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.