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    You are in: Home / Recipes / Peach Jam Scones Recipe
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    Peach Jam Scones

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    winkki's Note:

    From the local paper, a recipe made popular at the Rather Sweet Bakery in the Texas hill country. The jam and peaches are baked as a filling layer inside the scone...wonderfully different!

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    Units: US | Metric


    1. 1
      Preheat oven to 425F.
    2. 2
      In lg food processor bowl fitted with metal blade, process flour, 1 cup of the sugar, baking powder, and salt for 30 seconds.
    3. 3
      Cut butter into 1/2" cubes and add to flour mixture, pulsing blender until mixture is crumbly.
    4. 4
      With processor running, slowly add 1-1/2 cups of buttermilk through top tube; turn off as soon as buttermilk is added.
    5. 5
      If dough is beginning to get sticky, remove it; otherwise continue adding buttermilk, 1 Tbsp at a time, until it begins to form a ball and then remove it.
    6. 6
      On a lightly floured surface, pat dough into 1/4" thick rectangle (approx 12"x10").
    7. 7
      Spread a thin layer of jam lengthwise over half the dough.
    8. 8
      Arrange peach slices in a single layer over the jam.
    9. 9
      Fold plain dough over the peaches to make a 12"x5" rectangle (like closing a book).
    10. 10
      Cut dough into 8 triangles and sprinkle with remaining 1/4 c sugar.
    11. 11
      Bake on ungreased cookie sheet for 10-15 min, until light golden brown.
    12. 12
      Makes 8 large scones.

    Ratings & Reviews:

    • on October 29, 2011


      We enjoyed these scones for breakfast this morning with a cup of tea. I used frozen peaches (thawed) but used a peach jam from a local peach orchard. I did cut the recipe in half in order to fit the dough ingredients in my standard-sized food processor. I had no trouble with the dough coming together. I used a tri-fold on the dough rather than just folding in half and then baked a few minutes longer to ensure the centers were cooked through (covering with foil when they became golden brown). I got 8 "normal" sized scones even though I made only half the recipe. I do think next time I may chop the peach segments into smaller bit-sized pieces. Very tasty. Thanks for sharing the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2007


      I think that this recipe is very easy and delicious! It is a hit with my family. My processor is not a large one, so I just cut the recipe in half. I also have mixed it half / half, then combined it all together on my counter. Both ways work very well. YUMM!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2006


      These scones tasted fine but they were not spectacular. The dough is difficult to work with and nearly impossible to make in a food processor as stated in the recipe. I have an 11-cup capacity Cuisinart (not a giant but certainly not small potatoes either) and it was overflowing so I ended up dumping the whole mess in my large mixer instead for the buttermilk addition. Even that was very full and the dough was incredibly sticky so I ended up adding about 1/2 cup of additional flour. I would imagine a commercial food processor could do it or you could half the recipe. I cut the scones into smaller triangles since I was taking them to a meeting and they were still very large. They also opened up (like turnovers almost) in the oven and were not very attractive. But, again, they tasted ok and everyone at my meeting liked them. I don't think I would make them again though. I will probably stick to my regular scone recipe (Paula Deen's) and just add peaches and peach jam to the mix.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Peach Jam Scones

    Serving Size: 1 (296 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 866.7
    Calories from Fat 324
    Total Fat 36.0 g
    Saturated Fat 22.2 g
    Cholesterol 93.3 mg
    Sodium 678.7 mg
    Total Carbohydrate 125.8 g
    Dietary Fiber 3.6 g
    Sugars 48.0 g
    Protein 12.1 g

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