Peach Scones

Anyone remember my very first post? My Perfect Yummy Scones?  Well…. I used that recipe as my base for these flavorful, fresh peach scones after my trip to the orchard! (see my Peach Palooza post) These scones won’t disappoint! And the sweet peaches were just the right hint of sweetness! I added my cubed peaches right to the scones, but if you feel like your peaches need a little added sweetness, you can add some cinnamon and sugar. Make sure to add your cinnamon and sugar mixture right before you add the peaches to the scones. When you add sugar to peaches, they like to make juice. Juice is usually good, but not in your scone dough! Enjoy!

peach scones

 

Peach Scones
A light and fluffy scone stuffed with fresh peaches!
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Peach Scones
  1. 2 cups all purpose flour
  2. 1 tbsp baking powder
  3. 3 tablespoons sugar
  4. 6 tablespoons cold, cubed butter
  5. 1 egg, whipped
  6. 1 cup cream
  7. 1 cup fresh peaches, cubed (sprinkle with 1 teaspoon sugar and 1/4 teaspoon cinnamon if they aren't sweet enough)
Instructions
  1. Mix together dry ingredients, add butter, mix with a food processor or pastry blender until mixture resembles cornmeal. Add egg and cream. Stir until just combined. Roll onto floured board. Form into a disk. ( I always cut the mixture in half at this point to make small scones) Once you have a disc, place peaches in center of disc and fold over. Form dough into disc again and cut with a sharp knife into 8 equal pieces. Repeat with your other disc. Bake at 425 for 14 minutes or until cooked through. (if your peaches are very ripe and juicy it may take the peaches longer to bake) Enjoy!
Notes
  1. *If you decide to add cinnamon and sugar to your peaches, make sure you do it right before you add the peaches to your scones.
Sweets & Whimsy http://sweetsandwhimsy.com/

Peach Palooza

 We love to go pickin’! We have an orchard near our home where we pick our fruit in the summer and fall and cut our Christmas trees in the winter! Someday, we’d love to have an orchard and farm of our very own. Until then, we love spending time at Hartland Orchard! This trip we took Mims and we picked yummy peaches! With lots of little hands helping us, we each picked a peck of the best peaches I’ve ever had!  mims and kids peach picking  I had many things on my list of how I wanted to use my perfect peck of peaches, but my peach cobbler  was at the top of my list! I’ve been making this recipe for several years and using these fresh, sweet peaches took this recipe to another level! YUM!finished cobbler  Beautiful Redskin-Freestone peaches. These were all so incredibly good right from the tree. Like peach candy. It’s always a good idea to taste your fruit before you add any other ingredients (especially sugar) My original recipe for peach cobbler called for 2 cups of sugar. Because the peaches were so sweet, I was able to cut the sugar by half.peaches  I peeled and sliced the peaches- 8 cups! These peaches were HUGE- so I was able to get 8 cups out of only 6 peaches! peaches2  Add sugar, flour, vanilla extract and melted butter to your sliced peaches…..add to peaches  Let the peaches sit at room temperature until it forms a thick, rich sauce. I’m always very tempted to stop the recipe at this point and spoon this concoction over oatmeal or ice cream!!!juicy peaches  Add half of your peach mixture to the bottom of a 9×13 glass dish. peaches3  Prepare your pie crust. You can use homeade or store bought crust for this recipe. I used store bought. Make sure to purchase the package that has two pic crusts included. With the first pie crust roll it out on a floured surface to fit the shape of your baking dish. crust  Place your pie crust over the peaches…crust over peaches  Bake at 475 for 14 minutes…baked crust  Place remaining peach mixture over pie crust….second layer of peaches  With your second pie crust, roll out into a rectangle again, then cut crust into strips. You will use these strips to make a lattice design. You can weave the pie crust or not…. it really doesn’t matter in my opinion.lattice  It also doesn’t matter if you don’t have a piece long enough or other pieces are too long…. just add some or take away as needed. It will all bake together and be beautiful in the end!add lattice  Once the lattice is complete, sprinkle top with cinnamon and sugar….. Bake at  475 degrees   for 10-14 minutes or until peaches are bubbly and crust is golden brown.finished cobbler

You will thank me for this one! So very good!! Other than eating the peaches directly from the bag, we made lots of other goodies as well!! Peach scones, smoothies, crumble, and salsa! I also peeled, sliced, and chunked up the precious little of the peaches that was left to freeze for peach smoothies all winter long! Can’t wait to share these fantastic recipes with you!   What are YOUR favorite summertime foods?

Peach Cobbler Supreme
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Ingredients
  1. 8 c. sliced peaches
  2. 1 c. sugar (add more sugar if your peaches are not sweet)
  3. 3 tbsp. flour
  4. 1 tsp. vanilla
  5. 1/3 c. melted butter
  6. Pastry for double crust pie (use Pillsbury All-Ready crust and cut into desired shapes)
  7. 1/4 teaspoon cinnamon
  8. 2 teaspoons sugar
Instructions
  1. Combine peaches, sugar, flour, vanilla, and butter. Spoon 1/2 mixture into buttered 9x13-inch dish. Cover with pastry and bake at 475 degrees until browned. Spoon remainder of peach mixture onto baked pastry. Cut remaining pastry into strips and arrange in lattice design. Sprinkle with cinnamon and sugar. Bake until browned- about 10-14 minutes.
Adapted from http://www.cooks.com/recipe/kz0rr2ln/peach-cobbler-supreme.html
Adapted from http://www.cooks.com/recipe/kz0rr2ln/peach-cobbler-supreme.html
Sweets & Whimsy http://sweetsandwhimsy.com/

Watermelon Granita

Watermelon is a summer staple at our house. I love the sweet juice that runs down our chins and the black seeds that inevitably end up over the deck and will someday bring a harvest of our own beautiful watermelons!  A few weeks ago, we were heading out of town  and I still had a half of a watermelon in the fridge. Throwing out that big beautiful fruit was unheard of, so, I made this fresh, watermelon-y  semi-frozen  dessert and it was still perfect when we arrived back home. I can’t wait for you to try this one!! YUM! 
final granita

First, prepare you watermelon by cutting off the rind from the fruit. I love this method of cutting fruit.  Put the fruit flat side down and cut the rind of the watermelon off with a sharp, serrated knife, cutting at an angle. watermelon

cut off rind

 

supremedThen you can take your rind-less watermelon and cut into chunks. 

chopped watermelon

 Put the prepared watermelon into the blender….

watermelon in the blender

 Add 1/4 cup sugar and the juice of 1 lime…. if you have a super sweet watermelon, you may not need to add sugar.  The lime juice is the perfect compliment however! Who would have guessed! 

lime sugar

 For a special grown-up version….add a splash of vodka or any alcohol that freezes well…..

vodka

 Blend until incorporated. You can pick out the white seeds if you like, but they can be digested easily if you miss a few!  Place your watermelon puree into a glass dish. Since I made a vodka version and original, I went ahead and divided them into separate glass dishes. Put your dishes in the freezer for about an hour. Take dishes out and scrape with a fork- you are looking for a slushy type of consistency. Repeat process…..

prepare for freezer

Once your watermelon granita is fully frozen and the consistancy is to your liking, it is ready to serve! It’s soooo very good and the perfect treat for a hot summer night! Enjoy!
granita

 Serve with a slice of lime or with just a spoon! It is fantastic!

final granita

 What other fruit could we make into a granita? applesauce granita? pineapple granita? strawberry or cantaloupe granita! oh….coffeee and chocolate….Wow, I have alot of experimenting to do! See you soon for more yummy summertime treats! Next up…. my favorite- Peach Cobbler!!

 

Salsa Crazy

I don’t know if I would call these two recipes salsas or  sauces or what…. but, they are both yummy, not just with chips, but they compliment any meat dish very nicely!  It also is a perfect way to use summers fresh bounty of fruit and veggies! Can’t wait for you to try these- if not now- then in the middle of winter when you need a little taste of summer! What we have today: Fresh Peach Salsa AND Black Bean Corn Salsa!
black bean salsa

Peach Salsa

Fresh Peach Salsa

 

 

 

 

 

 

These were both made on a whim- so no step by step pics…. but they were both so good, I had to post! Enjoy!!

 

 

 

Fresh Peach Salsa
A fresh sweet and spicy salsa perfect with chips or served with grilled chicken!
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Ingredients
  1. 2 peaches, peeled and chunked
  2. 1/2 yellow onion
  3. 1/4 cup fresh parsley
  4. 1/2 cup fresh grape tomatoes, cut into quarters
  5. Juice of 1 lime
  6. salt and pepper, to taste
Instructions
  1. Mix all ingredients together and enjoy!
Sweets & Whimsy http://sweetsandwhimsy.com/

 

Black Bean Corn Salsa
A delicious and fresh salsa that pairs nicely with grilled flank steak!
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Ingredients
  1. 1 avocado, cut into chunks
  2. 1 can black beans, rinsed and drained
  3. 2 ears corn, roasted and cut off the cob
  4. 1/2 purple onion, finely diced
  5. 1 garlic clove, finely diced
  6. 1 vine ripened tomato, seeded and finely diced
  7. 1/2 jalapeno, seeds removed and finely diced
For the lime sauce
  1. 1 lime, juiced
  2. salt and pepper, to taste
  3. 1 teaspoon sugar
Instructions
  1. Place all prepared veggies into a large bowl. Whisk sauce ingredients together. Pour over veggie. Stir gently to combine! Enjoy!
Sweets & Whimsy http://sweetsandwhimsy.com/