Perfectly Peach Scones
Perfectly Peach Scones
I grew up with scones, and I love them! My wonderful Aunt Martha makes us her homemade scones every time we visit her on Bainbridge Island in Washington State. My girls talk about Auntie Martha’s scones all year long. There’s something incredibly magical about slicing a hot-out-of-the-oven scone into two flat halves and then eating them smeared with freshly shaken or whipped clotted cream and delicious fruit compote or jam.
Don’t expect perfect scones, but with this very simple recipe, kids can pretty much create the mixture by themselves and, with some guidance, roll out the dough, shape the scones, and have them ready to cook in 15 minutes.
Fair warning: These scones are extremely crumbly, and if you are eating with people (aka your children) whose fine motor control is somewhat uncontrolled, your floor will need to be swept afterward. But crumbs are an inevitable consequence of enthusiasm. (And we all know your floor needed to be swept anyway.)
Top these with our Quick Clotted Cream and Easy-Peasy Peach Compote for breakfast, brunch, or afternoon tea!
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- chop :
to cut something into small, rough pieces using a blade.
- cream :
to mix foods together until they become a smooth, uniform blend, like butter and sugar.
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- mix :
to thoroughly combine two or more ingredients until uniform in texture.
Equipment Checklist
- Skillet
- Large mixing bowl
- Measuring spoons
- Whisk or electric hand mixer
- Cutting board
- Kid-safe knife
- Citrus squeezer (optional)
- Liquid measuring cup
- Dry measuring cups
- Wooden spoon
- Heat-resistant spatula or turner
Ingredients
Perfectly Peach Scones
- 1/2 stick or 4 T butter, softened **(for DAIRY ALLERGY sub dairy-free/nut-free butter)**
- 2 T granulated sugar
- 1 fresh peach (2 T chopped for scones; 2 T to add to clotted cream if making)
- 3/4 C milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
- 2 tsp lemon juice
- 2 C all-purpose flour + more as needed **(for GLUTEN ALLERGY sub gluten-free/nut-free all-purpose flour)**
- 4 tsp baking powder
- 3/4 tsp salt
- vegetable oil ** to grease pan
Food Allergen Substitutions
Perfectly Peach Scones
- Dairy: Substitute dairy-free/nut-free butter. Substitute dairy-free/nut-free milk.
- Gluten/Wheat: Substitute gluten-free/nut-free all-purpose flour.
Instructions
Perfectly Peach Scones
intro
I have found that making scones with kids is one of the easiest recipes to cook with them. What I love about this recipe is that it doesn't require perfection to turn out okay. The kids are so proud of their work that when they slap a little cream onto them, they think they're the best! So, when kids are measuring a cup of flour, and it is slightly over, or it looks like they are overworking the dough (their hands are lighter than ours), don't fret; give them some creative space and see how they go.
cream + chop
Have your kids cream together 1/2 stick or 4 tablespoons softened butter and 2 tablespoons sugar in a large mixing bowl with a whisk or an electric hand mixer. Then have kids chop 1 peach into small pieces and set to the side (to use in scones and in clotted cream if making).
measure + mix
Next, have your kids measure and add 3/4 cup milk, 2 teaspoons lemon juice, 2 cups flour, 4 teaspoons baking powder, and 3/4 teaspoon salt. Mix until it just comes together in a dough. If it is too sticky, add 1 tablespoon of flour.
add + fold
Add 2 tablespoons of the chopped peaches to the dough and have your kids gently fold them into the dough.
divide + cook
Turn the dough out onto a floured surface and fold over until smooth, then divide the dough into about 12 pieces and have your kids flatten their scone with their hands. Heat a skillet on your stovetop over medium-high heat. Test to see if it is hot enough by sprinkling some flour on it—if the flour turns light brown in a few seconds, the skillet is ready. Place your scones on your preheated skillet and cook for 5 to 7 minutes per side, turning them when they have risen and the bottoms are golden brown.
cool + serve
Remove the scones from the heat and let them cool for a few minutes before serving. Serve while still warm with Quick Clotted Cream and Easy-Peasy Peach Compote! "Ith do leòr" (Eeth dhu lyor) or "Enjoy your meal" in Scots Gaelic (literally, "eat enough")!
Hi! I'm Peach!
"Did you know I'm related to almonds, apricots, cherries, and plums? We're all part of the Rose family! You may know my cousin, Nectarine, who has smooth skin compared to my fuzzy skin. We're both juicy and delicious summer fruits that are wonderful to eat whole or sliced and added to fruit salads and ice cream!
History & Etymology
- Archeological evidence points to the peach's domestication in China as early as 6000 BCE.
- In China, peaches are considered a symbol of good luck, protection, longevity, and friendship and are found in many Chinese paintings, poetry, and on porcelain as far back as 551 BCE.
- China is the biggest producer of peaches worldwide, and Italy is the second largest.
- Columbus brought several peach trees to America on his second and third voyages.
- Spanish monks established the first peach orchard in Florida in the mid-1500s.
- Georgia, also known as the Peach State, has many peach orchards, although California produces about 50 percent of all peaches in the USA.
- Georgia claims it makes the "world's largest peach cobbler" at the annual Georgia Peach Festival. It measures 11 feet by 5 feet and uses 75 gallons of Georgia peaches.
- The Guinness World Record for the largest fruit cobbler is a 2,251-pound peach cobbler made by Hampton Inn of Ruston, Louisiana, for the Louisiana Peach Festival in 2015. It used 819 gallons of peaches!
- The peach is the official state fruit of both Georgia and South Carolina.
- The word "peach" comes from late Middle English, from the Old French "pesche," from the medieval Latin "persica," from the Latin "persicum." These European derivations came from the belief that peaches originated in Persia (modern-day Iran). In fact, the scientific name for peach, "Prunus persica," means "Persian plum."
Anatomy
- The peach is a member of the Rosaceae family and a close relative of almonds.
- Peaches are stone fruit related to apricots, cherries, and plums. They have soft, fuzzy, pinkish-yellow skin, and their flesh can vary from almost white-yellow to almost red. Each peach has a pointed, furrowed, egg-shaped seed in the middle, which either comes away easily (freestone) or is difficult to remove (clingstone).
- A nectarine is a variety of peach that has smooth skin. Its skin is usually redder, and its flesh can be either white or yellow.
How to Pick, Buy, & Eat
- It is an ideal snack between meals—eating a peach can give you the feeling of being full, so you will eat less, which is great for losing weight. An average peach contains about 35 to 50 calories and an insignificant amount of fat.
- Peaches are best from June to the end of August.
- A ripe peach will smell sweet and have a slight give when pressed, but squeeze very gently since the fruit bruises easily. It should be dark yellow with no green and have a round shape.
- If a peach is not ripe when bought from the store, it will ripen at home if you leave it on a counter at room temperature. Refrigerate peaches to slow their ripening.
- Peaches are a great snack fruit to eat whole, but you can also add sliced or cubed fresh peaches to hot or cold cereal, fruit salads, cakes, pies, cobblers, and ice cream. You might even try cutting them in half and grilling them.
Nutrition
- Peaches are a moderate source of vitamin C, which helps your body heal and boosts immunity against disease. They also provide small quantities of vitamin E, niacin, potassium, and other vitamins and minerals.
- Potassium helps maintain proper fluid levels inside cells, which helps maintain blood pressure. It also aids proper muscle function.
- Yellow-fleshed peaches also supply some beta-carotene that converts to vitamin A in the body, which is good for eye health.
- The dietary fiber in peaches aids digestion, and antioxidants help to protect cells by preventing oxidation.
History of Scones!
- Scones (either rhyming with "Jones" or "Johns") are fluffy, buttery quick breads made from wheat or oatmeal that were invented in Scotland. According to the Oxford English Dictionary, the word "scone" was first mentioned in 1513. Before the mid-1800s, when baking soda and baking powder were invented and later popularized, bakers made scones with burnt seaweed, sour milk, and acidic fruits (such as currants), which acted as the rising agents. The dough was wrapped in cabbage leaves, cooked over hot coals, and later over a griddle on a wood-burning stove.
- The baking of scones evolved to use baking powder, baking soda, and buttermilk, and they are usually baked in ovens. You can serve sweet or savory scones for breakfast, but you can also have them in the afternoon with tea or coffee. In Britain, they are served daily with the traditional clotted cream for the English tradition of "afternoon tea."
- Some say the word "scone" comes from the Dutch word "schoonbrood," which means clean (or fine, white) bread, while others argue it comes from the town of Scone, where the Kings of Scotland were crowned at the Stone of Destiny.
Let's Learn About Scotland!
- Scotland is a country in Europe, at the northern end of the island of Great Britain, and is part of the United Kingdom, along with England, Wales, and Northern Ireland.
- Scotland is made up of over 700 islands! These include the Orkney, Shetland, and Hebrides archipelagos (island groups).
- Edinburgh is Scotland's capital city and is famous for Edinburgh Castle. Glasgow is the largest city.
- Scotland is home to much wildlife, including seals, mountain hare, ptarmigan, stoats, and the golden eagle.
- The national animal of Scotland is the mythical Unicorn, loved for its purity and strength.
- The thistle is a national symbol of Scotland!
- In Scotland, people drive on the left-hand side of the road!
- Scotland has a unique culture with traditions like bagpipes, kilts, tartans, and highland dancing.
- Two sports invented in Scotland are golf and curling. Golf first appeared in the 15th century and curling in the early 16th century. Scottish settlers to Canada brought curling with them, where it has become very popular.
- Archaeological evidence suggests that the first indoor toilets were possibly built in 3,000 BCE in a Neolithic settlement on Mainland, the largest of the Orkney Islands.
- Scotland was the first country worldwide to educate both boys and girls, beginning in the 17th century.
- Scottish dishes are well-known for their peculiar names: Forfar Bridie (meat pie), Cock-a-leekie (soup), Collops (thin meat slices), Crappit heid (stuffed boiled fish head), Arbroath smokie (smoked haddock), Partan bree (seafood soup), Rumbledethumps (potato, cabbage, and onion dish), and Skirlie (oatmeal side dish).
- The most infamous Scottish dish is "Haggis," a savory pudding. It is usually made with sheep's 'pluck' (heart, liver, and lungs) that is minced and combined with onion, oatmeal, suet, spices, and salt, then mixed with stock, and traditionally boiled in a casing of the animal's stomach for about an hour.
What's It Like to Be a Kid in Scotland?
- In addition to Haggis, kids may eat "Neeps and Tatties" (mashed turnips and potatoes). Some popular sweets are Shortbread biscuits (cookies); Scottish Tablet, a medium-hard sugary confection made with sweetened condensed milk, sugar, and butter; and Irn-Bru, a carbonated soft drink.
- Scottish kids may play football (soccer), rugby, curling, golf, tennis, cricket, shinty (similar to field hockey), and ice hockey.
- Scotland is full of places to hike and lochs (lakes) and castles to visit. On the Isle of Skye, Fairy Glen is a popular place for kids to explore. Its name comes from the unusual land formations on the hills.
- Kids can ride the Harry Potter Train (actually the Jacobite Steam Train) that runs from Fort William to Mallaig in the Scottish Highlands. The train crosses the Glenfinnan Viaduct, which was seen in a Harry Potter movie when the Hogwarts Express crosses it.