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Cornmeal Scones With Mint Peaches

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“I found this recipe in a little ad supplement of the Fort Worth Star Telegram. Posting it here for Zaar World Tour II and also so I don't lose it!”

Ingredients Nutrition


  1. Make a simple syrup for the peaches:
  2. Combine sugar & water in a small saucepan and bring to a boil. Swirl the pan until all the sugar dissolves. Remove from heat & cool in the fridge. (We'll use it later).
  3. Preheat oven to 425 º.
  4. Place flour, cornmeal, baking powder salt & 3 tablespoons of sugar in food processor. Pulse to combine.
  5. Add butter and pulse to a coarse meal texture.
  6. With machine running, quickly pour in 1 cup cream. Stop mixing when dough starts to come together. Don't overwork!
  7. Place dough on a floured work surface & bring it together with your hands. Shape into a circle 1 1/4 inches thick. Cut into 8 wedges.
  8. Place the scones on a greased baking sheet. Brush with the remaining 1 tablespoon of cream & sprinkle with remaining sugar.
  9. Bake 15 minutes until set & light golden brown.
  10. Remove from oven & cool.
  11. Toss the peaches in a bowl with 3 tablespoons cooled simple syrup & the mint leaves. (Store remaining syrup in the fridge for later use).
  12. Let peaches sit for 10 minutes then puree 1/4 of the mixture & add back.
  13. To serve, split scones in half & place on plates. Divide peaches and pour over. Replace scone tops.

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