Fresh Peach Scones
for the scones:
2 cups all-purpose flour
1 Tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt
5 Tbsp. unsalted butter, cut into pieces
1 cup diced fresh peaches*
¾-1 cup heavy cream
1 tsp. vanilla extract
for brown butter the glaze (optional):
2 Tbsp. salted butter
½ cup powdered sugar
Heavy whipping cream
Preheat oven to 425 degrees F.
Place 2 tablespoons of salted butter in a small saucepan over medium heat. Let it melt and continue to cook, swirling occasionally, until the butter is golden brown in color and has a nutty fragrance. Set aside to cool slightly.
In a food processor fitted with a blade attachment, add the flour, baking powder, salt and sugar. Pulse a couple times to blend. Add butter and whiz until mixture becomes a coarse meal. Alternately you could use a pastry blender or two knives to cut butter in.
In a separate bowl, add heavy cream and vanilla extract and stir briefly to combine. Add flour mixture to bowl and fold in peaches. Stir until a dough forms (it will be more moist than usual because of the peaches). Turn onto a lightly floured surface and knead gently, only about 3 or 4 times. Do not over-work or dough will be chewy.
Divide dough in half and gently pat out into about a 6-inch circle. Cut into 6-8 wedges and place on an ungreased cookie sheet or cookie sheet lined with a silicone baking mat. Repeat with the other half of the dough. Bake in a preheated oven, about 12-15 minutes or until lightly golden. Remove from the oven and cool on a wire rack.
Make icing by whisking together powdered sugar and browned butter. Add a little bit of cream at a time until you get your desired consistency; glaze-like, easy to drizzle. Once scones are mostly cooled, drizzle icing over the top, add more, and allow to set.
*Blanching peaches is the easiest way to peel them. Bring a small pot of water to a boil. Score the bottom of your peaches and drop them in the water for about 30-60 seconds. Remove and immediately place them in ice water. Skins will easily slide off with your fingers. Cut and dice peaches just before using so they don’t brown.
