Cream from a local dairy and farm fresh peaches make these simple peach scones stand out. Perfect for a summer brunch or as a complement to your morning cup of tea.
The cream was from Milk Thistle Farm, in Ghent, NY. I had been eying their stand at the Union Square Farmer’s Market, and had really wanted to try it. We are dedicated Ronnybrook customers, but I like to change it up. The Milk Thistle lady said it would change my life. I don’t know about that, but it was the perfect counterpoint to a plum tart (more on that later), and also the linchpin of these peach scones.
These peach scones are really light and airy. They’re more moist than a typical scone; as in, they can be eaten without a beverage directly at hand. The recipe is a cinch, just the right thing to make for a weekend brunch.
About the flavor: the zest makes for a bright, comforting, well-rounded flavor. And we just happened to have an excess of peaches. I think you could easily swap in any dried fruit or candied ginger, or a jammy fresh fruit such as apricots. Steer clear of anything too wet though. Nobody wants a soggy scone.
Cream from a local dairy and farm fresh peaches make these simple peach scones stand out. Perfect for a summer brunch or as a complement to your morning cup of tea.
- 2 cups all-purpose unbleached flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup sugar
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup peaches, sliced thin, and cut in half
- 1/2 a peach cut into thin slices for garnish
- zest of one small lemon
- 2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons sugar
-
Preheat oven to 400 degrees F. Using either a stand mixer fitted with the paddle attachment, or mixing by hand, combine flour, baking powder, salt, and sugar in a large bowl. With mixer on low, or by hand, fold in cream and milk until it is just holding together. Gently fold in peaches and zest. If needed, add more milk or flour so that dough holds together, but isn't sticky. Turn out onto a floured surface and flatten dough into an eight inch circle. Brush on the butter and sprinkle scones with 2 tablespoons sugar, and maybe just a pinch of sea salt.
-
Cut the dough into eight wedges and lay on a large baking sheet lined with parchment. Make a lengthwise slit in each scone and insert a peach slice reserved for garnish. Bake 20 minutes, until scones are just golden and a toothpick inserted on the center comes out with just a few bits of crumb.
-
Allow scones to cool at least 15 minutes, though they are best after a half hour.
In the recipe after the cream you have 1/2 c milk..doesn’t say where to add that…then in the instructions it suggests adding more milk? little confusing…
Hi Debra, Thanks for catching that! You add it at the same time as the cream. I’ve updated the recipe.
Great recipe…I use dried apricots and it’s terrific too..
Very unusual not to include cold butter. I thought cold butter was critical to proper scone texture and rising? What’s the theory behind leaving out all the butter?
I think this technique employs similar principles to a cream biscuit.