Peach Scones with Marmalade Butter
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 8-10 pieces
Ingredients
  • 2½ cups AP flour (plus more for the work surface)
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. lemon zest, grated
  • ¼ cup sugar, plus 1-2 more TBSP. for sprinkling on top
  • ¼ cup brown sugar, packed
  • ½ cup butter, diced and kept very cold
  • 1 cup yellow peach, peeled (or not) & diced
  • ⅔ cup buttermilk
  • ½ tsp. almond extract
  • 1 TBSP. extra flour (if needed)
  • For the marmalade butter:
  • ½ cup butter, at room temperature
  • ¼ cup peach marmalade
Instructions
  1. Preheat the oven to 375°F.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, lemon zest, ¼ cup of sugar, and the brown sugar.
  3. With a pastry blender, cut the butter into the dry mixture until coarse crumbs form. (You can also use your fingertips to work in the butter).
  4. Stir in the buttermilk and almond extract. Add the peaches, stirring just enough until everything is combined. The dough will be sticky. If necessary, sprinkle it with 1 TBSP. of extra flour, so you can handle it easier. Cover and let the dough rest for 30 minutes.
  5. Transfer the dough to a lightly floured surface and shape into a 9" round. With a floured knife or a bench scraper, cut the round into 8 or 10 wedges; sprinkle with the remaining sugar. Transfer each one to a parchment lined sheet pan. Separate the wedges, allowing at least ½ inch of space in between each wedge on the sheet pan. To form smaller scones: Use a ¼ cup and drop the dough onto the prepared pan.
  6. Bake for 20-25 minutes, depending on the size of the scones, or until golden brown. Transfer to a rack and allow to cool. Serve warm with some marmalade butter.
  7. In a small bowl combine the butter and the marmalade, mix well and use at room temperature or refrigerate until ready to use.
Notes
After shaping and cutting the scones, they can be frozen and transferred to a freezer bag for longer storage. To bake from frozen, add 3 - 5 more minutes to the total baking time.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/peach-scones-with-marmalade-butter/