Rating: 4 stars
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Tender scones with juicy fresh peaches. Enjoy this summery treat with a cup of tea or coffee (hot or iced!)

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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.

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  • Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.

  • Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.

  • Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.

  • Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.

  • Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

Cook's Note:

Since scones taste best the day they are baked, I like to store them in the freezer and bake off a few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic bags and seal well. Bake straight from frozen; you may need to add a few minutes to the baking time.

Nutrition Facts

331 calories; protein 4.5g; carbohydrates 38.3g; fat 18g; cholesterol 74.1mg; sodium 264.2mg. Full Nutrition
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Reviews (1)

Rating: 4 stars
09/19/2020
Just a little bit dry but otherwise very good! Read More