Fresh Peach Scones

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

3/4 tsp salt
1/3 cup sugar
1 tsp nutmeg
1 tsp cinnamon
1 tbsp 1 tsp baking powder
1 stick unsalted butter
1 generous cup peaches, drained and diced (canned or fresh–peeled)
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
3/4 cup heavy whipping cream
3 tbsp peach nectar (found in the Mexican food aisle)

Cream for brushing 
Swedish Pearl Sugar for sprinkling 

Preheat the oven to 400ºF.

Whisk the dry ingredients together. Cut in (with a pastry cutter or knives or fingertips) the stick of diced butter. Fold in the diced, drained peaches. 

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. 

Serves: 12.

The Process:

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.

Results: I was quite pleased with how these scones turned out. The almond is a great complement to the peach, and they are wonderful warm or cold (but best warm). They would be excellent with coffee or a black tea. The sugar on top is optional, but I thought it really added to the flavor of the scone.

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