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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.


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


Preheat oven to 375.

Dice two cups of peaches


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


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


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


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.


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


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.


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


Cut into 6 to 7 equal sized  slices


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


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


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


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



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Carolyn May 23, 2011 um 10:43 am

Yum, what a fantastic flavour for scones!!! I’ll take two, please.


Jaxie May 23, 2011 um 11:43 am

Thank you Carolyn!!


sarah May 23, 2011 um 9:08 pm

Lovely scones- I’ll take any excuse to have bourbon at breakfast!


Jorie May 24, 2011 um 7:08 am

Bourbon and peaches for breakfast…count me in! Love your photos.


Tiffany May 25, 2011 um 10:59 am

What a great use for peaches! And the fact that these scones are boozy? Well, EVEN better!


Jaxie May 25, 2011 um 7:59 pm

You’re so adorable Tiffany!


tiffany June 1, 2011 um 8:07 pm

jax – these look amazing! scones have to be my all time favs, i’ll have to try out this recipe in the near future. nice work with your blog by the way, it looks great!


Jaxie June 2, 2011 um 8:41 am

Thanks Tiff, If you end up making them let me know how it goes!


Bret Mercado June 10, 2011 um 12:42 am

I love the food, it looks good to eat.


Pattypro September 11, 2011 um 2:27 pm

I was just introduced to you via your Minny’s Caramel Cupcakes and Junior Mint cupcakes…in one week’s time! Both deliciously rendered, I might add.
Sooo, I’ve subscribed and am now lurking about, seeing what’s what. I must tell you, I’ve been making scones for years, but your method of shaping and cutting the dough is pure genius. I can’t wait to try it. Chances are, it will be with this very recipe. How can you beat peaches and bourbon?!


Jaxie September 11, 2011 um 6:37 pm

Thank you so much! I’m so glad you like my little blog =)


Ana July 15, 2013 um 3:28 pm

Hi Jackie, I was so excited about making your scones today…but I had some problems. I followed the recipe exactly but the dough was very moist. I added a little more flour but I still had moist, sticky dough. The flavor is good but it is a bit doughy, not like a scone should be. I would like to try it again, any suggestions?


Jackie July 15, 2013 um 6:15 pm

Hey Ana, to be honest, this is a recipe I did when I first started the blog over two years ago. It took me a while to really understand how to write a recipe as opposed to how to cook. So there is a chance I transcribed the recipe with some mistakes, or forgot to mention something in a step. I’m so sorry. If I were to make them again, I would add an egg and make sure the peach/bourbon mixture was reduce really well to make sure there isn’t excess liquid. If the peaches create too much liquid then that could be a big issue, make sure it’s pretty syrupy and thick.


Craig August 6, 2021 um 4:57 pm

Want to try these!! Does the alcohol cook off in case kids want to eat these?


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