Peach Scones
Tender peach scones with a wonderful flavor and light crumb, delicious with a glaze, jam, or just on their own.
Servings 8 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.