Recipe Index

Ingredients

• 2 cups all purpose flour
• ½ cup granulated sugar
• 2 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (chilled)
• ½ cup heavy cream (chilled)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh peaches (pitted and diced)
• sugar crystals for topping
• 1 cup powdered sugar
• 2 Tablespoon heavy cream
• ½ teaspoon vanilla extract

Method

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Whisk the all-purpose flour, granulated sugar, baking powder and salt together in a large bowl.
3. Grate the chilled unsalted butter on a box grater straight into the flour and toss it lightly with your hands until every shred is coated, then fold in the diced fresh peaches.
4. Stir the chilled heavy cream, egg and 1 teaspoon of vanilla extract together in a medium bowl and pour the mixture over the flour and peaches, mixing just until a rough dough forms.
5. Turn the dough onto a lightly floured surface, work it gently into a ball with as little handling as possible, flatten it into an 8- to 9-inch disc, and cut the disc into 6 to 8 wedges with a sharp knife.
6. Arrange the wedges on the prepared sheet about 2 inches apart, sprinkle sugar crystals over their tops, and bake for 25 to 28 minutes until risen and golden brown; cool the scones for 5 to 10 minutes.
7. Whisk the powdered sugar with 2 tablespoons of heavy cream and ½ teaspoon of vanilla extract into a glaze, adding another tablespoon of cream if it is too thick, and drizzle the glaze over the warm scones.

Prep: 20 min · Cook: 25 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data