Fruit scones are always light and airy, and when just out of the oven, I think they’re best. Most scones are traditional flavors with dried fruits like cranberries, currants, or raisins, but fresh fruits are also a possibility with scones. They are a minor bit more work, but always worth it in the end.
3 cups flour
Preheat the oven to 400ºF.
In a medium sized bowl, gently whisk together the egg, whipping cream, vanilla extract, almond extract, and peach nectar (do not whip). Drizzle over the dry mixture and mix gently until it has come together. It may be a little sticky.
Using a 1/3-cup measuring cup, sprayed with Pam or a vegetable spray to keep the dough from sticking, scoop out scones onto a parchment-lined baking sheet, several inches apart. Brush with cream, if desired, and sprinkle with coarse sugar (I used Swedish Pearl Sugar).
Bake at 400ºF about 15-17 minutes.
|Ingredients all measured out and ready to go.|
|Swedish Pearl Sugar. I love this stuff for sprinkling on top of scones!|
|Make sure the butter is cold and diced.|
|Rub or cut in butter until it resembles coarse sand.
(A few buttery lumps are okay.)
|Add the peaches and mix gently.|
|Add the liquid to the dry mix and mix until just combined.|
|Use a greased 1/3-cup scoop to shape these scones and
put them on the parchment paper lined baking sheet.
|Sprinkle with Pearl Sugar (or coarse sugar). If you didn’t grease
the measuring cup, you may want to brush milk or egg on the top
of the scones so that the sugar will stick.
|15-17 minutes later, voila.|