Peach Scones

Sweet and juicy peaches take center stage in these scrumptious scones, bursting with freshness and flavor.

Soft, buttery, and tender, these scones are the perfect treat for a warm summer morning or afternoon gathering with friends and family.

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup cold unsalted butter, cut into small pieces
• 3/4 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sliced fresh peaches

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.

Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Pour the cream mixture over the flour mixture and stir until the dough comes together in a shaggy mass.

Gently fold in the sliced peaches. Don’t overmix! You want the dough to still be slightly lumpy.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle that’s about 1 inch thick. Use a biscuit cutter or the rim of a glass to cut out scones.

You should be able to get about 5 scones.

Place the scones on the prepared baking sheet, leaving about 1 inch of space between each scone. Brush the tops of the scones with a little extra heavy cream and sprinkle with granulated sugar.

Bake for 18-20 minutes, or until the scones are golden brown.

Notes

Use cold ingredients, including cold butter and heavy cream, to help the scones rise and give them a flaky texture.

Don’t overmix the dough, as this can lead to tough scones.

The peaches will release their juice during baking, giving the scones a lovely sweet and sticky flavor.

If you don’t have fresh peaches, you can substitute with dried peaches or peaches canned in syrup.

For an extra-flaky crust, try freezing the scones for 30 minutes before baking.

These scones are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.

Nutrional Value

• Calories: 340
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 5g