I'm Glorifé (glor-eh-faye)
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This is where I document my adventures in travel, style, home and life. Hope you have a nice stay!

Peach & Ricotta Scones

Peach & Ricotta Scones

We can't do without fruits in our house.  My daughter, Dylan and I love them too much. But none of the boys are fans of peaches or nectarines, so when Dylan asks her Dad to buy some for her, she tends to be the only one eating it. Ricky thing is, like me, Dylan only likes nectarines and peaches when they're firm and crunchy or slightly soft. Once they become very soft and ripe, she doesn't eat them anymore. So Mama's gotta get creative and make something with them instead of letting them rot in the fridge.

Here is the peach and ricotta scone that I used. This recipe is modified from the Yummly recipe. To see the original recipe, click here.


2 1/2 cups all-purpose flour 2 tbsps baking powder 1/4 salt (teapsoon) 3/4 cup coconut sugar or can sugar (a little less if the peaches are more ripe) 3/4 butter or Vegetable shortening (cut into small cubes and chilled) - CRISCO is one like to use. 1/2 cup whipping cream (chilled) or low fat evaporated milk 4 peaches (medium yellow, sliced 1/4 inch thickness) 1/2 cup ricotta cheese (for the topping) 2 tbsps granulated sugar

Preparation: Makes 8-10 scones, Oven temp: 425˚F The ingredients work better when it's chilled so I stuck them all in the fridge before bed the night before.

  1. In a bowl, whisk together the flour, salt, sugar, baking powder.  Add the chilled cubes of vegetable shortening.  I liked to use my fingers here, but if you're using butter, you'll want to use a wooden spoon so the butter doesn't melt from your fingers kneading it.
  2. gradually add evap milk/cream until it forms a dough.  Mix in the cubed/sliced peaches. Keep some for garnishing.
  3. lightly dust the counterspace you will be working on and knead the dough to form alrge discs - 1 inch in thickness.  (Dylan and I didn't do this.  Because she was still learning, we forgot this step altogether and just layed half dough into a parchment lined pyrex (1 inch thick.
  4. in a bowl wisk ricotta cheese and sugar.  Add the mixture onto the dough that's in the pyrex.  Dylan Then added another layer of the dough on top (1 inch thick) top "cover it up" and garnished with left over peaches.
  5. Chill the scones before putting it into the oven.
  6. Once it has been cooked - approx. 20 minutes, or until golden brown in color, remove it from the oven an dlet it cool on the cooling rack.
  7. enjoy!
Transformation Tuesday: August 31st, 2016

Transformation Tuesday: August 31st, 2016

Sulphur Mountain

Sulphur Mountain