Peaches and Cream Scones
Peaches and Cream Scones make an amazing breakfast or dessert!
and 1/2 cups all-purpose flour
light brown sugar, packed
stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
full-fat sour cream
and 1/2 tablespoons heavy cream
fresh peaches, pitted and diced (peeled, optional)
For the egg wash:
large egg, beaten
milk or water
granulated sugar, for sprinkling
vanilla extract (optional)
Tiny pinch of salt (1/8 teaspoon or less)
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, cinnamon, nutmeg, 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.
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Recipe by Ashley Manila at Baker by Nature: https://bakerbynature.com/peaches-and-cream-scones/