recipes :: peach scones



One of the questions we receive fairly often over our breakfast table is: “How do you come up with your recipes? Do you find them online? Do you make them up yourselves? Are they family recipes? Do you pull from inspiration when you eat out?”


The answer….a little of everything! We get an idea, either from a meal we’ve had in the past or something we see online and make the dish as is to see how it fits in with our lodge + guests. Occasionally, like our dutch baby, the recipe is picture perfect and needs no changes! But more often than not, we need to tweak it to receive the Mariposa stamp of approval. In the case of these delectable scones, we did a little from column b. We tested several recipes we found online, and adjusted to make the perfect, quick to assemble peach scone! We haven’t tried it yet, but we could see these translating well with blackberries, apples with a dash of cinnamon or even kept plain and topped with some lemon curd! For now? It is currently peach season, so peach scones it is.


We also turned these into mini scones which is not necessary but we realized if they are mini, it’s more acceptable to have more than just one of them. Whatever size you make is up to you but we trust you’ll make the best decision.



INGREDIENTS:

For the scones:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

⅓ cup of sugar

½ cup cold butter

½ cup milk

1 teaspoon vanilla extract

2 peaches diced

2 tablespoons sugar reserved


For the glaze:

½ heaping cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla


Hot tip: We made ours vegan by using dairy free butter and plant based milk! We needed to make sure these worked for some dairy free guests we were hosting, and work they did!



INSTRUCTIONS:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Grab a bowl and combine flour, baking powder, salt and sugar. Then get your cold butter and either cut it into cubes or take a spoon and shave it into the bowl. Use your hands and pinch the butter in with the dry ingredients until it’s pea/pebble sized. Then, add the milk, vanilla and peaches. Mix together until just combined, being sure not to over mix. Split your dough into 2 even sections. Grab one section and carefully flatten into a circle on your lined baking sheet. Cut into 8 even [ mini and adorable ] triangles. Separate scones by about 1/4th an inch to allow for scones to rise while baking. Repeat with your second bit of dough. Bake for 14 minutes [ give or take a few minutes depending on how evenly your oven bakes ] and the key to this recipe is to grab that sugar we reserved, and when the scones are hot out of the oven, sprinkle that goodness over top and thank yourself later. With a knife, slice between each scone a second time. While the scones are cooling, mix glaze ingredients together. Top each scone with glaze and you are ready to inhale!...errr, enjoy!


These babies take as long to mix up as it takes the oven to preheat, and we can confirm they’ll take about that long to disappear as well.