Roasted Peach Vanilla Bean Scones

Peaches. How I love them. A co-worker gave me some peaches from his tree. They were so fresh and full of flavor.  I couldn't decide what to do with them, except I knew I had to roast them.  I've been hearing on my facebook page that people love roasted peaches. They are great on ice cream, plain, and in desserts. Roasting them brought out their flavors, and made them so juicy.  Afterwards, I was craving breakfast, so decided to incorporate some of the peaches into these heavenly Vanilla Bean Scones.  Divine.  Divine as breakfast, and especially amazing warm with Vanilla ice cream.

Roasting Peaches 


* I used Vanilla Paste, but you can use beans or even extract. I've included the amounts below.

2 Tb butter
2 Tb fresh lemon juice (1 lemon)
2 Tb sugar
1 Vanilla Bean, halved lengthwise and scraped, or 1 teas. Vanilla Paste, or 2 teas Vanilla Extract
6 ripe peaches, halved and pitted (They do NOT have to be peeled)


Preheat oven to 400 degrees. Put the butter in a large, shallow baking dish, and put in the oven while it is preheating until the butter melts.

In the meantime, wash, half, and pit your peaches.

When butter is melted, add in the lemon juice, sugar, and vanilla. Mix.

Add peaches, turning to coat in the butter mixture, and then arranging cut side down in a single layer.

Roast until peaches are tender, and the butter mixture is syrupy, 15-25 minutes.  Brush with liquid halfway through. Serve peaches warm, or refrigerate.

Roasted Peach Vanilla Bean Scones 
The Double Dipped Life

*You don't have to roast the peaches, but it adds a great depth of flavor to the scones.

2-3 cups of flour
4 teas baking powder
3/4 teas salt
1/3 cup sugar
4 Tb butter
2 Tb shortening
1 egg
3/4 cup cream, plus more for brushing on scones
2 teas vanilla paste or 1 bean, or 4 teas vanilla extract
1 cup diced peaches
turbine sugar  (regular sugar works as well)

Heat oven to 375 degrees.

In a large bowl, combine 2 cups of flour, baking powder, salt and sugar.  Mix well.  Cut in butter and shortening with a pastry cutter or 2 knives.

In a separate bowl, beat egg, and add cream and vanilla. Mix well, and then add to dry ingredients. Stir in fruit, and then add more flour until mixture is not wet.  This could take up to 1 full cup.

Turn dough out onto a floured baking sheet.  Press and form into a 1 inch thick circle, just smaller than the width of the cookie sheet.  With a pizza cutter, cut into triangles (like a pizza!).  Separate the pieces slightly. Brush each scone with cream, and sprinkle turbine sugar on top.

Bake for 15 minutes or until brown.

ENJOY!

Peach and Strawberry Cobbler

Peaches are not a huge hit in my house, but I like them. So, when the urge hits, I buy a whole bunch and try to eat them before they go bad! Last weekend, I bought some specifically for a cobbler. I also had strawberries, and wondered if I could put both fruits together.  I asked on Facebook, and the answer was Yes!

So, here is my cobbler. I used roughly 2 cups (1 pint) of cut strawberries and 6 peaches. When it came out of the oven it looked so pretty with its golden brown crust and red juice around the edges.  The only change I'll make next time is to make more topping.  The recipe here has the doubled topping amounts.


Peach and Strawberry Cobbler

2 cups sliced strawberries
6 peaches, skinned and sliced thinly
3/4 - 1 cup granulated sugar  (depending on sweetness of your fruit)
1 Tb flour
1 teas ground cinnamon
1/4 teas ground nutmeg
2 cups quick-cooking rolled oats
2 cups flour
1 1/2 cups packed brown sugar
1/2 teas baking powder
1/2 teas baking soda
1 cup butter, melted

Preheat oven to 350 degrees. Place the sliced fruit in a bowl. In a small bowl, mix the granulated sugar, 1 TB of the flour, the ground cinnamon, and the nutmeg.. Sprinkle over the fruit.Set aside.

In a large bowl, combine oats,  2 cups flour, brown sugar, baking powder, baking soda, and melted butter. Stir to combine, then place 1/2 of the mixture on the bottom of a 9x13 inch pan.  Spread the fruit over the top, and then crumble the rest of the topping evenly over the fruit mixture. Bake for 45 minutes, until the top is golden brown and the fruit is tender.

MUST serve warm with vanilla ice cream! :)

Enjoy!