Wednesday, May 1, 2013

Whole Wheat Peach Filled Scones

I absolutely love to make scones and not just because they are so easy to make and look so impressive when you serve them, but also because the dense biscuit has such a rustic taste and that can be paired with just about any mix-in or topping.  This recipe and the next are two different versions of the same basic recipe.  I just added in a few different ingredients to make the taste of each scone completely different.  

To spur your creativity I will separate out the mix-ins and fillings I added so that you can replace them with whatever your heart desires.  Have fun!

Here are the basic ingredients you will need:
  • 3 cups whole wheat pastry flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup SUCANAT
  • 1/2 cup butter, cut into small pieces
  • 1 egg
  • 1 cup half-and-half
  • 1 teaspoon vanilla

Here is the list of mix in ingredients I used:
  • 1 cup dried cranberries
  • 1 teaspoon dehydrated orange peel (if you use fresh make sure to use 1 Tablespoon instead)

And, here is the list of ingredients for my filling:
  • 2 cups sliced peaches, fresh, thawed from frozen, or canned
  • 1/4 cup SUCANAT (you can use honey too and then reduce the water to 1/4 a cup)
  • 1/3 cup water

Prepare the filling first by putting all the ingredients into a small pot or frying pan.  Bring to a boil and then reduce the heat to a simmer so as to incorporate all the flavors and reduce the liquid by a half.



When finished cooking, set aside and make the dough.

In a mixing bowl, beat the butter and  SUCANAT, and salt together.



Add in the baking powder, and then the egg, and vanilla.

Slowly add in the half-and-half.



Then finish up by adding in the flour.



Mix in the cranberries and orange zest.



Take half of the dough, put it on a sheet of parchment, sprinkle it with some extra flour, and then pat out into a 10 inch diameter circle. 



Repeat the same with the other half of the dough.

Next, put all of the filling on top of one of the circles of dough, making sure to drain the peaches and reserve the liquid.



Top the peaches with the other round of dough  and cut into 12 pieces.


Brush or drizzle on top of the scones the reserved peach juice.



Bake in a 350 degree Fahrenheit oven for 40 minutes (rotate after 20 minutes if you are making a second scone recipe along with this one.)




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