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Garlic & Zest

Gourmet Cooking at Home!

Peach Praline Scones

Peach Praline Scones
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You know that bowl of fresh peaches sitting on your counter?  You spent time picking out just the right specimens, didn’t you?  They were blemish-free, showcased a colorful hue, and teased you with a heavy perfumed scent.  

 

process of making pralines

You brought them home, arranged them in a bowl and awaited the onslaught.  You figured the kids would eat them for a snack.   You’d slip one in your bag or briefcase for later, right? Except the fruit-frenzy never came.  It was overlooked — and now it’s past its prime.  I know.  I understand.

 

blending pralines into dough

I bought fresh peaches at the farmer’s market recently and despite my best intentions, they sat in the fruit bowl for several days.  Untouched.  Looking sad.  Eventually, the skin wrinkled and the peaches — which were perfect when I bought them — became mottled with dark spots, even a few moldy blotches.   Not very appetizing.

 

adding fresh peaches to dough

Most people would shrug and toss the fruit, vowing “not to let it go to waste” next time.  But this is when you must get creative.  No, I’m not suggesting that you eat the mold — eeewwww.  But I’ll bet at least half of it is salvageable.   At least mine was.

 

forming the peach praline scone and slicing it

Using a sharp knife, I peeled off the skin, trimmed away the bad parts and cut the remaining fruit into small chunks — ending up with about a cup and a half of chopped fresh peaches.

 

Peach Praline Scone brushed with eggwash and demerara

Perfect for a decadent batch of Peach Praline Scones.  I start with Sara Foster’s basic scone recipe and dress it up with my own mix-ins.

 

I’ll admit these were a bit more involved than my normal effort, but weren’t difficult to make, and the results were stellar!  Especially hot from the oven.

 

Warm and buttery, with bites of ripe peach and pops of sweet, nutty pralines dotted throughout the crumb — these scones are a completely decadent Southern treat.

 

The recipe makes two large rounds — each with eight slices — so this is perfect for brunch entertaining. If you’re not having a party, wrap them in cellophane in individual slices and freeze them in freezer paper — for a quick snack or a special breakfast — just be sure to rewarm them in the oven — they’re much better that way.

Also try Tart Lemon and Cranberry Scones or Blueberry Cream Cheese Scones.

 

 

Peach Praline Scones

Course: Breakfast, Dessert
Cuisine: American
Keyword: peach, pecan, scones
Prep Time: 50 minutes
Cook Time: 35 minutes
Total Time: 1 hour 25 minutes
Servings: 16
Calories: 584kcal
Author: Sara Foster
My mother said I was bad for making these Peach Praline Scones.  My father said I was very good.  You decide.
Print Recipe

Ingredients

For the pecan praline

  • 1 cup light brown sugar firmly packed
  • 2 tablespoons milk
  • 1 1/2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 3/4 cup pecans

For the scones

  • 5 cups plus 2 tablespoons cake flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 sticks cold unsalted butter cut into 1/2"- 3/4" pieces
  • 1 1/4 cups plus 2 tablespoons buttermilk
  • 1 1/2 cups peaches peeled and pitted, chopped
  • 1 large egg
  • 2 tablespoons milk
  • 2 tablespoons demerara sugar

Instructions

Make the pralines

  • Place brown sugar, milk butter and vanilla in a heavy saucepan over medium heat. Cook until the sugar is dissolved and butter is melted. Bring mixture to a boil, stirring constantly.
  • Add pecans and continue to boil slowly for about 4 minutes. Remove from heat.
  • Drop pecan mixture by spoonfuls onto parchment paper - so that they form little rounds of pecan and melted sugar that spread out on the paper.
  • Cool the pralines completely before using -- about 20-30 minutes.

For the scones

  • Preheat the oven to 400 degrees.
  • Line two baking sheets with parchment paper and set aside.
  • Combine the flour, sugar, baking powder, baking soda and salt in the bowl of a large (7 cups or greater) food processor fitted with the metal blade to cut the butter into the dry ingredients. Pulse 10-12 times and transfer to a large bowl to continue making the dough.
  • Roughly chop the cooled pralines and add to the flour mixture.
  • Add 1 1/4 cups buttermilk and mix until just combined and dough begins to stick together. Add the peaches and fold the dough over the fruit several times until the peaches and pralines are evenly distributed throughout the dough. Be careful not to overwork the dough.
  • Divide the dough into two equal portions.
  • Lightly flour a work surface and turn one portion of the dough out onto it. Flatten the dough with lightly floured gads and form a 1 1/2" thick disc. Transfer the dough carefully to one of the baking sheets. Repeat for the remaining dough.
  • Use a long, thin, sharp knife (I used a carving knife) to cut into eight equal portions.
  • Whisk the egg and milk together in a small bowl to make the egg wash.  Lightly brush the scones with egg wash and sprinkle each with one tablespoon demerara sugar.
  • Bake 30-35 minutes or until golden brown and firm to the touch. Remove from the oven and serve immediately.

Notes

If you don't have a food processor, you can cut the butter into the dry ingredients using a pastry cutter or two knives. I've done it both ways and it's not hard, it just takes a little elbow grease.
Scones can be frozen in plastic wrap and freezer paper and will keep for up to a month. To reheat, defrost the scones to room temperature and set the oven to 300 degrees. Warm for about 10 minutes and serve.

Nutrition

Calories: 584kcal | Carbohydrates: 81g | Protein: 10g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 78mg | Potassium: 236mg | Fiber: 2g | Sugar: 26g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1.4mg

More Decadent Breakfast Treats:

Individual Berry Streusel Coffeecakes
Individual Berry Streusel Coffeecakes
Cinnamon Pecan Crumble Coffeecake
Berry Almond Buckle
Berry Almond Buckle

 

Don’t Forget To “Pin It” For Later!

 

 

 

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Breads// Breakfast Breads// Breakfast/Brunch5 Comments

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Comments

  1. Juli Meyers says

    December 22, 2017 at 9:37 PM

    This Georgia girl can not WAIT to try these!

    Reply
  2. Monica | Nourish & Fete says

    December 22, 2017 at 7:06 PM

    I love scones, and something about this combination sounds especially charming! I’m guessing these freeze (pre-baking) pretty well, too, which is excellent, because these would be amazing to pull out and bake on demand for overnight guests!

    Reply
  3. Patty @ Spoonabilities says

    December 22, 2017 at 6:29 PM

    One of my favorite things! Scones! These look wonderful.

    Reply
  4. Luci says

    December 22, 2017 at 5:14 PM

    These look totally delicious. I love the combo or peach and pralines together.

    Reply
  5. Rebecca | Let's Eat Cake says

    December 22, 2017 at 4:53 PM

    Goodness those scones look delicious! I don’t have any fresh peaches at the moment, but I’m thinking I might use the dough recipe and swap in oranges or maybe even blackberries! Mmmm!

    Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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