Notes of peaches and cream complement the tender, butter biscuit–like crumb of a scone so deliciously, you must make some of these right now!
It’s almost peach season where I am, and I cannot wait because that means I get to make all my favorite peach desserts and peach smoothies. I also get to can spiced peaches. Peaches taste like ice cream to me when they’re ice cold, with their creamy center and sweet taste, which, to me, is the best of summer’s flavors.
But I’d never thought about trying them in a scone until my recent experiment with another late-spring fruit, raspberries. And the resultant scone was so delicious that I had to try them with my favorite fruit: peaches!
What is the Secret to Good Scones?
Scones are all about texture. It’s what makes them different from any other type of food or baked good you’ve ever eaten. They are a kind of biscuit wholly their own and the closest thing I can compare them to, for those of you who’ve never had a scone, is a shortbread cookie. So be sure to keep your butter ultra-cold.
I clear out as many shelves as I can in the fridge, triple the recipe, then store the 24 scones inside. You can get about eight of these good-sized scones on a tray and they don’t spread or rise that much.
How do I store these scones?
You can refrigerate scone dough for two days and freeze baked scones or scone dough for three weeks before quality suffers.
Serving Suggestions
Serve these heavenly scones at a special afternoon tea for you and your family and friends. I have a girlfriend from high school who is a peach fanatic, and this is what I made her for her birthday: a delicious lunch of my Sweet Citrus-Mint Iced Tea, my Veggie and Herb Tea Sandwiches, my Peach, Pecan, and Goat Cheese Salad, my Grilled Peach Ice Cream, and these delicious Peach Scones. I sent her home with a Fresh Peach Cheesecake in a box with wrapping paper the kids and I decorated with her favorite animal: owls!
Peach Scones
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cut into 1/4-inch cubes
- 1 cup plus 1 tablespoon heavy cream divided
- 1/2 teaspoon pure vanilla extract
- 1 cup diced fresh peeled peaches
- 1 cup confectioners’ sugar
- 1 tablespoon honey
- 2 tablespoons milk
Instructions
- Prepare your baking sheet by lining it with parchment paper or a non-stick baking mat.
- Mix dry ingredients by whisking together flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- Cut in butter by using a pastry blender or your fingers to work the cold butter into the dry mixture until it resembles coarse crumbs.
- Combine wet ingredients in a separate bowl, whisking together 1 cup of heavy cream and vanilla extract.
- Form the dough by adding the wet ingredients to the dry, stirring just until it comes together. Fold in the peaches gently.
- Shape the scones by placing the dough on a floured surface, forming a circle about 1-inch thick, and cutting it into 8 wedges.
- Chill the scones by placing them on the baking sheet and freezing for 15-20 minutes. Preheat your oven to 400°F during this time.
- Bake the scones by brushing them with the remaining heavy cream and baking until golden brown, about 18 minutes.
- Make the glaze by whisking together confectioners’ sugar, honey, vanilla, and milk until smooth.
- Finish by drizzling the glaze over cooled scones and serving.
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