Peach Pie Scones

For the scones:

2 cups + 2 tablespoons flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cubed and cold
1 egg
1/4 cup heavy whipping cream, plus more for brushing
1/4 cup sour cream
3 teaspoons vanilla extract
1/2 cup fresh peaches, diced

For the glaze:

1/2 cup powdered sugar
2 teaspoons vanilla extract
1-3 tablespoons heavy whipping cream

For the scones:

Preheat oven to 400°. Prepare baking sheet with parchment paper.
Mix together flour, brown sugar, baking powder, and salt in a large bowl. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Mix together flour, brown sugar, baking powder, and salt in a large bowl. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
In a medium sized bowl, whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
In a medium sized bowl, whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
Fold in the peaches, and mix until just combined.
Fold in the peaches, and mix until just combined.
Turn out the scone dough on a well-floured surface and pat into a small disk that’s about a 1/2″ thick. Cut into 6-8 slices, and transfer to the baking sheet.
Turn out the scone dough on a well-floured surface and pat into a small disk that’s about a 1/2
Brush each scone with just a bit of heavy cream and bake for 16-18 minutes, or just until golden brown. Cool before glazing.

For the glaze:

Whisk together powdered sugar, vanilla extract, and 1 tablespoon of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!

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