Perfect Peaches & Cream Scones 🍑

These fresh fruit scones are perfectly
moist and delicious!

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 stick (1/2 cup) butter, frozen

1/2 cup heavy whipping cream

2 eggs

1 teaspoon pure vanilla extract

1 cup finely chopped peeled fresh peaches*

additional flour

1 tablespoon cream

2 tablespoons sanding sugar

3/4 cup powdered sugar

2 tablespoons cream

1/2 teaspoon pure vanilla extract

Method:

Preheat oven to 425*. Line a large baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, sugar, salt, cinnamon and nutmeg.

Use the large grate to grate the frozen butter onto a piece of waxed paper. Use a bowl scraper to transfer the grated butter from the grater and waxed paper into the flour mixture.

Use a fork to mix the grated butter throughout the flour. 

In a small bowl, or 2 cup measuring cup, beat together the 1/2 cup of cream, eggs and vanilla. Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix just until combined. Gently fold in the peaches. 

Lay a large piece of parchment paper on the counter or large cutting board. Dust with a 1/2 cup of flour. Turn the dough out onto the floured surface. Sprinkle extra flour on top of the dough.

Pat the dough into a circle 3/4 inch thick. 

Press both sides of a cutter/scraper or large knife in flour and then use to cut the dough in half. Press into the flour and cut in half again. 

Repeat until the dough has been cut into 8 triangles.** Transfer the dough triangles to the prepared baking sheet and space a 1/2 in apart. (Depending on the size of your baking sheet, you may need 2 pans.) 

Brush the tops of the unbaked scones with cream and sprinkle with the sanding sugar. Bake for 18 minutes or until golden brown.

In a small bowl, stir together powdered sugar, cream and vanilla. Drizzle with a fork, or with a pastry bag over the warm baked scones.

Serve warm or at room temperature. Store in an airtight container, with waxed paper in betwenn layers, in the refrigerator. Allow to come to room temperature before serving. Makes 8 large scones.

*Before peeling the peaches, soak them in hot tap water. Cut in half. Twist to separate the halves. Cut into quarters and use a knife to remove the skin. (It will peel off easily.)

**If you like, the dough can also be cut into 12 triangles. Reduce the baking time to 15 minutes.

Note: People who don't like scones typically say it is because they are dry, but they won't say that about these scones! These scones are moist with a nice flavor and texture. 🍑