Rosemary Peach Balsamic Scones

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Our produce basket this week contained peaches, which ended up resulting in these Rosemary Peach Balsamic Scones.

We never know what’s coming in our Produce Express Retail Box, until we pick it up every Friday. It’s a lot of fun to make bets with each other on what we’ll see, and to come up with a plan on what we’ll be eating for the week, as we’re washing and sorting everything. We signed up for these boxes as a way to avoid grocery stores for the foreseeable future, but who knows - we may keep doing it even after things safely return to normal.

Anyway, as with most of my recipes, this one took a bit of a roundabout trip to fruition. At first I was thinking I’d dehydrate the peaches, but then I started leaning towards muffins. I’ve done a LOT of muffins in the last while, but I haven’t made scones since... probably since we were shooting Maize Craze: Spectacular Sweet Corn Recipes, so it’s been a while. Peach scones led to brainstorming on what herb or spice I should add to punch it up a bit, and balsamic vinegar was added at the last possible minute.

It came together as a scone that’s both sweet - but not overly sweet - and savoury. The fruity peach and herbal rosemary flavours work so well together, while the bit of tang and richness from the balsamic vinegar just really caps it off and ties it all together. The texture is great - crusty on the outside, tender on the inside.

They’re easy to make, but sure to impress!

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5 from 1 vote

Rosemary Peach Balsamic Scones

These Rosemary Peach Balsamic Scones are both sweet and savoury, bursting with fruit and herbal flavours, all complimented with a little balsamic vinegar. Easy, but sure to impress!

Course Breakfast

Cuisine British

Keyword breakfast pastry, brunch, scones

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 Scones

Calories 359kcal

Author Marie Porter

Equipment

Parchment Paper

Baking Sheets

Ingredients

• 2 ½ cups All-Purpose Flour
• ¼ cup Granulated Sugar
• 2 tsp Baking Powder
• 1 tsp Salt
• 1 tsp Finely Chopped Dried Rosemary
• 6 Tbsp Butter Chilled
• 1 ¼ cup Chopped Peaches
• ¾ cup Milk*
• 1 Tbsp Balsamic vinegar
• 1 Tbsp Milk

Instructions

• Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
• In a large bowl, combine flour, sugar, baking powder, salt, and rosemary.
• Chop chilled butter into small cubes. Cut butter into dry ingredients using a fork (or two!) or a pastry blender / cutter until mixture is distributed throughout, and mixture resembles gravel.
• Add peaches, milk, and balsamic vinegar to dry ingredients, stir JUST until combined - mixture will be a little sticky.
• Turn dough out onto a floured surface, sprinkling some flour on top. Gently knead for a few seconds, then gather dough up into a ball.
• Press down to a disk that’s an even 1" thickness, cut into 6 wedges.
• Transfer scones to prepared baking sheet, brush with the remaining milk.
• Bake for about 25 minutes or until golden brown.

Notes

• Dairy free alternative milks also work in this, just use unsweetened types!

Nutrition

Calories: 359kcal | Carbohydrates: 54g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 667mg | Potassium: 157mg | Fiber: 2g | Sugar: 13g | Vitamin A: 509IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 3mg

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