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Drunken Southern Scones: Bourbon Peach

I came across these adorable small little white peaches at my local market. Beautiful, firm, fragrant and adorable. I walked around the store muttering to myself, “Peaches, Peaches, what goes with peaches…” Ginger? Too trite. Blueberry? Too expected. Tequila? Hmmm…too “Spring Break Hangover.” Bourbon just seemed to fit the bill. I love cooking with bourbon, the sweetness is a perfect complement to the peaches. The vessel for my bourbon soaked peaches? Scones. Drunken Southern Scones.

scone-peach-bourbon-bottle

If you don’t have the adorable small versions, a regular size peach is fine.  I leave the skin on, but feel free to take it off if that’s what you like. While cutting these little guys, the peach seeds broke in half more often than not. Out came the mellon baller, a perfect sollution

scones-peach-pit-baller

Preheat oven to 375.

Dice two cups of peaches

scones-2-cups

In a pan, over medium heat, add 4 tbs butter, 1 cup sugar and your diced peaches

scones-peaches-pan-start

Cook over medium heat for about 15 minutes. You will know that the peaches will be ready once the sauce leaves a track behind when you drag your spoon through it

scones-pan-track

Then add a 1/4 cup of bourbon (I like Buffalo Trace) and stir over medium heat until the sauce thickens again, about 3 minutes

scones-bourbon-pour

At some point while the peaches are cooking, start the dry ingredients. 3 cups of flour, 2 1/2 tsp baking powder, pinch of salt, 1/2 tsp baking soda, whisk together in a bowl and form a well in the middle.

scones-flour-well

After the peaches have cooled, add them to the middle of the well you have created in the dry ingredients,

scones-flour-peaches-well

stir together until well combined with the dry ingredients. It will be flaky and crumbly. Add 1/3 cup Greek yogurt and stir until a soft dough forms.

scones-yougurt

Mound the dough onto a floured surface and form a log that is about 14 inches long by 1 1/2 inches tall

scones-log

Cut into 6 to 7 equal sized  slices

scones-cut-1

then cut the slices diagnoaly to form two triangles for each slice

scones-cut-2

Bake in the oven at 375 for about 12-15 minutes or until goldeny brown.

scones-single-pre-glaze

Mix 1 cup powdered sugar, 1 tbs lemon juice and 1/2 tsp water in bowl

scones-glaze-in-bowl

Once the scones have cooled, drizzle glaze on top and allow to set.

scones-finishedscones-finished-bowlscones-finished-bowl-2

 

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13 Responses to Drunken Southern Scones: Bourbon Peach


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