Peaches and Cream Scones

• Vegetarian

• Produce

  • 1 cup Peaches, fresh

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, light packed
  • 3/4 cup Confectioners' sugar
  • 2 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 1 Tiny pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 stick Butter, unsalted
  • 4 1/2 tbsp Heavy cream
  • 1/2 cup Sour cream, full-fat

• Liquids

  • 1 tsp Milk or water

Found on bakerbynature.com

Description

Ingredients

• 2 and 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup light brown sugar, packed
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg
• 1/2 cup full-fat sour cream
• 2 and 1/2 tablespoons heavy cream
• 1 cup fresh peaches, pitted and diced (peeled, optional)
• For the egg wash:
• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 tablespoons granulated sugar, for sprinkling
• For glaze:
• 2 tablespoons heavy cream
• 3/4 cup confectioners sugar
• 1 teaspoon vanilla extract (optional)
• Tiny pinch of salt (1/8 teaspoon or less)

Directions

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine flour, salt, baking powder, baking soda, and brown sugar; mix well to combine, making sure there are no large clumps of brown sugar left.
• Cut the butter into small cubes then work it into the mixture (using two forks or a pastry cutter) until lit resembles a coarse meal; set aside.
• In a small bowl whisk together the egg, sour cream, and heavy cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
• Add in the peaches and - using a rubber spatula - gently fold them into the dough.
• Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
• Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 apart.
• Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
• Bake for 18 to 20 minutes, or until light golden brown.
• Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
• For the glaze:
• In a small bowl whisk together the heavy cream, confectioners sugar, vanilla (if using), and salt. Drizzle over semi-warm scones and serve at once.

Nutrition