Fresh Peach Scones

 

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.