Photo by Gwénaël Le Vot
MAKES 1 DOZEN
Scones are like dense biscuits and can be served for breakfast, tea time or a snack. These peach scones go very well smeared with lots of honey butter and decadent homemade peach preserves.
2¾ cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup butter
½ cup buttermilk or heavy cream
1 egg
1 lemon, zested
1 teaspoon vanilla extract
2 medium peaches, peeled and chopped, about 1 cup
½ cup pecans, toasted and chopped
¼ cup milk, for wash
Fine sugar, for sprinkling on top
Preheat oven to 400 F. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Using two knives or a pastry cutter, cut in butter until mixture resembles coarse meal. (This step can be done in a food processor.)
Combine buttermilk, egg, lemon zest and vanilla extract. Stir into flour mixture with peaches and nuts until just combined. Using a rolling pin, roll dough ¾-inch thick. Cut into 4-inch squares, using a cookie cutter; then cut each square diagonally, resulting in 12 wedges. Place on a parchment-lined baking sheet. Brush with milk and sprinkle with sugar.
Bake for 20–25 minutes or until golden brown.
Chef’s Tip: When making scones, the dough can be wetter and stickier than biscuit dough. When you’re ready to roll out scones, sprinkle flour on the rolling surface, rolling pin and your hands as needed. Try to avoid adding additional flour to the mixture. But if you must, know that it will change the consistency of the dough and the scones could become tough.
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