Summer is always a great time for baking. You have a wide variety of fruits and berries to choose from, and everything you bake with those fruits/berries automatically tastes great. These Nectarine & Orange Scones are the perfect example here – delicious summer scones. Great flavors, fruity, refreshing, and also super easy to prepare. The perfect bake for a hot summer day if you want to get in and out of the kitchen quickly. Heat up the oven, bake some delicious scones in a jiffy, and then head to the lake or park for a picnic with friends! Perfect!
I love baking scones. They are one of the easiest bakes and perfect if you want something sweet and homemade that does not require a lot of time and effort. These scones here can easily be made in the morning before breakfast or before you go out for a walk/swim/whatever. The dough is ready in a few minutes and the baking takes not much time either. If you want to add fruits or berries to your scones you can basically use anything (fruity) you can find in your kitchen. In my case some nectarines and half an orange. Orange peel is the perfect ingredient for this type of bake if you are looking for some citrus flavors that scream summer.
Making scones does not require a lot of gadgets or utensils. A bowl and a dough mixer or knife are all you need – well and one or two hands, of course, to bring everything together and shape the scones. Alright… for these round scones, you also need a round cookie cutter or something similar (eye-roll). If you do not have anything like that you can also just press the dough into a flat disc and cut that into triangles (pretty much like a pizza) to get wedge-shaped scones. The triangle/pizza slice/wedge shape is actually the shape I normally do – 99% of all scones. Both shapes are fine though.
Anyway. This recipe today is – once again – a new »Bake Together – The Baking Surprise« recipe. Andrea from Zimtkeks & Apfeltarte and I are baking once a month »together« in our kitchens far away from each other – always a topic/theme we’ve chosen in advance… and in the end, we surprise each other with the results. Hence, the name »The Baking Surprise«.
The topic we selected this month is »summer scones« – delicious scones with fruits or berries. I assume you knew that already. I think my Nectarine & Orange Scones here are a perfect fit for this month’s topic. I could have picked other fruits, but there is someone in our house that loves nectarines… a good reason to incorporate them into a bake here and there.
I got a lot more scones on the blog. This bake is just too good and easy to prepare – it would be stupid not to make them on a regular basis. If you want to try some more scone recipes, you should definitely check out one of these recipes here as well. Two of my favorite scone recipes!
INGREDIENTS / ZUTATEN
(7 scones)
For the dough:
2 1/3 cups (300g) spelt flour*
2 tbsp. sugar (or xylitol)
1 1/2 tsp. baking powder
1/2 tsp. baking soda*
1/4 tsp. salt
zest of 1/2 orange
1/2 cup (120g) cold butter
3/4 cup (180ml) buttermilk
2 nectarines (about 200g)
To finish:
1 1/2 tbsp. butter, melted
some brown sugar for sprinkling
(7 Scones)
Für den Teig:
300g Dinkelmehl (Type 630)*
2 EL Zucker (oder Xylit)
1 1/2 TL Backpulver
1/2 TL Natron*
1/4 TL Salz
Schale von 1/2 Bio-Orange
120g kalte Butter
180ml Buttermilch
2 Nektarinen (etwa 200g)
Für die Dekoration:
1 1/2 EL Butter, geschmolzen
etwas brauner Zucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 220°C (425°F). Line a baking sheet with baking parchment and set aside. Cut the nectarines in half, remove the stones, and cut the flesh into small pieces. Set aside.
2. Add the flour, sugar, baking powder, baking soda, salt, and orange zest to a large bowl and mix to combine. Add the cold butter in small pieces. Cut the butter into even smaller pieces with a pastry blender*. Add the buttermilk and stir it in, then add the nectarine pieces and mix everything until the dough starts holding together and you can’t see dry spots anymore.
3. Place the dough on a floured surface and press/roll it out into a 2,5cm thick layer. Cut out rounds with a 7cm cookie cutter and place them with some space in between on the prepared baking sheet. Collect dough scraps and cut out more scones. Brush the dough with some melted butter and sprinkle with some brown sugar. Bake in the preheated oven for about 20-23 minutes or until nicely puffed up and golden brown. Take them out of the oven and let them cool down on a wire rack.
1. Den Ofen auf 220°C (425°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Nektarinen halbieren, die Steine entfernen und das Fruchtfleisch in kleine Stücke schneiden. Zur Seite stellen.
2. Mehl, Zucker, Backpulver, Natron, Salz und Orangenschale in eine große Schüssel geben und vermischen. Die kalte Butter in kleinen Stücken dazugeben und mit einem Teigmischer* in noch kleinere Stücke zerteilen. Buttermilch dazugeben und unterrühren, dann die Nektarinenstücke dazugeben und alles vermengen, bis der Teig zusammenhält und keine trockenen Stellen mehr zu sehen sind.
3. Den Teig auf eine bemehlte Fläche setzen und zu einer etwa 2,5cm dicken Schicht ausrollen. Mit einem runden Ausstecher (etwa 7cm) runde Scones ausstechen und diese mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Teigreste sammeln, neu ausrollen und weitere Scones ausstechen. Die Teigstücke mit etwas geschmolzener Butter bestreichen und mit braunem Zucker bestreuen. Im vorgeheizten Ofen etwa 20-23 Minuten backen – die Scones sollten schön aufgegangen sein und ordentlich Farbe bekommen haben. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Nectarine & Orange Scones
- Prep Time: 00:10
- Cook Time: 00:23
- Total Time: 00:35
- Yield: 7 1x
- Category: Scones
- Method: -
- Cuisine: Great Britain
- Diet: Vegetarian
Description
These delicious Nectarine & Orange Scones are not only in summer the perfect company for your cup of tea or coffee. Delicious, sweet and moist.
Ingredients
For the dough:
2 1/3 cups (300g) spelt flour*
2 tbsp. sugar (or xylitol)
1 1/2 tsp. baking powder
1/2 tsp. baking soda*
1/4 tsp. salt
zest of 1/2 orange
1/2 cup (120g) cold butter
3/4 cup (180ml) buttermilk
2 nectarines (about 200g)
To finish:
1 1/2 tbsp. butter, melted
some brown sugar for sprinkling
Instructions
1. Preheat the oven to 220°C (425°F). Line a baking sheet with baking parchment and set aside. Cut the nectarines in half, remove the stones, and cut the flesh into small pieces. Set aside.
2. Add the flour, sugar, baking powder, baking soda, salt, and orange zest to a large bowl and mix to combine. Add the cold butter in small pieces. Cut the butter into even smaller pieces with a pastry blender*. Add the buttermilk and stir it in, then add the nectarine pieces and mix everything until the dough starts holding together and you can’t see dry spots anymore.
3. Place the dough on a floured surface and press/roll it out into a 2,5cm thick layer. Cut out rounds with a 7cm cookie cutter and place them with some space in between on the prepared baking sheet. Collect dough scraps and cut out more scones. Brush the dough with some melted butter and sprinkle with some brown sugar. Bake in the preheated oven for about 20-23 minutes or until nicely puffed up and golden brown. Take them out of the oven and let them cool down on a wire rack.
Notes
Happy Baking!
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Can you substitute regular white wheat flour for the spelt flour
Sure. No problem :)