Peach Pie Scones
As the summer progresses, I always look forward to the certain fruits that come into season. Berries are my favorite, but, I am slowly starting to look forward to peach season as well. I was never a big peach fan as a kid, but as an adult, I love them! My particular favorite thing to do with peaches is to cook them. So, when I stumbled across a recipe for peach pie scones, I couldn't resist. These scones are moist, flaky, buttery, sweet, and just downright delicious. I couldn't wait to have to these alongside my coffee for a few mornings in a row. They are the perfect indulgence to enjoy the last of the summer flavors. Speaking of which, I can't believe I am already seeing pumpkin flavored drinks around and Halloween isles in the stores! I am looking forward to comfort foods and curling up by the wood stove, but I am definitely not ready to give up fresh summer vegetables and fruits.
Peach Pie Scones
- 2 cups + 2 Tablespoons all-purpose flour
- 1/3 cup brown sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cubed and cold
- 1 large egg
- 1/4 cup heavy cream, plus more for brushing
- 1/4 cup sour cream or yogurt
- 2 teaspoons vanilla extract
- 1/2 cup fresh peaches, diced
- 1/2 cup confectioners' sugar
- 1 Tablespoon vanilla extract
- 1-3 Tablespoons heavy whipping cream
Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Then, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
In a large glass measuring cup, whisk together the heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined. Gently fold in the peaches until combined.
On a well-floured surface, turn out the scone dough and pat into a small disk that's about a 1/2" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a little bit of heavy cream.
Bake for 16-18 minutes, or just until golden brown. Allow to cool.
For the glaze, whisk together the confectioners' sugar, vanilla extract, and 1 tablespoon of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones and serve.
These can be stored covered in the refrigerator for 4 days.
Source: A Latte Food