2 cups all purpose flour
1 tablespoon baking powder
4 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup diced, peeled peaches
4 tablespoons heavy cream, for brushing the tops of the scones
2 tablespoons cinnamon sugar, for sprinkling on top
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. Drop the cubes of butter over the flour mixture. Cut in the butter using a pastry blender, or your hands. Work until the mixture resembles course meal.
In a small bowl or glass measuring cup, whisk together the heavy cream, egg, vanilla, and almond extract. Pour over the flour and butter mixture. Mix with a spatula or wooden smooth just until the dough comes together. Do not over mix. Carefully fold in the chopped peaches.
Transfer the dough to a flour surface and gently form into a ball. Flatten the dough into a round disk, about 3/4 inches high. Using a biscuit cutter, cut scones into circles and place on a baking sheet. You can cut scones into wedges.
Lightly brush scones with heavy cream and sprinkle generously with cinnamon and sugar. Bake for 15 minutes, or until golden brown. Let scones cool on a wire rack before serving.
3 cups all-purpose flour – divided
2 1/2 cup granulated sugar – divided
2 tsp. baking powder
1/2 tsp. salt
2 eggs – slightly beaten
3/4 cup butter OR margarine – softened, divided
1/4 Tbls. milk
3 cups chunked rhubarb
3 cups sliced fresh OR frozen peaches
(1) 3 oz. box red Jello® – your choice of flavor
In a mixing bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, and salt; stir in eggs, 1/4 cup butter, and milk. Pat mixture into bottom and sides of a greased 9″ X 13″ X 2″ baking pan.
Lay rhubarb and peaches evenly over the crust. Sprinkle dry Jello® evenly over rhubarb/peaches.
In a small bowl, combine 2 cups sugar, 1 cup flour, and 1/2 cup butter. Sprinkle mixture evenly over rhubarb/peaches.
Bake in 350 degree oven for 45 minutes.
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup milk
3 cups sliced peeled fresh or frozen peaches
1-1/2 cups water
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to a boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
Serve warm or cold with cream.
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew
Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.