Ingredients
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon for brushing
1/2 teaspoon pure vanilla extract
1 cup diced fresh peeled peaches
1 cup confectioners’ sugar
1 tablespoon honey
1/2 teaspoon pure vanilla extract
2 tablespoons milk
Instructions
- Line a large baking sheet with a Silpat mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Using a pastry blender or hands, cut the cold butter into the flour mixture until it resembles coarse meal with a few larger pieces of butter.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour into the flour mixture and stir just until the dough begins to form. Do not overmix.
- Gently fold in the diced peaches.
- Transfer dough to a floured surface and knead lightly until it forms a ball.
- Pat dough into a 1-inch thick circle and cut into 8 triangles.
- Place scones on prepared baking sheet and freeze for 15–20 minutes. Preheat oven to 400°F during this time.
- Brush chilled scones with the remaining tablespoon of heavy cream.
- Bake for 18–23 minutes, until golden brown around the edges and bottom.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- For the glaze: whisk together confectioners’ sugar, honey, vanilla extract, and milk until smooth.
- Drizzle glaze over cooled scones and serve.
Notes
- Best enjoyed the day they are made.
- Store in an airtight container at room temperature for up to 2 days.
- Freeze unglazed scones for up to 1 month; reheat before glazing.
- Keep butter and dough cold for flakier scones.
- Can substitute peaches with berries or dried fruit.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 19g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
