Gluten-Free

Peach Elderberry Scones

How to Bake

Estimated bake & assembly time: 1-2 hours

Makes: 12 scones

Best eaten within 1-2 days

"Peachy days and sun rays—the simple joys of summer!”

What’s in the box?

Gluten-Free Flour Blend

Vanilla

Sugar

Gluten-Free Dusting Flour

Powdered Sugar

Pastry Cutter

Ingredients you’ll need:

  • 2 eggs

  • 1/2 cup Cold butter or Margarine

  • 3/4 Cup Plain Greek Yogurt ( I used FAGe Lactose Free)

  • 1/4 cup + 1 TBsp Milk or Dairy Free Alternative

  • 2-3 Fresh or Frozen Peaches

Equipment you’ll need:

  • Mixing Bowls

  • Measuring Utensils

  • Spatulas

  • Whisk

  • Cheese Grater

  • Knives

  • Sheet Pan

  • Parchment Paper

Tips & Tricks

2

Scones

1

You’ll want to make sure all of your ingredients are really cold! I like to throw my butter into the freeze for about 20-30 minutes, so it’s nice and solid when I go to grate it into the flour mixture.

The cold butter is what makes these scones light and crisp at the same time.

It’s also super helpful to get all of your ingredients measured out before starting to mix them. This is called Mise en Place, a french phrase meaning “putting in place.”

You can always put your ingredients back into the fridge until you need to use them in the recipe.

Peaches

If you’re using frozen peaches, allow them to thaw completely. When thawed, cut them into bite sized pieces if aren’t already. Use a towel to pat them dry. You don’t want all of that excess moisture.

Step-by-Step Instructions

Mix Dry Ingredients

1

In a large bowl, mix together flour and sugar with a whisk making sure there are no lumps.

Mix Wet Ingredients

2

Gluten-Free Flour

Sugar

3/4 Cup Greek yogurt, 2 Eggs, 1/4 cup Milk

In a separate bowl, mix together all of the wet ingredients (vanilla, greek yogurt, eggs, and milk). Place this bowl back into the fridge until later use.

Grate the Butter

3

Vanilla

1/2 Cup Butter (frozen)

Using a cheese grater, grate your cold (frozen) butter into the flour mixture. Once grated, mix until the butter is coated in flour. The use the provided pastry cutter to cut the butter into the flour, creating smaller pieces. You want the mixture to resemble course sand.

Add in the Wet ingredients

4

Create a well in the center of the flour mixture and start to slowly pour the wet ingredients into the dry ingredients. As you pour, mix the dough until it comes together. It should be crumbly, but moist at the same time.

Mix in the Peaches

5

Gluten-Free Flour

2-3 Fresh Peaches

Peel and dice your peaches into bite sized bits. Use the dusting flour to coat the diced peaches. Add the coated diced peaches into the scone dough by folding gently until there are peaches all throughout the batter.

Dump the scone dough onto a lined-prepared baking sheet. Separate the dough into 2 large disks. Each should be about 8-10" inches in diameter and about 1 1/2 inches tall.

Cut each disk into 6 triangles, creating 12 scones. Separate them by using a spatula and place them about 2 inches apart from each other. Place in the freezer to firm up while you preheat the oven.

Preheat the Oven to 400° and Bake!

6

Once the oven is preheated, remove the scones from the freezer and put them straight into the oven for 20-25 minutes, or until golden brown!

Remove from oven and allow to cool completely!

Make the Icing

7

Powdered Sugar

1 tbsp Sailor Mercy ElderBerry Syrup, 1 tbsp milk or milk alternative

In a small mixing bowl, mix together powdered sugar, 1 tbsp elderberry syrup, and 1 tbsp of milk with a whisk until there are no powdered sugar clumps.

When scones are completely cool, drizzle elderberry icing over the scones. Now all that’s left to do is enjoy!