There are things we shouldn’t do in the summer. Like move too much, avoid ice cream, embrace pants or ignore mimosas. We also shouldn’t be trying to stuff a rapidly softening dough with juicy peaches but sometimes the heat goes to our head and we find ourselves turning the don’ts into do’s.
It happens to the best of us and scones are the only reason to be a bit ridiculous in the summer.
For reasons unknown to me, I chose to club two recipes, twist them around, complicate my life and then put it in the oven.
The result was more than worth the chaos. Soft, buttery, chewy scones flavoured with honey, made healthy-ish with oats and made glamorous with cinnamon-sugar and juicy peaches all the way inside.
The thing with trying this idea from Joy The Baker and this dough from Smitten Kitchen, is that they weren’t meant to be together, but slowly, reluctantly, began finding things in common and made it work. The peaches were originally meant to be stuffed inside a sturdier dough, not the crumblier honey oat dough, but meh. Why be logical.
Which is why when push came to shove and I realised too late that this wasn’t a dough that could casually be folded over the peaches, I sliced it in half, sliced it further into fours, made ‘scone sandwiches’ and then sliced them one last time before baking. And honestly, it was a lot easier than I thought it would be. Kinda fun too 🙂 Plus that honey flavoured dough!! SOOOO GOOD!
With my first bite, I knew this odd experiment was a roaring success because the honey in the dough (instead of the original recipe’s maple syrup) shone through so beautifully, I’m going to always make scones with honey in them. Plus sweet-sour peaches coated in cinnamon-sugar that lift these scones up to next level awesomeness. Move over, strawberry scones 😀
(I’m sorry for the hideous light in my kitchen, this is why I don’t have too many posts with in-process shots!)
The scones are delicate so make sure the dough is very well chilled at all times, and pop the prepared scones back in the fridge for a few minutes before baking. And as incredible as they are just warm from the oven, they do hold their shape better after cooling.
Buttery and fruity and just begging for a cup of hot, strong coffee, even if it is summer. Here’s to doing the things we shouldn’t be doing in the heat 😀
- For the scones
- 1 and ¾ cup regular flour
- ½ cup wholewheat flour
- ½ cup oats (instant oats are fine)
- 1 heaped tbsp baking powder
- 1 heaped tbsp caster sugar
- ½ tsp salt if using unsalted butter
- 160 gms cold butter, cubed (about ¾ cup but I find it easier to measure butter by weight)
- ¼ cup honey
- ¼ cup milk
- Beaten egg, cream or melted butter for brushing on top, optional
- For the peach filling
- 2 ripe peaches
- 2 tsps caster sugar (adjust according to sweetness of peaches)
- ½ tsp cinnamon powder
- In a large bowl, combine the flours, oats, baking powder, sugar and salt, if using.
- Add the cold, cubed butter and rub it into the flour mixture with your fingertips till it resembles coarse breadcrumbs. Some bigger lumps of butter are fine, more flakiness!
- In a small bowl, combine the honey and milk, then pour over the flour and butter mixture. Using your hands or a rubber spatula, bring the dough together. It will be soft but shouldn't be sticky. Sprinkle on a little more flour if needed. Shape into a rough ball, wrap in clingfilm and chill for 30 minutes at least.
- While the dough is chilling, peel the peaches and slice thinly. Combine the cinnamon and sugar in a small bowl and set aside.
- When the dough is chilled, unwrap it and place directly on a silicone-lined baking sheet. I found this the easiest way to transfer the scones to the oven, but you could also do this on a lightly floured surface.
- Pat the dough out into a roughly 10x6 rectangle. Curved edges are fine, we're not going for perfection. I eyeballed this till I got the dough to a thickness I could work with. You could make it thinner or thicker, depending on how confident you are with buttery dough and adjust baking times accordingly.
- Slice the dough in half vertically, then in 8 pieces horizontally. Spoon the peaches on to one side as shown above, dividing the mixture evenly. Sprinkle with cinnamon sugar. Using a large, flat metal spatula, flip the other side of the dough, one piece at a time, onto the peach topped pieces. I lifted them right up and created a 'sandwich' of sorts. Press down lightly to seal and then cut away from the rest of the dough The reason I suggest slicing the dough before flipping is simply because it's easier to do it in bits than all at once.
- You will now have four large scones. If you were working on a floured surface and need to transfer the scones on to the baking tray, do so now. That same large metal spatula will help.
- Chill the scones in the fridge and preheat the oven to 190 C.
- Once the oven is done preheating, slice the 4 large scones into half, for 8 smaller scones. Place them at least 1 inch apart.
- Brush with eggwash, cream or melted butter for a little browning on top. Bake for 20 to 25 minutes until golden-brown. Allow to cool a bit before digging in and a big scoop of vanilla ice cream wouldn't be the worst idea!