Ginger Peach Scones

Hey ya’ll. It’s fall and that means it’s Ladies’ Season. Not because there are handsome hunks lining the streets or anything. It isn’t raining men. None of that nonsense. It’s Ladies’ Season cause fashion. Because this is Han Solo Fashion season. Where all the skinny jeans-tucked into boots-accessorized with puffy vests-and holding a pumpkin spiced latte girls can hang out on patios, read a good book and Instagram about it.

Believe me, I’m not judging. This is my tribe. These are my people. I am one of them and I love it.

Fall is my favorite season, but not just for the fashion. I have always loved fall. The air smells amazing and the leaves are beautiful. I drive down my street and the trees form a golden canopy of sunlight that makes my heart so happy. I have always loved school and learning, so the season makes me think of back to school stuff which is exciting and fun. Eric and I met in October 7 years ago and got married in September 2 years ago, so fall is our season of love. 🙂

Not gonna lie. The food this time of year doesn’t hurt. I like pumpkin just like the next basic broad, but I kind of wanted to try something different that would warm me up on a chilly day when I have my latte and my horror book. (Head’s up: Check out The House by Christina Lauren. They are a writing team that just smash this YA haunted house book out of the park. Perfect for a stormy night at home #blahblahbooks!)

I decided to take a shot at:


Ginger Peach Scones! They are sweetened with honey, not sugar so they don’t bang you over the head with sweetness. The peach adds just the right amount of flavor and the ginger and cinnamon warm them up so they are sweet, slightly spicy and oh so soft and delicious.

Let’s make like a dumb blonde in a slasher flick and head to the kitchen where the knives are instead of out the front door!


For these delightful little nuggets of sunshine, we need flour, butter, eggs, milk, peaches, baking powder, salt, ginger, clove, cinnamon and honey. I used some honey that my friend Scott made cause he has bees.

Which is just super cool.

But if you don’t have a friend with bees, you can get local honey anywhere. The local-er, the better.

I sifted the flour before getting started so it was all smooth and primed to be mixed. This cuts down on extra mixing and excessive gluten production which can lead to tough scones. No beuno. Whisk together the flour, clove, ginger, cinnamon, baking powder and salt. Make sure all the individual ingredients are evenly distributed. It should be kind of speckled throughout when you are done.

In a separate bowl, whisk together the eggs, milk and honey. Honey is super hard to mix into things. It gets all clingy and wants to hang out in a clump at the bottom of the bowl. It doesn’t know how to go with the flow and get swept up in the excitement of the day. You have to just work it like crazy and eventually it will break it down and become completely incorporated into the rest of the mixture. Be patient but a little aggressive. You can also just use the same amount of granulated sugar here instead of honey, but the honey adds a certain layer of sweet that isn’t just sugary. It adds another dimension that pairs so well with the ginger and peach, I think you will agree it is worth the work to get it all mixed in there.

Ok. Now, we turn our attention back to the butter. We have to cut the butter into the flour mixture. This is always the point in the recipe where I hem and haw about what technique to use. Well! I have finally figured out the BEST way to get butter into flour.

Story time! I was out hunting for that spiced vanilla sugar I really like and popped into Savory Spices down in Brookside to get it. I also wanted to ask the ladies there if they carried pastry flour because this recipe originally called for it. They didn’t have it, but one of the girls there used to be a legit pastry chef. Like, not just tinkering in her kitchen. She got paid to bake!

Anyway, she told me about flour and what not and then asked what it was for. I said I was trying out some scones and thought I would try the pastry flour because the first time I made these, I wasn’t stoked about the texture.

Then we talked about butter. Turns out, the texture problem wasn’t about the flour. It was about how I cut in the butter. I wasn’t doing it right, which led to not fluffiness. And before you ask, yes. Not fluffiness is a totally legitimate phrase.

Anywho! She told me the way to cut butter in isn’t with knives, forks or hands.

It’s with a cheese grater.


You freeze the butter and only take it out when it is time to use it. Then just grate it into your flour mixture and toss to combine. This way, you know you have evenly sized bits of butter, and you can ensure they get distributed throughout the flour mixture. The process is so quick, you also minimize melting butter which increases the likelihood of a light, flaky pastry.  *Sings: The More You Know!*

Ok. So do that.

Stir the wet ingredients into the dry, but only until all the dry ingredients are completely absorbed. Do not overmix. If I were in that episode of Are You Afraid of the Dark  The Tale of the Dangerous Soup” where Dr. Vink (with a va-va-va) makes you face your fears to get the secret ingredient for a signature dish at a fancy restaurant, I would have to face tough, overmixed scones. Please to no.

Also, I really miss that show…

Ok. It’s mixed! Grab your diced peaches and fold them into the dough.

Line a baking sheet with parchment paper to prevent sticking and turn the dough out onto the sheet. Form it into a thick circle about 6-7 inches across. Place the entire baking sheet in the freezer for 20 minutes to give the dough time to firm up.


While the dough is in the freezer, preheat the oven to 425°. After the dough has been in the freezer for 20 minutes, take the baking sheet out and slice the circle into 8 or 10 pieces. I used a pizza cutter and kept it wet to avoid sticking. You might need to space the pieces a little bit apart so they have room to expand in the oven.


Mix an egg white with a splash of water and brush the scones with the mixture. Sprinkle with cinnamon sugar or if you are fancy, Spiced Vanilla Sugar. 🙂

Bake for 15-17 minutes depending on how janky your stove is.


Remove from the oven and place entire baking sheet on a cooling rack for 5 minutes. After 5 minutes, transfer the scones to the cooling rack to finish cooling slightly, then enjoy. You can also warm them back up before serving.

Not gonna lie, I’m still figuring out how to get the crunchy outside, fluffy inside thing going, but the grating butter deal did give me the fluffy inside and the flavor of these babies is dead on. Enjoy them with coffee, tea or another scone! 🙂


Nosh on, friends!

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Ginger Peach Scones

Yield: About 8-10 scones Prep: 10 minutes + 20 minutes freezing time  Bake: 15-17 minutes


1/2 cup unsalted butter

2 1/2 cups unbleached flour (sifted)

1/2 tsp ground cinnamon

1/2 tsp ground clove

1 tsp ground ginger

3/4 tsp salt

1 Tbsp baking powder

2 eggs

2/3 cup local honey

1/4 cup milk

1 cup diced peaches (I used frozen peaches that I thawed and then pat dry before dicing)

1 egg white

Spiced vanilla sugar (or cinnamon sugar- whatever flavor you go for)


  • Place butter in freezer to firm up. Leave it there until you absolutely HAVE to take it out to use it.
  • Whisk together flour, cinnamon, clove, ginger, salt and baking powder in a large bowl and set aside.
  • In another mixing bowl, whisk together eggs, honey and milk. Set aside
  • Take butter out of the freezer and grate into the flour. Once all the butter has been used, toss all the butter bits in the flour mixture to make sure they are evenly distributed.
  • Stir wet ingredients into dry ingredients until they are just combined. Do not overmix.
  • Gently fold in diced peaches.
  • Turn dough out onto a baking sheet lined with parchment paper. Work dough into a circle about 6-7 inches in diameter. Place in freezer to firm up for 20 minutes.
  • Preheat oven to 425°.
  • Remove dough from freezer and form it into a more firm and tight circle. Try to maintain even thickness all around. It should be about 1″ thick
  • Cut into 8-10 slices with a pizza cutter. Whisk your egg white with a splash of water and brush the slices with the egg white. Sprinkle spiced vanilla sugar on top of each slice.
  • Bake 15-17 minutes or until golden brown.


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