Ginger Peach Scones
My love for scones came rather late in life. I have to admit that I only really began to enjoy them about two summers ago. Oh how I’ve missed out on these delicious baked goods. These ginger peach scones were just delicious- they were light, filled with flavor, and slightly moist. In short, they were everything a scone should be. No hockey pucks here. Just a tasty baked treat. As Shannon from Move Eat Create said, they make wonderful comfort food. I made them and then promptly ate two as soon as they came out of the oven. They were that irresistible I had to start making up for all those scones I’ve missed out on eating over the years.
Ginger Peach Scones:
*Adapted from Shannon’s recipe for delicious blueberry scones found on her blog Move Eat Create (originally adapted from a Babycakes recipe)
*Makes 9 scones
1 1/2 tsp of coconut oil (for sauteing the peaches)
1 1/2 cups of fresh or frozen peach slices
1 1/2 tsp of coconut sugar (or something similar to brown sugar)
1 tsp of freshly grated ginger (for the peaches)
2 cups whole spelt flour
1 tbsp baking powder
1/2 tsp of fine grain sea salt
1/3 cup of coconut oil, melted
1/3 cup of light agave nectar
1 tsp freshly grated ginger
1 tbsp vanilla extract
1/4 cup hot water
1- Preheat the oven to 350 degrees. Then heat the one and a half teaspoons of coconut oil in a frying pan over medium heat. When its melted, add the peach slices. Turn them to allow for even cooking and to make sure both sides defrost evenly (if they are frozen). Allow the peaches to cook until they begin to soften (about 5 minutes). Then add the coconut sugar and the ginger. Stir and allow the mixture to cook for about 1-2 more minutes. Then take the peaches off the heat and allow them to cool.
2- Meanwhile, mix the dry ingredients and stir with a whisk to ensure they are well combined.
3- Then, after melting the 1/3 cup of coconut oil, combine the coconut oil, agave nectar, ginger, and vanilla extract. Stir once and then pour over the spelt mixture. Gently mix together.
4- Add the hot water and again gently mix until it’s combined (try not to over mix spelt flour).
5- Cut the peach slices into 1/2 inch chunks and fold them into the batter. Use a 1/4 cup measure to spoon batter onto a parchment-lined baking sheet (to ensure that the scones will be the same size). Bake the scones for 15-20 minutes or until they are golden brown on top. (If you had any juice left from sauteing the peaches, drizzle it over top of the scones). These kept well in an air tight container for 3-4 days. I stored mine in the fridge and heated them in the microwave before eating.
My love for scones lives on. Especially when they are as light and fluffy as these. Feel free to post any of your favorite scone recipes and flavor combinations!