Cranberry-Peach Cream Scones

In today’s episode of Cleaning Out the Pantry, I reached for a bag of unsweetened, dried cranberries and some delicious dried white peaches from Trader Joe’s, courtesy of Mik❣️ For an explosion of flavor, I soaked the dried cranberries and peaches in one cup of warmed apple cider with a tablespoon of Braggs Apple Cider Vinegar. Enjoy today’s tasty delight. 😋

Cranberry-Peach Scones

  • 2 c flour
  • 1/4 c + 1 tsp raw sugar, divided
  • 1 T + 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 T + 1 tsp lemon zest, divided
  • 1/2 c dried cranberries
  • 1/2 c dried peaches, diced
  • 1 c apple cider /juice, optional
  • 1 T apple cider vinegar, optional
  • 1-1 1/2 c heavy cream
  • 4 T butter, melted and divided

Preheat oven to 425 degrees. In a small jar, combine 1 tsp sugar and lemon zest – stir and set aside. In a large bowl, sift flour, sugar, baking powder, and salt; whisk in 1 T lemon zest; if you soaked the fruit, drain liquid and pat dry, and add to flour mixture, tossing lightly to dust with flour. Stir in the cream and 2 T butter until just combined. Turn onto a floured surface, kneading gently about 30 seconds. Pat into an 8-10 inch circle. Using a sharp knife, cut in half and then cut each half into three parts. Place on a parchment-lined baking sheet. Brush with reserved butter, and sprinkle with that  lemon sugar you whipped up at the beginning! Bake 15-18 minutes – whip up a little clotted cream to slather on these gems! Love and warm scones ❤️ v

Quick Clotted Cream

  • 8 oz brick cream cheese, softened
  • 1 c chilled heavy cream
  • 2 T confectioners sugar
  • 1/2 t kosher salt

In a medium bowl, whip cream cheese until light and fluffy; add sugar, salt, and cream, beating until thickened, about 3-5 minutes. Enjoy!

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