Georgia Peach Pecan Scones
December 12, 2020 | By Jeremy Scheck | 2 Comments
I was inspired to make something that screamed GEORGIA to raise awareness for the 2020 Senate Run-Off elections.
This recipe is minimally adapted from King Arthur Flour, but I will explain using my own technique and tips — and also how to use frozen peaches, which are in season all year round!
Georgia Peach Pecan Scones
Ingredients
- 2 cups (240g) all purpose flour + a handful more for your work surface
- a pinch of kosher salt
- 1/3 cup (66g) white sugar
- 1 tablespoon of baking powder
- 1/8 teaspoon freshly grated nutmeg
- 2 eggs
- 1/3 cup (75g) full fat Greek yogurt
- 1/4 teaspoon almond extract
- 6 tablespoons (85g) thinly sliced frozen unsalted butter
- 1 cup (142g) frozen peaches, chopped - fresh is fine, but stickier to work with
- ~1/2 cup pecan pieces (use as much as you want)
- 1-2 tablespoon heavy cream + raw sugar for topping
Instructions
- Preheat the oven to 375° F.
- Mix together the flour, salt, sugar, baking powder, and nutmeg in a large bowl.
- In a separate measuring cup, whisk together the eggs, yogurt, and almond extract. Set side.
- Briefly work the butter into the flour mixture with your hands, but if it's cut really thinly, you don't have to do much,
- Add the wet ingredients to the dry, and mix gently with a big spoon or spatula.
- When the mixture seems about 80% combined, lightly flour your work surface and dump all the dough onto the counter. Loosely press it into . a circle (but we want to avoid overworking the dough).
- Add the peaches and pecans on top of the dough and fold the bottom over itself to get as much as you can inside the dough.
- Using gentle but intentional maneuvers, get the dough back together into a cohesive circle, without having the filling spill all over the place.
- Cut into 6 or 8 triangles, and place on a lined sheet tray.
- Freeze for 15 minutes (to make sure they will come out extra light and flaky), then brush with cream and sprinkle raw sugar on the tops.
- Bake at 375° F, 17-20 minutes, until they are golden all around.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
Ran to the store as soon as I saw this recipe and it was so worth it. These came out so delicious!
Do you think these could be made with apples. If possibly precooked on the stovetop first?