Glazed Peach Scones #FarmersMarketWeek

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert, and more.

 

Day 3 for me and my last day for Farmers Market Week. The event continues through Friday, so be sure to check in on the hashtag, #FarmersMarketWeek to see the rest of the offerings. I am making a savory-sweet scone for you, Glazed Peach Scones. I added pumpkin to the mix to tone down the "sweet" and it made a delicious and surprising combination. The pumpkin made the dough darker (I used an all-natural pumpkin without any preservatives) but that doesn't impact the taste!

Because of the fresh peaches, these scones need to be stored in the refrigerator. I recommend that you bring them out of the refrig about ten minutes before serving to take the chill off.  I like my scones at room temperature. The recipe is below, but first, take a look at all the delicious recipes for Farmers Week today!

Here’s more Farmer’s Market Week Recipes

Breakfast Recipes

• Glazed Peach Scones by Our Good Life
• Peach Pancakes by Life Love and Good Food

Starters and Sauce Recipes

• Air Fried Zucchini Fries by West Via Midwest
• Bacon Wrapped Pickles by Take Two Tapas
• Chilled Cucumber Melon Soup by Cookaholic Wife
• Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
• Raspberry Lemonade Limoncello Cocktail by Books n' Cooks
• Strawberry Pesto Brie Bites by Kate's Recipe Box
• Watermelon Rind Pickles by Palatable Pastime
• Zucchini Nachos by Magical Ingredients

Side Dishes Recipes

• Air Fryer Brussel Sprouts by Devour Dinner
• Diner-Style Breakfast Potatoes and Onions by Family Around the Table
• Honeyed Carrots with Citrus Basil Gremolata by Jolene's Recipe Journal
• Southwestern Potato Salad by The Freshman Cook
• Twice Baked Potatoes by Hostess At Heart
• Zucchini Corn Fritter by The Fresh Cooky

Main Dish Recipes

• Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
• Philly Style Pepper Steak by A Kitchen Hoor's Adventures
• Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
• Steak and Bell Pepper Salad by The Redhead Baker

Dessert Recipes

• Apple Squash Quick Bread by Hezzi-D's Books and Cooks
• Corn Ice Cream by House of Nash Eats
• Homemade Peach Ice cream by SueBee Homemaker
• Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms

Yield

6

Author

Terri Steffes

Prep time

10 Min

Cook time

15 Min

inactive time

2 Min

Total time

27 Min

Glazed Peach Scones

The pumpkin in these scones cuts the sweetness, making them almost savory.

Ingredients

• 1 ¾ cups flour
• ⅓ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 4 tablespoons frozen salted butter
• ½ cup pure pumpkin
• 2 tablespoons peach syrup from the can (save the peaches)
• 1/2 cup of finely chopped peaches
• 1 extra-large egg
• ½ teaspoon vanilla extract
• 1 cup confectioners sugar (sifted)
• 3 tablespoons  peach syrup from the can

Instructions

1. Preheat your oven to 400 degrees F and spray a baking sheet with cooking spray. You can opt to cover the bottom with parchment paper instead.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Grate the butter over the batter bowl and use a pastry cutter to cut the butter in evenly, until the mixture resembles coarse meal.
4. In a small mixing bowl, whisk together the pumpkin, two tablespoons peach syrup, egg and vanilla. Add the pumpkin mixture to your flour mixture and fold it in, just until incorporated. Bring the mixture to a ball, using your hands if it is easier.
5. Place the dough onto the center of your lined baking sheet. Pat the dough into an 8-inch circle in an even thickness. Use a bench scraper or straight-edged knife to score (make lines but do not cut through) the dough into six wedges.
6. Bake the dough for 15 minutes, or until it's golden. Check for doneness.
7. While your scones are baking, make the glaze. Add the sifted powdered sugar into the bowl plus three tablespoons  of peach syrup and whisk to combine.
8. When your scones are done baking, cool the circle of scones for two minutes, then brush on the glaze with a pastry brush. Do this a couple of times, waiting a minute or two between coats.

Notes:

Store the scones in the fridge (due to the peaches) Take them out of the fridge about 10 minutes before serving and let them come to room temperature.

Nutrition Facts

Calories

422.37

Fat (grams)

9.16

Sat. Fat (grams)

5.26

Carbs (grams)

81.31

Fiber (grams)

1.83

Net carbs

79.47

Sugar (grams)

43.97

Protein (grams)

5.63

Sodium (milligrams)

449.63

Cholesterol (grams)

59.41

Did you make this recipe?

Tag @tsteffes on instagram and hashtag it #ourgoodliferecipe