones a nice crunch. You can also use plain white sugar, if that's what you have. The scones are great for breakfast and with tea or coffee, and they make any dinner special. Enjoy!
Peaches and Cream Scones -- Makes 6
1/3 cup of whipping cream
1 large egg
1/3 cup of sugar
1 teaspoon of vanilla
1 1/2 cups of self-rising flour
1/4 teaspoon of cinnamon
1/4 teaspoon of ginger
1/4 teaspoon of allspice
1/2 cup of chopped canned peaches
Turbinado sugar to sprinkle
In a medium bowl, whisk together well the whipping cream, egg, sugar, and vanilla. Stir in the flour and spices until just combined. Gently fold in the canned peaches until distributed throughout the wet dough. Cut small pieces of baking parchment to fit your air fryer basket. Drop two mounds of dough (each about 1/4 cup) on each piece of parchment, spacing the mounds an inch or two apart. With damp fingers, you can shape the dough into roundish disks, if you like (or just leave it as is, for a more rustic look). Sprinkle the top of the dough with a little turbinado sugar. Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the scones at 360 degrees for 12-15 minutes or until a deep golden brown. Remove the scones from the air fryer basket to cool and repeat the cooking process with the remaining dough.
Kommentare