Wednesday, July 22, 2015

Peaches & Cream Scones

Ah, scones...

I would write an ode to scones, if I wasn't poetically challenged.

The heavenly middle-ground between cookie and biscuit is where scones reside, and I must say, it is a lovely place!  And these Peaches & Cream scones are amazing!  Bursting with peaches, and slathered in a vanilla bean glaze, they are incredible as a dessert, but can even be disguised as breakfast!  How can you say no to that?

I surely can't...!

Peaches & Cream Scones


2 c. plus 2 Tbs flour
1/3 c. brown sugar
1 Tbs baking powder
1/2 tsp salt
1/2 c. unsalted butter
1 egg
1/4 c. half & half (plus more for brushing)
1/4 c. plain yogurt
2 tsp vanilla
3/4 c. fresh peaches, diced


1/2 c. powdered sugar
1 Tbs half & half
seeds from 1 vanilla bean


Preheat the oven to 400.

In a large bowl, stir together the flour, brown sugar, baking powder and salt until well mixed.  Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg, half & half, yogurt and vanilla until smooth.  Add to the dry mixture, stirring until just combined.  Add the peaches and mix until well dispersed.

Transfer the dough to a well floured surface, and pat into a disk about 3/4" thick, patting with extra flour if needed.  Cut the dough into 8 triangles, and place the triangles on a silpat lined baking sheet.  Lightly brush with additional half & half.

Bake for 16-18 minutes.  Transfer to a wire rack to cool and glaze.


In a small bowl, mix the powdered sugar and half & half until smooth.  Add the vanilla bean seeds and stir.  Drizzle over the warm scones.


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