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Caramelized Peach and Lavender Scones Recipe

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These caramelized peach and lavender scones offer a delightful twist on a classic breakfast treat. Juicy, caramel-roasted peaches combine with a subtle hint of culinary lavender in a tender, buttery scone base, finished with a sweet peach glaze for an irresistible morning indulgence.

Ingredients

Caramelized Peaches

  • 3 large peaches, sliced
  • 2 tablespoons olive oil
  • 3 tablespoons brown sugar

Scones

  • 3 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon culinary lavender, plus extra for sprinkling
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups cold unsalted butter, cut into pieces
  • 2/3 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lavender extract (optional, for stronger lavender flavor)

Finishing and Glaze

  • 1/4 cup heavy cream
  • 1/4 cup raw sugar
  • 1 to 2 cups powdered sugar

Instructions

  1. Preheat and Caramelize Peaches: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Toss sliced peaches with olive oil and brown sugar until evenly coated. Roast on the prepared sheet for 15 minutes, then stir and return to roast for another 10 minutes until the peaches turn caramelized and golden. Remove from oven and allow them to cool.
  2. Prepare the Dry Ingredients and Butter: In a large mixing bowl, whisk together the flour, sugar, culinary lavender, baking powder, baking soda, and salt. Add the cold butter pieces. Using your fingers, a fork, or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs, a process that should take about 2-3 minutes.
  3. Add Peaches to Flour Mixture: Reserve roughly 1/3 cup of the caramelized peach slices and some juice for the glaze. Toss the remaining peaches with the flour and butter crumbs, mixing gently to distribute the fruit evenly throughout the mixture.
  4. Form the Dough: Make a well in the center of the peach-flour mixture and add buttermilk, vanilla extract, and lavender extract if using. Stir with a large spoon until a sticky dough forms. Flour your hands and the work surface well, then gently knead the dough into two 6-inch circles or one larger circle.
  5. Shape and Prepare for Baking: Cut each dough circle into 6 to 8 wedges. Place the wedges on the parchment-lined baking sheet. Brush each scone with heavy cream and sprinkle with raw sugar for a crunchy, sweet topping.
  6. Bake the Scones: Bake the scones in the preheated oven for 10 to 12 minutes for standard size, or around 15 minutes if you made larger scones, until golden brown and cooked through.
  7. Make the Peach Glaze: Place the reserved peach slices and their syrupy juice in a food processor and blend until smooth. Transfer to a bowl and stir in powdered sugar gradually, 1/4 cup at a time, until the glaze reaches a syrupy consistency. If it becomes too thick, whisk in a teaspoon of milk or water to adjust.
  8. Finish and Serve: Remove the scones from the oven, allow to cool slightly, then drizzle or spread the peach glaze generously over each scone before serving.

Notes

  • Using cold butter is critical for flaky scones.
  • Adjust powdered sugar in glaze incrementally to achieve desired consistency.
  • If culinary lavender isn’t available, dried food-grade lavender will work, but use sparingly to avoid bitterness.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.

Find it online: https://bitezly.com/caramelized-peach-and-lavender-scones-recipe/