Delicious peaches and cream scones with a sprinkle of chopped pecans.
When you have dreams and aspirations of owning your own tearoom you just can’t help but dive into so many scone recipes. There were so many to choose from so why not start with the first word in my business name; Peach.
I have baked many scones in the past few months and I have come to the conclusion that most scone recipes seem a bit dry and not as flavorful as I would like. After searching and modifying so many times I concocted the perfect mixture. So get ready for your mouth to water and your taste buds to tingle; this is one delicious scone recipe.
2 and 1/4 cups flour (sifted)
⅓ cup packed brown sugar
1 tbsp baking powder
½ tsp salt
1 stick of butter (frozen and grated)
¼ cup heavy cream
¼ cup peach greek yogurt
2 tsp vanilla extract
½ cup diced/mashed peaches
½ tsp cinnamon
¼ tsp nutmeg
½ cup powdered sugar
2 tbsp vanilla extract
1-3 tbsp heavy whipping cream
Optional: ⅓ cup chopped pecans
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper or spray tray with nonstick cooking spray.
3. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg and salt. I recommend sifting the flour.
4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs.
5. In a small bowl, whisk together the egg, heavy cream, yogurt and vanilla extract.
6. Pour the wet ingredients over the dry ingredients and mix until just combined.
7. Gently fold in the diced peaches (pat with a dry paper towel first).
8. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (use a pizza cutter)
9. Arrange the wedges on your baking sheet or scone pan. Using a basting brush, brush some heavy whipping cream over the tops of the scones.
10. Bake scones for 12 – 14 minutes or until light golden brown.
11.Remove from the oven and allow to cool while you mix the glaze.
12. To make the glaze, add the powdered sugar and vanilla to a small bowl.
13. Add the heavy whipping cream slowly (one tbsp at a time) until the mixture is easily pour-able but not runny. Drizzle the glaze over the scones.
14. Crush a handful of pecans and sprinkle over the scones. (I let my kids take turns using the chopper for this step – they love it).
I strongly recommend using a cheese grater to cut the frozen butter. It is so much easier. Here is the one I used. I do get compensation if you click on this link and order. Cuisinart CTG-00-BG Boxed Grater