Recipe courtesy of Kardea Brown
Peaches 'n' Cream Scones
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 35 min
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 402
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 5 g
- Cholesterol
- 82 mg
- Sodium
- 289 mg
I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 35 min
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 402
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 5 g
- Cholesterol
- 82 mg
- Sodium
- 289 mg
Ingredients
Scones:
Glaze:
Directions
- For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
- Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
- Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
- Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.
