A cool autumn morning just begs for warm scones. And these are full of the flavors of fall! Pumpkin butter adds that extra smoothness and exceptional flavor while acting as the perfect backdrop for a peach glaze. Don’t underestimate the power of a mild olive oil to take you baking to to next level. And the balsamic in the glaze? Well, my husband tasted it and said, “…is there crushed peach in this?” ‘Nuff said!
2 C all-purpose flour
1/3 C sugar
2 T baking powder
1/2 t kosher salt
1/2 t cinnamon
1 1/2 t vanilla extract
1/3 C Raven’s Nest Pumpkin Butter
1/4 C Olivezia Chiquitita olive oil
1/2 C + 2 T whole milk
2 T Olivezia White Peach balsamic vinegar
2 T heavy cream or half n half
1/3 C + half of another 1/3 C confectioner’s sugar
+ diced fresh peach for garnish
Preheat oven to 425 degrees F.
In large bowl add flour, sugar, baking soda, salt, and cinnamon and mix them well with a spoon to incorporate spices. Add the oil, milk, pumpkin butter, and vanilla. Stir a few times with a large wooden spoon. Finish mixing until it comes together. Then empty dough onto floured surface. Don’t worry if there’s still a bit of flour and dough in bowl. Shape into a circle with hands and flatten to a disc about 6 inches or so in diameter and about 1 1/2 inches in thickness. Cut into 8 pie shaped pieces. Transfer to a cookie sheet on top of parchment paper. Bake for 13 minutes. Let cool.
To make glaze add the balsamic and cream in a bowl. Then add the confectioner’s sugar and blend well. Drizzle over cooled scones, top with chopped peaches, and serve!
©Photo and Recipes by Copyright, Camine Pappas, 2013 – 2022