These peach scones are tender, buttery, and lightly sweet, with fresh peaches folded into every bite. They’re simple enough for a weekend breakfast but special enough to serve with coffee, tea, or a summer brunch spread.
Key Ingredients
Fresh Peaches Always fresh and more of a firm peach with a little softness. Too much juice in the peaches and make the pastry doughy and dense.
Flour, This recipe uses All purpose flour. White Lilly or King Arthur A.P. Flour which has many great results. These flours makes a great fluffy biscuit or scone along with any other dessert.
Cold Butter, It’s very important to have great butter, if you use unsalted, then you make sure to add the salt to the recipe. If there is salt in the butter, then you need less salt in your recipe. European butter like Kerry Gold is always better. Any style of butter that is out there, works just as well. I like the salted butter, it just gives a great flavor to the biscuits. The colder the butter the better these scones.
Leavening agents such as baking powder and baking soda are always needed to give any dessert, cookie dough, biscuit or scone a fluffy lift!
Whole milk and cream add a richness to the scones.
Vinegar always makes the dough flaky.
Peach Scones
Prep time: 10-12 minutes
Bake time: 15 minutes @ 350 degrees F.
Serves: 6
Ingredients
· 2 cups all-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· 2 tablespoons sugar
· ¾ cup frozen butter, grated
· ½ cup whole milk
· 1 teaspoon white vinegar
· 1½ cups fresh peaches, peeled and diced
· 1 egg, beaten with 1 tablespoon cream, for brushing
· 1–2 tablespoons extra sugar, for sprinkling
Directions
1. Preheat the oven to 350°F.
2. Prepare a small to medium sheet pan and spray it with nonstick cooking spray.
3. Sift the flour, baking powder, baking soda, salt, and sugar into a large mixing bowl.
4. Add the grated frozen butter to the dry ingredients. Using clean hands, gently crumble the mixture together until the butter and flour form a coarse, crumbly texture.
5. Add the chopped peaches and toss gently to coat them with the flour mixture.
6. Add the milk and vinegar. Mix gently until the dough comes together into a soft, delicate ball. Let the dough rest for 15–20 minutes.
7. Roll the dough into a circle about 1 inch thick, then cut it into wedges.
8. Place the wedges on the prepared sheet pan, spacing them slightly apart.
9. Brush the tops with an egg-and-cream mixture, then sprinkle with sugar.
10. Bake at 350°F for about 15 minutes, or until the scones are lightly golden and tender inside.
11. Remove from the oven and let cool before serving.
A great addition to the scones would be my Blueberry Compote, or Blackberry Jam if you want to make it dessert add a little whipped cream with powdered sugar!
https://www.thetarnishedapplelovemycookingathome.com/plumcott-blackberry-jam