Double Peach Whammy!! Peach Pecan Scones with Peach Marmalade

The wonderful thing about living in the middle of peach country is having an abundance of "just picked" goodness.  And the combination of that fresh taste with homemade scones and marmalade is an anytime of the day treat that is sure to delight. Just ask my beta "tasters" - my neighbors - who left my house last week with happy tummies, smiling faces and goodie bags! 
Do not let a lack of canning experience stop you from attempting to make this marmalade.  You do not need the full kit of canning equipment; and the jars are easily sterilized in the oven.

Peach Pecan Scones Recipe 
Ingredients:
2-3/4 cups bread flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
zest of one lemon
2 sticks cold unsalted butter, cup into pieces
1/2 cup heavy cream
1 egg
1 teaspoon vanilla
2 medium peaches, peeled and chopped
1/2 cup pecans, toasted and chopped
1/4 cup milk, or heavy cream
2 tablespoons sugar, for sprinkling on top
Glaze:
1/4 cup lemon juice
1 cup confectioner's sugar, sifted


Preparation:
Preheat oven to 400 degrees.  In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
Using two knives or a pastry blender, cut in butter until mixture resembles coarse meal.
Combine cream, egg, lemon zest and vanilla.  Stir into flour mixture with peaches and nuts until just combined. Pat dough into a 3/4" thick rectangle, about 6-7 inches wide.  Cut in half lengthwise; then cut each half into 6 wedges.
Place on a baking sheet.  Brush with milk and sprinkle with sugar.  Bake for 20-25 minutes or until golden brown.
Mix the lemon juice and confectioner's sugar together in a bowl, stirring until sugar dissolves. Drizzle on warm scones. Makes one dozen scones.


Peach Marmalade Recipe
Ingredients:
4 pounds firm, ripe peaches (about 5 large peaches)
1 orange, thinly sliced, seeds removed
4 cups sugar

Preparation:

Drop peaches into boiling water to loosen skins - about 3-4 minutes; then into cold water. Gently peel off skins. Halve and pit the peaches and coarsely chop enough to yield 4 cups. Wash the orange; cut off ends and thinly slice and quarter. Discard seeds.

Combine peaches, orange, and sugar in a large saucepan; stir over medium heat until sugar is dissolved. Increase heat and cook rapidly until clear and thick, stirring frequently to prevent sticking - about 40 minutes. (Cooking time will vary with degree of ripeness and type of peach.)

Meanwhile, put five half-pint (8 ounce) jars in a 300 degree oven for 20 minutes, to sterilize.  Put lids in a pot of boiling water for 10 minutes; leave in water until ready to cap jars.

Remove marmalade from heat and skim off any foam. Immediately fill the hot sterilized jars and seal. 

Make sure to stir up the marmalade as you go so that the fruit remains evenly distributed. Leave a 1/2 inch headspace in the jars; wipe clean the rims, and apply the lids.

Process for 10 minutes in a boiling water bath and then remove.  Leave jars undisturbed for at least 12 hours before checking the seals.  Wipe clean the jars and lids, and store for up to one year. Yields 5 half-pint (8 ounces) jars.