Scones – Peach Pear Plum Cafe

Pumpkin Pie Scones

Posted on August 25, 2017May 16, 2018 by peachpearplumcafe

This scone recipe is based off of one of my all time favorite pumpkin pie recipes. A pie recipe that does not require a crust. It’s a simple yet delicious recipe. The pumpkin flavor isn’t over powering and the tasty topping is a sweet treat with each bite. Smelling them bake in the oven is just such a glorious aroma. My mouth waits in anticipation each time I bake them. To help distract you from watching the timer like I do, prep a cup of coffee or tea to enjoy with the scones. They pair so well together. Hope you enjoy.

I’d like to thank Betty Crocker Cookbook from the 1990’s for the delicious pie recipe. It has been so much fun to modify and play around with this new pumpkin scone recipe.

Dry Ingredients

2 cups flour (sifted)
1 tbsp baking powder
⅓ cup brown sugar
¼ cup sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp orange peel
2 tsp pumpkin pie spice
⅛ tsp salt

1 stick of frozen butter grated

Wet Ingredients

1 tbsp vanilla extract
1 egg
½ cup pumpkin puree
1 tbsp honey
¼ cup heavy cream

Brown Sugar Topping

¼ cup brown sugar
¼ cup quick-cooking oats
1 tbsp softened/melted butter

Instructions

Preheat oven to 400 degrees
Line a baking sheet with parchment paper.
In a large bowl, sift the flour, brown sugar, baking powder, sugar, cinnamon, nutmeg, orange peel, pumpkin spice and salt.
Using a cheese grater (large holes) grate one stick of frozen butter and blend it into the mixture until it resembles coarse crumbs.
In a small bowl, whisk together the egg, heavy cream, vanilla extract, honey and pumpkin puree.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
Arrange the wedges on your baking sheet or scone pan.
To make the topping, melt the butter carefully in a pan on the stove. Add in the brown sugar and oats and mix well.
With your fingers, press in a decent amount of the topping onto each scone.
Bake for 14 to 16 minutes depending on your oven (I rotate mine after 10 to 12 minutes).
Remove from the oven and allow to cool before enjoying.

What a delicious remake of an old pumpkin pie recipe into a decadent scone. Autumn is such a wonderful season. It’s hard not to think of autumn without pumpkin. One of my favorite pumpkin pie recipes is crust-less. That’s right, no crust. Instead, you cover the pie with a brown sugar topping that holds it all together, while adding a bit more sweetness. That’s what makes these pumpkin pie scones taste even better and adds some crunch. Don’t take my word for it, try it for yourself and enjoy.

Katie

Raspberry Scones with Lemon Glaze

Posted on August 8, 2017May 16, 2018 by peachpearplumcafe

This scone recipe is a bit more work than the rest of my scone recipes, but it’s so worth it! It is a refreshing treat in this Florida heat. The lemon glaze compliments the raspberry scone so well. It’s that sweet yet sour flavor that is just a breath of fresh air. So if you are looking for something to heighten the taste buds, this is it!

Ingredients:

Scones

2 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

¼ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ sour cream

⅓ cup raspberry curd

½ cup fresh raspberries

Raspberry Curd (Do this FIRST)

6 oz raspberries

3 egg yolks

¾ cup powdered sugar

1 tbsp lemon juice

1 tsp lemon zest

8 tbsp butter (room temp and cut into chunks)

Lemon Glaze

1 tsp Lemon extract

1 tsp Lemon Juice

1 to 2 cups Confectioners sugar

Instructions:

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Prep table area with a sprinkle of flour and cutting blade.
Puree raspberries in a food processor.
Zest 3 to 4 lemons.
Using a double broiler (you can use a small pot with a glass bowl like I did). Add water to the pot and put on low heat.
Combine egg yolks, lemon juice, lemon zest and pureed raspberries into the glass bowl. Make sure to cook over low heat and whisk for 8 minutes before adding the powdered sugar and continue to whisk for a few more minutes, until thickened.
Remove from heat and whisk in the butter.
Strain the curd filling by pushing it through the strainer into a glass bowl. This way you have less seeds in the curd.
Press plastic wrap directly onto the surface of the curd so there won’t be a skin later. Then refrigerate until it is chilled.
In a large bowl, sift the flour, brown sugar, baking powder, and salt.
Using a cheese grater (large holes) grate one stick of frozen butter and blend until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, sour cream, and raspberry curd.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Sprinkle in the fresh raspberries.
Carefully spread the raspberries throughout the ingredients. Don’t over blend it but make sure you don’t have large sections of it.
Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
Arrange the wedges on your baking sheet or scone pan.
Bake scones for 14 minutes and then rotate pan and bake an additional 2 to 3 mins until golden brown.
While scones are baking, whip together lemon extract, lemon juice and confectioners sugar until thick but easily pour-able.
Remove from the oven and allow to cool before pouring the lemon glaze over each scone.

The raspberry curd can be made ahead of time and placed in the refrigerator to make it a bit easier. Thank you for your interest in my recipe and I hope you enjoy!

Katie

Blueberry and Cream Cheese Scones

Posted on June 13, 2017September 18, 2018 by peachpearplumcafe

This recipe was an unexpected treat this weekend. My husband was craving some of my scones but the only fresh fruit we had left was blueberries. I also had the leftover cream cheese filling from my red velvet macaron recipe (those are delicious as well). That’s when a great idea came to my mind… Blueberry Cream Cheese Scones. Doesn’t it sound oh so delicious? I always see these bread recipes with a cream cheese filling, so I thought why not do it in a scone. So here is a simple yet perfectly tasteful scone recipe for you and your family to enjoy.

Ingredients:

Scones

2 and 1/4 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

½ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ cup heavy cream

¼ cup blueberry greek yogurt or sour cream

2 tsp vanilla extract

1/4 cup blueberry jam

½ cup fresh blueberries

3 tbsp cream cheese filling

Cream Cheese Filling

2 tbsp butter (room temp)

3 oz cream cheese (room temp)

¼ tsp vanilla extract

¾ cups powdered sugar

Instructions:

Preheat oven to 400’
Line a baking sheet with parchment paper.
In a large bowl, sift the flour, brown sugar, baking powder, and salt. If the brown sugar doesn’t go through the sifter you just dump it in just make sure its mixed well.
Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, heavy cream, yogurt, vanilla extract and blueberry jam.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Gently fold in the fresh blueberries (it’s fine if some get smushed).
Carefully add in the cream cheese filling. Don’t over blend it but make sure you don’t have large sections of it.
Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
Arrange the wedges on your baking sheet or scone pan. Using a basting brush, brush some heavy whipping cream over the tops of the scones.
Bake scones for 12 – 14 minutes or until light golden brown.
Remove from the oven and allow to cool before enjoying.

Blueberry Cream Cheese Scones - lightly brown

Thanks for reading and hope you enjoyed!

Katie

Caramelized Pear Scones

Posted on April 11, 2017 by peachpearplumcafe

Originally I was going to do a pear and dark chocolate scone, but all the batches I made just didn’t do anything for me. I then began racking my brain of ingredients that would go well with pears… cinnamon, ginger, etc. The list went on but then the light bulb went off and my taste buds watered as the word caramel came to mind. Caramelized pears are a perfect flavor for these unique and tasty scones!

Recipe Ingredients:

2 cups flour sifted

1/3 cup brown sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup of butter (or 1 stick of frozen butter)

1/4 cup vanilla greek yogurt

1/4 cup heavy cream

1 egg

Caramelized Pears Ingredients:

1 cup diced pears

4 tbsp butter (1/2 stick)

1/2 cup packed light brown sugar

1/4 tsp ground cinnamon

Topping:

1 small jar of caramel (or you can make your own using butter and brown sugar)

Directions:

1. Prep an area with a mat and pan with parchment paper.

2. Preheat oven to 400 degrees.

3. Sift the flour, brown sugar, baking powder and salt into a large bowl. Set to the side.

4. Melt a 1/2 stick of butter in a medium frying pan over medium heat. When it begins to foam, sprinkle in 1/2 cup of brown sugar over the top and cook until bubbling and dissolved (about 3 mins).

5. Add in the pears to the caramel sauce and let cook. Rarely stir the mixture until caramelized and pears begin to release their juices.

I went the easy way mainly so the pears would be softer

6. Sprinkle in the cinnamon and stir again. Turn the stove off and let the caramelized pears cool.

7. In a small bowl, whip together the heavy cream, egg and vanilla greek yogurt. Then mix it into the dry ingredients/batter.

8. Grate the frozen stick of butter and add it into the batter.

9. Fold in the cooled caramelized pears into the batter. Place batter mixture onto mat and gently press it out into the shape of a log.

10. Using a pizza cutter or dough cutter, slice it into 6 to 8 pieces similar in size.

11. Once all the pieces are sliced, transport them onto the tray and lightly brush them with heavy cream.

12. Bake them in the oven for 12 to 15 minutes (until golden or until you can slide a toothpick in and out of the scone and it comes out clean).

13. Once scones are cooled, drizzle caramel sauce over the top and serve.

Hope you enjoy these delicious scones 🙂

Katie

Sugar Plum Scones

Posted on March 14, 2017March 14, 2017 by peachpearplumcafe

Another tasty treat from the tearoom to your home. Enjoy the smell of the sweet brown sugar, oats and plum fruit as it bakes so nicely in the oven. No nuts are involved in the making of this recipe just a delicious, crispy scone topped with yumminess. I hope you enjoy this sugary sweet scone as much as I do.

Scones:

Dry Ingredients:

1 and 1/2 cups of Flour

1/3 cup Brown Sugar

1/2 cup of Oats

1 tbsp of Baking Powder

1/2 tsp of Salt

1/2 tsp of cinnamon

1 stick of frozen shredded butter

Wet Ingredients:

1 egg

1/4 cup heavy cream

2 tsp of vanilla extract

1/4 cup greek yogurt

1/2 cup diced plums

1 tbsp of plum jam

Toppings:

Glaze topping

1/2 cup powdered sugar

2 tbsp clear vanilla extract

1 – 3 tbsp of heavy cream

Sprinkle topping – optional

2 tbsp flour

1/4 cup brown sugar

2 tbsp butter (melted)

2 tbsp oats

Instructions:

1.Preheat oven to 400 degrees

2. Line a baking sheet with parchment paper or spray tray with nonstick cooking spray.

3. In a large bowl, sift the flour, brown sugar, baking powder, cinnamon, and salt. Then add in the oats.

4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs. I strongly recommend using a cheese grater to cut the frozen butter. It is so much easier. Here is the one I used. I do get compensation if you click on this link and order. Cuisinart CTG-00-BG Boxed Grater

5. In a small bowl, whisk together the egg, heavy cream, yogurt, plum jam and vanilla extract.

6. Pour the wet ingredients over the dry ingredients and mix until just combined.

7. Gently add in the diced plum.

8. Pat the dough out into a circular shape that is about 1 inch thick. Cut into 6 – 8 equal wedges (use a pizza cutter).

9. Arrange the wedges on your baking sheet or scone pan. Using a basting brush, brush some heavy whipping cream over the tops of the scones.

10. Bake scones for 12 – 14 minutes or until light golden brown.

11. Remove from the oven and allow to cool while you mix the glaze.

12. To make the glaze, add the powdered sugar and vanilla into a small bowl.

13. Add the heavy whipping cream slowly (one tbsp at a time) until the mixture is easily pour-able but not runny. Drizzle the glaze over the scones.

13. To make the sprinkled topping, melt the butter in a small pan. Add in brown sugar, flour and oats until well blended and crumble like. Sprinkle brown sugar topping over the glazed scones and enjoy!