Recipe
Peach scones
Total time:
30 to 35 minutes
Yield:
8 scones
Sweet as a peach, these seasonal scones will fill your kitchen with the aroma and taste of summer!
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Ingredients
- 2 cups (500 mL) all-purpose flour, plus more for work surface
- ½ cup (125 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- ½ tsp (2.5 ml) salt
- ½ cup (125 mL) unsalted butter, very cold and cubed
- 1 large egg
- ½ cup (125 mL) buttermilk
- 1 ½ tsp (7.5 mL) vanilla extract
- 1 large peach, diced
- 2 tbsp (30 mL) turbinado sugar
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- Add the cubed butter to the dry ingredients.
- Incorporate it into the mixture by using a pastry cutter until the mixture is crumbly.
- You can use your hands to make sure there are no large pieces of butter remaining (there may still be some small, pea-sized pieces).
- In a small bowl, whisk together the egg, buttermilk, and vanilla extract until thoroughly combined.
- Make a well in the centre of the flour mixture. Add the wet ingredients, using a spatula to fold everything together.
- Fold in the diced peaches.
- Transfer the dough to a floured surface and knead, being careful not to overwork the dough.
- Using your hands, shape the dough into a round, one-inch thick disc.
- Sprinkle the dough with the turbinado sugar.
- With a sharp knife, cut the disc evenly into eight wedges. If you prefer smaller scones, you can divide the dough in half, making two rounds approximately ¾ of an inch thick and cut into six wedges.
- Transfer the wedges to the prepared baking sheet and bake for 13-15 minutes, or until the bottoms and tops are slightly browned.
- Cool on a wire rack for 10 minutes. Enjoy!
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