Herbal tea adds depth of flavor to these tasty scones that are studded with peach and crystallized ginger.
Gluten-Free Ginger-Peach Scones
Serves: 11 to 13 scones
Ingredients
- 6 tea bags ginger-peach herbal tea*
- 1¼ cups heavy whipping cream
- 2 (4-ounce) containers chopped peaches in 100% juice, well drained (approximately ⅔ cup)
- 2½ cups gluten-free all-purpose flour blend for baking**
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3 tablespoons minced crystalized ginger
- 1 large egg
Instructions
- Place tea bags in a small bowl. Add cream, cover bowl, and let steep for at least 3 hours in the refrigerator. Gently squeeze and discard tea bags. Return cream to refrigerator to keep cold.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Blot peaches well with paper towels. Coarsely chop peaches.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in ginger and peaches.
- Add egg to chilled cream, whisking well. Gradually add ¾ cup cream mixture to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry and won’t come together, add more cream mixture, 1 tablespoon at a time.) Gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface**, and knead gently until somewhat smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll dough to a ¾-to 1-inch thickness. Using a 2-inch fluted round cutter dipped in flour**, cut as many scones as possible from dough, rerolling scraps as necessary. Place scones 1 inch apart on prepared baking sheet. Freeze for 15 minutes.
- Brush top of scones with remaining cream mixture.
- Bake until edges of scones are golden brown, approximately 20 minutes. Serve warm.
Notes
*We used Bigelow Benefits Ginger & Peach Herbal Tea.
**We used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
**We used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
