Well, soon I will be trading my weekly scone indulgence for a croissant.
So, what’s an american scone lover to do? Make them and enjoy every last crumb! I think the oven in my parisian flat is more equivalent to a “toaster oven” so I may attempt to bake scones but we shall see what comes of them.
I made peach scones with cinnamon glaze yesterday and they are YUMMY! I created this recipe for a bakery I was consulting for back in 2009. These babies literally flew off the shelves ~ by 8 am every morning we were out with people asking if we could make a fresh batch. I hired another baker just to produce scones all day.
That little bakery has since closed, so what to do with these fabulous scone recipes?… Share them with all of you – bien sur!
Go to the farmer’s market this weekend and scoop up the last of the peaches. Then make these and enjoy with your morning coffee or afternoon tea! (recipe below)
In other news I am packing away…the countdown has turned into 3 days. Yes, after the weekend I will begin my new life in Paris. To say I have no anxiety or fear would be a lie. I am absolutely starting to have that feeling of “what on earth am I getting myself into?” I am starting to get nervous about not speaking the language, getting around in Paris, meeting people, studying a hard subject, being taught about wine in french, being held hostage by a terrorist in a train, and the list goes on. BUT – all of these nerves are truly overpowered by an extreme giddiness. A zest for life that I am about to tackle. So I say bring on the fear so I can conquer it.
It’s the possibility of having a dream come true that makes life interesting. Life begins at the end of your comfort zone ~ Paul Coelho
I just received my new books from amazon and cannot wait to read them on the plane.
Meet Paris Oyster ~ I love Mireille Guiliano and always read whatever book she comes out with. This is about an oyster bar in Paris.
Comfort Me with Apples ~ This is written by Ruth Reichl editor of Gourmet Magazine about her first embarkment in a career as a restaurant critic.
Next post will be from Paris. All packed 🙂 Yes, just 3 suitcases + my purse is all it takes to move to Paris! I will thank myself later for it.
If you are on Instagram please follow me! You can click at the little camera icon on the bottom right of this blog home page. (under the search bar) @the_parisian_wine_girl
Peach Scones with Cinnamon Glaze
Makes 10 scones
2 1/2 Cups AP Flour
1/2 C + 2 TBSP Sugar
1/2 Tsp Kosher Salt
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 & 1/2 Tsp Lemon Zest
8 oz. butter (2 sticks, unsalted)
3 oz. Heavy Cream
3 oz. Buttermilk
1/2 Tsp Vanilla Extract
1/4 Tsp Almond Extract
2 Peaches, peeled & chopped
Preheat oven to 350 degrees F.
Chop butter into 1/2 inch cubes and refrigerate while preparing other ingredients.
Combine flour, sugar, lemon zest, salt, baking powder and baking soda in the bowl of a kitchen aid mixer.
Separately, combine cream, buttermilk, extracts, and one egg and whisk until combined. Set aside.
With the mixer running, add butter a few cubes at a time to the dry ingredients. Run on low speed until mixture is crumbly and butter is the size of peas.
Now, add wet ingredients and mix until just combined. Do not OVERMIX. Your dough should feel like sticky cookie dough.
Empty dough out onto a liberally floured surface. Flour your hands. Press dough into a large disk about 1 inch thick in height. Transfer disk onto a parchment-lined cookie sheet. Freeze or refrigerate for 10 minutes until dough sets. Then slice into wedges. Or use a large cookie cutter. You should get 10 scones out of the batter.
Refrigerate for another 10 minutes. Or freeze until ready to bake off.
Once dough is chilled bake for 30 minutes, rotating sheet-pan half way through.
Allow scones to cool then drizzle with cinnamon glaze.
*All of this “chilling” of the dough is so that the butter remains cold and when we bake the scones we get little pockets of butter. It also helps them hold their shape.*
Scones can last in the freezer wrapped for 4 months. Just take out at room temperature 45 minutes before you want to consume!
1/4 Cup Heavy Cream
1 cup powdered sugar, sifted
1/4 Tsp Vanilla Extract
3/4 Tsp Cinnamon, ground
a squeeze of fresh lemon juice
1 Tbsp Milk (optional)
In a mixer, combine all ingredients. Mix until smooth. Depending on the thickness desired, thin out with 1 tbsp milk. Once scones have cooled, drizzle with the glaze.