Let me preface this post by saying: I am not a baker. Exhibit A:
Once, I attempted to make this Swiss Chard Pancetta Pot Pie from The Smitten Kitchen (one of my favorite cookbooks). This is what the pie is supposed to look like before it goes in the oven:
Aaaaaaand this is what mine looked like:
I know. I KNOW. It's embarrassing and hilarious.
In my defense, it actually tasted really good. I am a true believer that food does not always have to look perfect if it tastes good, but I'm sure you can understand why I did NOT blog about this bad boy. It's ok, you can laugh at it. I was a little hesitant to take on more baking but you know what, you will never get better at something without practice!
I decided to take on scones because I leave for England in TWO FREAKING DAYS and needed to practice my pastry skills. But, I wanted to go against the traditional British scone and give this a little "a yellow peach" twist.
So I decided on "Lemon Rosemary Scones with a Peach Glaze". Now considering I am not entirely experienced with baking, I am using a Food and Wine scone recipe that you can find here. I just subbed out the candied ginger for rosemary. I also did not use the glaze recipe they provided, but created a glaze using a peach simple syrup (recipe to follow).
I guess it's no secret by now that I love rosemary.
For the dough:
-2 1/4 cups all purpose flour
-1/4 cup granulated sugar
-1 tblsp baking powder
-2 tsp finely grated lemon zest
-1/2 tsp salt
-1 1/2 cups heavy cream
-2 tblsp fresh lemon juice
-1/8 cup finely ground rosemary
I made the dough first so that it could chill over night (optional) but I'll go ahead and explain the whole process here:
1. Preheat the oven to 375° and line a baking sheet with parchment paper (oh except guess what? I forgot to get parchment paper. I instead covered the sheet with foil and greased with a stick of butter). In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the ground rosemary.
2. On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick.
3. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet.
4. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
Now, let's talk about the glaze. I started by making a peach simple syrup because I also wanted to pair these scones with tea, and I wanted to add peach flavor.
For the Peach Simple Syrup:
-1 cup water
-1 cup sugar
-2 peaches cut into slices
Bring all of these to a boil on the stove, turn to low and let simmer for 5 minutes.
Cover and let steep for 25 minutes and then strain.
Boom. Easy. Delicious. I want to simple syrup everything.
For the Glaze:
-1 1/2 cups powdered sugar
-3-4 tbslp whole milk
-2 tblsp peach simple syrup
Slowly stir the milk and syrup into the sugar to create a glaze.
*Quick side note, I use a hand mill to get any bumps out of the flour and the powdered sugar. It makes such a difference.
Luckily, my friend had the exact same one I grew up with when I would bake with my mom and he happened to be getting rid of it. One man's junk is a yellow peach's treasure.
And that's all the components right there! Once the scones have cooled, drizzle with the glaze and enjoy :)
Pair with ginger tea with some added peach simple syrup as well.
England....are you ready for me??
I'll also be three hours away from one of my all time favorites. Been listening to my girl on repeat. Check out my favorite album here.