The end of August is always a bittersweet time, especially for those in the teaching profession. I always have such mixed feelings as the new school year approaches. I find myself melancholy at saying goodbye to the freedom of later wake-up times and mid-week getaways while at the same time looking forward to all the excitement of a new, fresh start for the school year. I know it sounds a bit corny, but I miss my students. While I will certainly miss the free time in the kitchen creating, I can’t wait to hear “Hey, Mrs. D! How was your summer?” So, while students, parents, other teachers, and I all stand at this inevitable threshold of a new school year, I want to share with you one of the sweeter than bitter parts of this time of year…
Wait for it…
…the FRESH, RIPE PEACH!
You see them at the farmer’s market and they are just too darn pretty and perfumy to pass up. They can really be added to anything: salads, yogurt, a variety of desserts, alcoholic drinks, or salsas. I recently experimented with the fuzzy fruit in a scone recipe with some toasted almonds and was thrilled with the result! I, a faithful follower of Sally’s Baking Addiction, knew that she grates the all-essential butter instead of cubing it. I highly recommend it! She has such fool-proof tricks for the trade that are worth sharing. So, don’t pass on the peaches while they are in season and if you don’t feel like turning on the oven to make these scones, eating one fresh will be oh so satisfying.
Speaking of satisfying…
Be sure to catch next week’s post featuring another peachy recipe and also a wrap-up of all the summer happenings here on The Cooking Canvas. Stay tuned by subscribing, connecting through Facebook, Pinterest, Instagram, and Twitter. Until next time!
- 1 cup almonds
- 1/3 cup sugar
- 2 ripe peaches (peeled and chopped)
- 3 and 1/2 cups flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter, grated
- 1/2 cup half and half
- 1 egg
- 1 cup powdered sugar
- 3 tablespoons half and half
- 1/4 teaspoon almond extract
- In a small skillet, mix almonds and sugar together and place on medium-high heat on the stovetop.
- Stir almonds and sugar constantly, about 5-7 minutes, until sugar melts and almonds become coated and browned.
- Careful not to over-cook the almonds as they burn quickly.
- Transfer almonds onto a greased sheet of tin foil to cool.
- Heat oven to 400 degrees F.
- Combine flour, sugar, baking powder, cinnamon, and salt in a standing mixer.
- Add grated butter and mix until a course meal is formed.
- Mix in half and half and egg.
- Fold in peaches.
- Combine batter until all parts are incorporated.
- On a greased baking sheet, lay batter in two long, log-shaped forms that are about an three-fourths of an inch thick.
- Sprinkle toasted almonds on top of batter. Almonds may have to be broken up as the sugar solidifies.
- Place scones in oven and bake 20-25 minutes until tops are golden brown.
- Cut into triangular shapes for easy serving and enjoy!
- Combine powdered sugar, half and half, and almond extract until a nice thick consistency.
- Pour over scones evenly.