A Jammin Life

Cookie Series Part 1 : Pistachio Cookies

Scone Series Part 4 : Peach Cream Scones

You know those moments in life when you think you might be a genius? Making this scone was one of those moments for me. Scones are soooo good when they are fresh with a crunchy outside and a soft inside. But after a couple hours, the outside isn’t that crunchy anymore and it just feels stale. So I set out to solve this problem. How can I keep the outside crunchy?

Eureka! Croissants have a similar problem, but almond croissants are always crunchy because of the baked frangipane on the outside. So what if I bake scones with the frangipane as well?

I made a regular scone dough, covered the top lightly with frangipane, baked it, and filled the inside with peach jam since it goes well with the almond flavor. And this scone ended up having crunchy, soft, creamy, smooth textures and such fragrant flavors with every bite. Yummm (:

You should try this recipe and reinforce the idea that I truly might be a genius after all!

• Scone Ingredients:
  • 358 grams all purpose flour
  • 60 grams sugar
  • 3/4 teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 113 grams cold butter
  • 1 cup cold milk
  • 1 Tablespoon lemon juice
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 Tablespoons sliced almonds
• Frangipane Ingredients:
  • 85 grams melted butter
  • 85 grams sugar
  • 85 grams almond flour
  • 1 1/2 Tablespoon all purpose flour
  • 1 egg
  • 3 drops almond extract
  • 1/2 teaspoon vanilla
  • 1 Tablespoon amaretto
• Peach Jam Ingredients
  • 500 grams yellow peaches
  • 125 grams sugar
  • 1 Tablespoon lemon juice
• Stabilized Cream Ingredients:
  • 1 cup cold heavy cream
  • 2 sheets gelatin
  • 2 Tablespoon powdered sugar
  • 1/2 teaspoon vanilla

• Scone Recipe:
  • mix all the frangipane ingredients together
  • mix flour, sugar, salt, baking powder, and baking soda in a large bowl
  • work the cold butter into the flour, pressing it into long and thin shards
  • stir together the milk, lemon juice, egg, and vanilla
  • add the liquid into the flour a little bit at a time while stirring with a fork
  • lightly knead the dough and add just enough liquid to bring the dough together
  • roll out the dough and fold it in half to create 2 layers of dough
  • repeat this process of rolling out and folding about 5 times
  • chill the dough, then cut it into six equal parts
  • spread a thin layer of frangipane on the top of each scone
  • sprinkle on sliced almonds
  • bake in a preheated oven at 190°C for 20 minutes
• Peach Jam Recipe:
  • heat everything in a pot on medium low heat
  • constantly stir and heat until the jam becomes thick
  • cool in the fridge – it’ll turn even thicker
• Stabilized Cream Recipe:
  • put the gelatin sheet in cold water and let it sit for a few minutes
  • squeeze out the water
  • put in a bowl and put just enough cream to cover
  • microwave for about 30 seconds until the gelatin melts into the cream
  • whisk cold cream, sugar, and vanilla to soft peaks
  • slowly drizzle in melted gelatin while whipping to stiff peaks