Just Peachy Blueberry Peach Pecan Scones

There are peaches, and there are peaches. There are the ones you buy at the supermarket with no taste, or the ones you buy and have to wait for 4 or 5 days for them to ripen before eating them,  and there are just picked, juicy, ripe, let’s-eat-them-today peaches that taste like summer sweetness. I have met few folks who do not like a good, ripe peach that you can eat in hand while the juice runs down your arm, which is one of life’s simple joys. This post is an ode to those kind of peaches.

In a few days there will be a new peach cookbook released by Gibbs-Smith Publishers that I had the pleasure of working on. “Just Peachy” by Belinda Smith-Sullivan. She is a person extraordinaire. Not only do her familial roots run deep in the South, she is a woman-of-the-world in both a culinary and travel sense.

Here is one of my favorite pics of Belinda amongst all those ready-to-pick South Carolina peaches. The granddaughter of Mississippi sharecroppers, Belinda is also a chef, food writer, creator of her on line of spice blends and a commercially-rated pilot who resides in South Carolina where some of the best peaches in the world grow which are the inspiration for this book.

photograph of Belinda by Mark Boughton Photography

The lovely photography in this book is by Mark Boughton. Check out his work on line. I had the rare chance to both style the food and do all the tabletop photo-prop styling for this cookbook and it was a great, just peachy time! Thanks Belinda and Mark.

Cover Image by Mark Boughton Photography “

This recipe, “Blueberry Peach Pecan Scones”, is easy to make and bake in less than 45 minutes total time. Serve them warm from the oven with homemade peach preserves (another recipe in the book you will love) and a smear of softened butter.

Because of all the peaches and blueberries, these scones are not as dry as some and were still good a few days after I baked them.

You can add the lemon glaze that is part of the recipe, or as I did, just sprinkle them with decorating sugar for the crunch.

Here, have a bite. Enjoy.

Blueberry Peach Pecan Scones

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 3/4 cup sugar (I used half white and half raw sugar)
  • 2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom (I love this spice so I used a bit more)
  • 1/2 cup butter
  • 1/2 cup buttermilk, or heavy cream
  • 1 egg
  • zest of 1 lemon
  • 1 teaspoon almond extract
  • 1 cup of peeled and chopped ripe peaches
  • 1/2 cup pecan pieces, toasted
  • 1/2 cup frozen blueberries (I frozen fresh berries on a flat tray and used instead of grocery store frozen, which you can use)
  • 1/4 cup milk, for wash
  • (My addition – 1/2 cup plain decorating sugar)
  • Glaze recipe: 1/4 cup fresh squeeze lemon juice + 1/2 cup confectioner’s sugar, sifted

Directions:

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cardamom. Cut butter into flour mixture using a pastry blender or your fingers until it resembles coarse meal. This step can also be done in the food processor.
  3. Combine buttermilk, egg, lemon zest and almond extract. Stir into the flour mixture along with the chopped peached, pecans and blueberries just until combined.
  4. On a lightly floured work surface, gather dough into a loose ball and flatten somewhat. Dust with flour, dough will be sticky, and roll out to about 3/4 inch thick. Cut dough into 4 inch square and then cut squares diagonally to make triangles. Place on parchment lined baking sheet. Brush with milk. (Dust with decorating sugar if you are using.) Bake for 20-25 minutes until golden brown.
  5. For the glaze mix together lemon juice and sugar until sugar dissolves.  Drizzle over warm scones if desired.

Based on original recipe by Belinda Smith-Sullivan from her cookbook “Just Peachy” published by Gibbs-Smith Publishers.

Teresa Blackburn      teresablackburnfoodstyling.com

Hooray…It’s National Cereal Day Orange Peel-Cardamom Gluten-Free Granola

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Hooray, March 7th is National Cereal Day and I celebrated this morning (really, most mornings!) with some Greek yogurt topped with my homemade “Orange Peel-Cardamom Gluten-Free Granola” and fresh blueberries.

Every time I make granola I tweak my basic recipe using whatever I happen to have in my pantry at the time. Recently I have ended up with quite a few nuts and flaked coconut leftover from photo shoots, as well as maple syrup and lots of oranges. One thing I noticed when looking back on previous granola posts is that each time I make it the mix gets simpler and simpler. Hopefully this translates into other parts of my life!

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Ingredients tossed together and spread out on parchment paper lined sheet pans ready for the oven…….

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… baked and finished off with additional ingredients.

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The candied orange peel (how-to candy orange peel here) and cardamom give this granola a wonderfully complex flavor that is both earthy and rich.

Here…..have a bite! Happy Cereal Day all month!

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Orange Peel Cardamom Gluten Free Granola

  • Difficulty: easy
  • Print

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Ingredients:

  • 3 cups gluten-free old-fashioned rolled oats (Bob’s Red Mill)
  • 1 1/2 cups whole almonds
  • 1 cup pecan halves & pieces
  • 1 1/2 cups dried cranberries or cherries, divided
  • 1 cup coconut flakes, unsweetened, divided
  • 1 tsp ground cardamom
  • 3/4 cup maple syrup
  • 1/2 cup slices almonds
  • 1/2 cup slivered orange peel, plain or candied

Directions:

  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
  2. In a bowl mix together the rolled oats, whole almonds, pecan halves and pieces, half of the dried cranberries and half of the coconut flakes. Toss ingredients together.
  3. Whisk together the cardamom and maple syrup. Drizzle over the oat mixture and toss to coat all ingredients well.
  4. Evenly divide mixture between the two sheet pans and spread out into even layers. Bake for 35 minutes, stirring often, until mixture is a light golden brown.
  5. Remove pans from the oven and evenly divide the remaining ingredients between the two pans – the second half of the dried cranberries and coconut flakes along with the sliced almonds and orange peel. Stir around to mix and return pans to the oven for another 10-15 minutes.
  6. Remove pans from the oven and let granola cool completely. Store in airtight containers for up to 3 months. You can also store in the refrigerator. A jar of homemade granola makes a great gift!

Teresa Blackburn      www.teresablackburnfoodstying.com     http://www.foodonfifth.com