We have a lot of adventures planned for the upcoming months, and I couldn’t be happier! Tomorrow I’ll head out to California to meet up with my husband, who was fortunate enough to spend the past couple days there and get some much desired rest and family time. We’ll be in southern California, where Alex’s family is located, catching up with friends, family, and attending a wedding. But the travel that has been the most anticipated is…
In less than a month, we will embark on the greatest adventure we’ve ever been on together! We’ll spend a little more than 2 weeks camping our way through Iceland and Norway. Paaaaniccc! So quick side note: every time I mention our travel destination to a co-worker or patient, their response is always – “Oh great! Are you visiting family there?” This assumption stems from the fact that Minnesota is often referred to as the unofficial Norweigan capital of the US. Doing some quick research I found that the individuals in Minnesota with Norweigan ancestry make up more than the ENTIRE populations of Minneapolis, St. Paul, and Duluth – combined. (Ergo – the Minnesota Vikings). But that’s not why we are going to Scandinavia. To be honest, Norway has been at the top of my travel list for the past couple years all thanks to the stunning photography captures by Samuel (@eljackson) and Hildegunn Taipale (@hilvees). Check out this video they made of Norway! Trust me, it will have you wanting to hop on the next flight there! I have been so drawn to Norway because of it’s unbelievable, untouched, raw, and larger than life beauty. My favorite landscapes are those that show you how small you truly are. And Norway is PACKED with these thanks to the plethora of fjords, waterfalls, and the Lofoten archipelago. We still have a lot to plan prior to departure, but you can trust that I will be becoming more and more giddy as that time approaches.
But until then let me tell you about these peach almond scones! Peach season typically runs late spring into early autumn, so this is the perfect summer treat! Overall this scone is more on the savory side on the sweet/savory spectrum. There is little sugar in the dough, allowing for the sweetness of the peaches, and the nutty flavoring of the almonds shine through. But of course, what's a scone without a good glaze to add additional flavor? ;) Enjoy these scones with coffee during breakfast, or with some iced tea as a mid afternoon pick me up.
Here are some tips on how to make the perfect scones:
1. Use FROZEN butter. As the scones bakes in the oven, the butter melts, releasing steam, creating little pockets of air. This lends
itself to a soft and fluffy inside, while the outside will get crisp.
2. Therefore, DO NOT touch the dough more than needed. The heat from your hands will cause the butter to melt. The flour will then
absorb the butter, rather than allowing those perfect little frozen butter pockets to exist in the dough.
PEACH ALMOND SCONES
Makes 8 scones | Prep time: 30 minutes | Bake time: 20 minutes
1. Preheat oven to 450 F. Line a large baking sheet, and set aside.
2. Sift together into a large bowl:
2 cups flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
3. Grate into a small bowl, then return to the freezer:
1/2 cup frozen unsalted butter
4. In a separate small bowl, whisk together until well combined:
1/2 cup + 2 Tablespoons buttermilk
(If you don’t have buttermilk, make by adding 1 teaspoon lemon juice to 1/2 cup + 2 Tablespoons milk)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
5. Add to the wet ingredients:
1 medium peach, diced
6. Cut the frozen butter into the dry ingredients, until it resembles coarse meal.
7. Make a well in the middle of the dry ingredients, and pour in the wet ingredients.
8. Quickly combine wet and dry ingredients with a few swift strokes – DO NOT OVERMIX.
9. Refrigerate the bowl for 15 minutes.
10. Transfer the scone batter to a floured surface. With floured hands, quickly work the batter into a ball. Press down to a uniform 3/4 inch thickness. Cut into 8 equal wedges with a very sharp knife. (The dough will be on the wet side). Carefully transfer the wedges to the pre-lined baking sheet, placing about 1.5 inches apart.
11. Brush the scones with:
3-4 Tablespoons of buttermilk (or substitute half & half or heavy cream)
12. Bake scones for 15-20 minutes until golden brown.
13. While the scones bake, make the vanilla glaze by combining until smooth in a small bowl:
1 1/4 cups powdered sugar
2 Tablespoons + 1 teaspoon milk
1 teaspoon vanilla
14. Allow the scones to cool for a few minutes prior to topping with glaze. Best served warm.