Today we’re starting a Peter Rabbit menu…and I’ve been looking forward to it for TWO YEARS! 😀 Such a garden-centric story is perfect material for a literary food blog like mine. Plus, there are so many fun uses for a Peter Rabbit menu: kids’ birthday parties, baby showers, Easter, and more!

Originally, I had plans to include a Peter Rabbit menu in my second cookbook, but I had to drop it during the planning stage when I reduced the scope of the book to cold weather holidays only (otherwise the book would have been MASSIVE). Still, I never forgot the delicious Peter Rabbit menu I dreamed up. Now I’m realizing that dream!

Today’s recipe is inspired by the chamomile tea Mother Rabbit has Peter drink when he gets sick. I love tea-infused baked goods, and I’ve been jonesing to make some scones lately. Still, scones alone felt a bit too simplistic. I had peaches on the brain after canning some for the first time a couple months ago, so I developed a peach jam recipe too. The peach and chamomile complement each other sooo well. Yum!

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Chamomile Scones with Peach Jam

“I am sorry to say that Peter was not very well during the evening. His mother put him to bed, and made some camomile tea; and she gave a dose of it to Peter! ‘One table-spoonful to be taken at bed-time.'”

— Peter Rabbit

 

 

INGREDIENTS:

• For the Jam
  • 1 lb frozen peach slices
  • 1/2 cup plus 2 Tbsp sugar
  • 2 tsp lemon juice
• For the Scones
  
  • 2 cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Bigelow Cozy Chamomile tea bags
  • 6 Tbsp cold butter, cut into tablespoons
  • 1 egg, lightly beaten
  • 1/4 cup strong chamomile tea, chilled
    • I made mine strong by steeping a whole teabag in 1/4 cup hot water for 4 minutes. After chilling, check the water level to make sure too much didn’t evaporate out. Add extra water if needed.
  • 1/4 cup plus 3 Tbsp half-and-half, separated
  • 1 tsp vanilla
  • 1 tsp turbinado sugar

 

Makes 8 scones and approx. 1 1/2 cups jam

 

INSTRUCTIONS:

1. FOR THE JAM. Combine all the ingredients in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Stir occasionally until mixture reaches a boil. Reduce heat to medium-low. Simmer and stir regularly for 10-15 minutes, crushing the peaches with a potato masher after 3 minutes and crushing again every 3-4 minutes after that. Remove from heat and allow to come to room temperature. Transfer to a sealable container and refrigerate.
2. FOR THE SCONES. Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut open the tea bags and whisk the tea leaves into the flour mix. Discard the empty bags. With a fork or pastry blender, cut in the butter until the mix has a crumb-like texture with bits of pea-sized butter throughout. Make a well in the center.
4. Add the beaten egg to the well. Mix the chamomile tea, 1/4 cup half-and-half, and vanilla together. Add this to the well also. Stir with a fork until mixture is just combined. The dough should be a bit damp and sticky (don’t overwork it, since that can make the scones tough). If you don’t have enough moisture to bring all the dry material together, add another 1-2 Tbsp half-and-half.
5. Shape the dough into a ball with your hands, making sure to press any stray bits from the bottom of the bowl into the ball. Place it on the baking sheet. Flatten the ball into a 7.5″ disk. Use a sharp knife to score the dough into 8 triangles. Cut halfway through the dough to ensure the lines stay visible during baking..
6. Brush the top of the disk with 1 Tbsp half-and-half (you don’t have to use it all). Sprinkle turbinado sugar on top.
7. Bake for about 20 minutes until the top is golden brown and the center is just set. Don’t worry if the top browns well before the center is finished (the crust sets early but shouldn’t burn). If the center looks wet and uncooked after removing it from the oven, put it back in for a few more minutes. Once the center has fully set, take it out.
8. Allow to cool on the pan for 5 minutes. Transfer to a wire rack to cool completely. Slice along the scored lines just before serving.
9. Serve to Peter as he recovers from his adventure in Mr. McGregor’s garden!

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Check out my other scone recipes!

Appetizer: Blood Orange Scones

Mrs. M’s Strawberry Scones from Father Brown