Peach tea bread and scones made with peaches are perfect at any time of the day but are a tasty addition to any afternoon tea menu.
Heavenly Peach Bread
3 cups diced, peeled fresh peaches
¼ cup Peach Schnapps
1 teaspoon vanilla extract
½ cup butter, softened
1 cup granulated white sugar
3 eggs at room temperature
2 and ¾ cups all-purpose white flour
1-1/2 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
Preheat oven to 350°F.
Simmer diced peaches with Schnapps until peaches are tender, about 5-8 minutes. Remove from heat, add vanilla, and set aside.
In a large mixing bowl, cream butter, and sugar. Add eggs, blending well.
In another bowl, combine flour, baking powder, salt, baking soda and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix gently with a spoon (not the mixer) until just blended.
Spread batter into two greased and floured 8-1/2 x 4-1/4 x2-1/2 pans. Bake in center of the oven for about 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
Cool in pans on rack for 10 minutes. Turn out on rack and let cool completely before slicing.
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup granulated sugar
1/4 to 3/4 teaspoon nutmeg, to taste*
1 tablespoon baking powder
6 tablespoons butter, cold, cut into pieces
2 large eggs
1/3 cup vanilla yogurt, (not nonfat)
1/2 teaspoon almond extract
1 cup diced peaches, peeled
coarse sanding sugar, optional; for sprinkling on top
1/2 teaspoon vanilla extract
*Don’t like nutmeg? Substitute ground cinnamon, or simply leave out the spice altogether.
Preheat oven to 375°F. Line baking sheet with parchment paper.
In a large bowl, whisk together flour, salt, sugar, nutmeg, and baking powder.
Work in the butter with fingers or pastry blender.
In a separate bowl, whisk together the eggs, yogurt and extracts.
Stir wet ingredients into dry ingredients.
Add peaches, stirring just until everything is combined. THIS IS A WET, STICKY DOUGH.
Drop the dough by the ¼ cupful onto the prepared baking sheet. Place about 2 inches apart.
Sprinkle scones with the sanding sugar, if desired.
Bake in the top third of the oven for 20 to 30 minutes, until they are a light golden brown. Remove from oven and let cool on the pan for 5 minutes before transferring to a rack to cool completely.
Serve warm, or at room temperature. Can be stored at room temperature, if well-wrapped, for several days.