Peaches and Cream Scones Recipe
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
12 Scones
Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cloves
  • Finely grated zest of 1 large lemon (about 1 tablespoon)
  • 4 tablespoons cold butter, cut into small pieces
  • 1 cup diced fresh peaches (2 medium peaches)
  • 2 large eggs
  • ½ cup heavy cream + 1 tablespoon, divided
  • 1 tablespoon turbinado sugar
Directions
  1. Preheat the oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. Combine the flour, granulated sugar, baking powder, salt, cloves, and lemon zest in a large bowl.
  4. Cut in the butter using a pastry cutter or two forks until the mixture looks like coarse crumbs.
  5. Stir in the peaches just until coated with the dry mixture.
  6. Whisk together the eggs and ½ cup of heavy cream until smooth.
  7. Add the egg mixture to the dry ingredients and peaches and stir just until a dough starts to come together.
  8. Turn the dough out onto a work surface and gently knead 6 times until smooth.
  9. Divide the dough into 3 equal portions.
  10. Pat each piece into a round disk and transfer to the baking sheet.
  11. Use a dough divider or knife to score each round into 4 wedges.
  12. Brush the tops of the scones with the remaining 1 tablespoon heavy cream with a pastry brush.
  13. Sprinkle the scones with the turbinado sugar.
  14. Bake the scones for 15 minutes until golden brown and firm.
  15. Remove from the oven and cool on a rack.
  16. Serve the fresh scones with your favorite tea and toppings.