Description
These Peach Scones are a delightful baked treat perfect for breakfast or tea time. Tender, flaky, and lightly spiced with cinnamon, they feature juicy fresh peaches and a buttery crumb. Chilling the dough before baking ensures a tender rise, resulting in scones that are golden, slightly crisp on the outside, and soft inside.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 3 tablespoons sugar (plus more for sprinkling on top, optional)
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 5 tablespoons unsalted butter (very cold, cut into ½ inch slices)
- 2 cups fresh peaches (peeled, pitted, and chopped into ½ inch pieces, approximately 3 peaches)
- 1 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) and position the oven rack on the middle shelf to ensure even baking.
- Combine Dry Ingredients: In a food processor, add the all-purpose flour, sugar, baking powder, cinnamon, and salt. Pulse a few times to mix all the dry ingredients evenly.
- Incorporate Butter: Scatter the cold, sliced unsalted butter over the flour mixture. Pulse approximately 10-12 times until the mixture resembles cornmeal or wet sand, with small butter pieces visible.
- Add Peaches and Cream: Pour the flour and butter mixture into a mixing bowl. Add the chopped fresh peaches and the heavy cream. Mix gently until just barely combined, being careful not to overmix; a slightly dry texture is preferred over a wet batter.
- Knead Dough Briefly: Turn the dough out onto a lightly floured surface. Gently knead or press the dough for 30-45 seconds to bring it together, forming a slab about 1½ to 2 inches thick. The dough will be sticky.
- Cut Out Scones: Flour a round cookie cutter and press straight down into the dough to cut out scones. Avoid twisting to maintain the shape. Gently press the remaining dough back together and repeat the cutting process, noting that reworked dough may yield slightly denser scones.
- Prepare for Baking: Place the cut scones on a baking sheet lined with parchment paper. Optionally, sprinkle additional sugar on top for texture and color.
- Chill the Dough: Refrigerate the scones for 30 minutes to help them rise and develop a lighter texture, although this step is optional.
- Bake the Scones: Bake in the preheated oven for 13-15 minutes until the scones turn lightly golden brown. Rotate the baking sheet halfway through baking for even color.
- Cool and Store: Transfer the baked scones to a wire rack and allow them to cool for at least 10 minutes. Store any leftovers in a sealed container for up to 5 days to maintain freshness.
Notes
- Use very cold butter to achieve flaky scones by creating butter pockets in the dough.
- Be careful not to overmix the dough to prevent tough scones.
- Chilling the dough before baking helps produce a lighter texture but can be skipped if short on time.
- Use fresh peaches peeled and pitted for the best flavor and texture.
- Scones can be reheated briefly in the oven or toaster oven for a fresh-baked feel.
- The dough will be sticky; flour your hands and work surface to handle easily.
