Peach Scones
Shall I part my hair behind? Do I dare to eat a peach?
– T.S. Eliot, The Love Song of J. Alfred Prufrock
I shall wear white flannel trousers, and walk upon the beach.
I have heard the mermaids singing, each to each.
What to do with the last of the summer peaches? You could, of course, always make a tart, but for something different, try these peach scones. They’re truly wonderful, super tasty with coffee or tea, and best of all, will leave you with that last little bit of summer on your tongue.
The Steps
These scones are crumbly and tender, thanks to the yogurt and cream. You could easily make these as just plain scones and skip the peaches, or substitute some other fruit, like blueberries.
- Combine the dry ingredients.
- Cut in butter.
- Whisk together an egg, yogurt, cream and extracts.
- Add to the dry ingredients.
- Gently fold in the peaches.
- Shape into a circle, cut into wedges and bake.
Reality Bakes
This dough is quite sticky and can be difficult to manage. Keep the flour and that bench scraper handy. I would also suggest peeling the peaches so you don’t have any skins affecting the tenderness of the scones.
Peach Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp ground nutmeg or cardamom
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 egg
- 1/2 cup sour cream or Greek yogurt, full-fat or low fat
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 medium to large peach peeled, pitted and diced
Glaze (optional):
- 2 tbsp heavy cream
- 3/4 cup confectioners’ sugar
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- In a large bowl combine flour, brown sugar, baking powder, nutmeg or cardamom, and salt and whisk well to combine. Be sure brown sugar isn't clumped.
- Cut in the cold butter cubes with a pastry cutter or two forks, until the mixture resembles coarse meal. Set aside.
- In a small bowl whisk together the egg, sour cream or yogurt, heavy cream and extracts. Slowly stream into the flour mixture and combine just until the ingredients are wet and form a sticky dough.
- Gently fold in the diced peaches.
- Turn the dough out onto a floured work surface and shape into an 8-inch circle about 1 1/2-inch thick. Flour and knead as needed to shape the dough – it will be very sticky.
- Cut the dough into 8 equal wedges and transfer them to the prepared sheet, placing them at least 1 1/2-inches apart.
- Bake for 20 to 25 minutes, or until centers are set and the bottoms are lightly golden.
- Allow scones to cool for 10 minutes on the baking sheet then transfer to a cooling rack.
For the glaze (optional):
- In a small bowl whisk together the heavy cream and confectioners' sugar. (For a thicker glaze, add more confectioners' sugar, for a thinner glaze, add more cream.) Drizzle over scones and serve immediately.
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