Flakey, tender fresh peach scones make the perfect small baked treat for brunch. The perfect recipe to use your fresh peaches this summer.
Scones are one of my favorite things to make for weekend brunch. They use simple pantry ingredients and are super fast and easy to make. This is a fantastic “base” recipe for scones. The fresh peaches in it are beautiful and delicious during the summer months, but if you want to add different fillings, it is completely adaptable. Use plain Greek yogurt and mix in cranberries, blueberries, chocolate chips, or whatever else you may like.
A few tips for this recipe:
Use frozen butter!
COLD Butter is the key to making perfect scones. As the butter cooks it creates air pockets in the dough that make those great big, fluffy, flakey layers that we love in a great scone or biscuit. The inside remains tender and delicious while the outside gets the golden crisp. If you don’t already keep butter in your freezer, just pop one stick in the freezer about 20 minutes before you start. Then when you’re ready to make the scones you can use your grater (a box grater works great) to easily grate the butter into the flour mixture. (I’ve found grating the butter make the process much simpler. It keeps your butter really cold, and make the “cutting” in part really fast.
Don’t over work the dough.
When the dough is formed you don’t want to knead it or handle it too much. Just pat and shape it enough to help it come together into a round, flattened disc. Just like with a good pie crust or biscuit recipe, if you over handle the dough then the baked product will be tougher, instead of tender and flakey.
With these simple tips you should be well on your way to scone PERFECTION!
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup 1 stick unsalted butter , frozen
- 1/3 cup peach Greek yogurt (I use this kind)
- 1/3 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup diced fresh peaches (about 1 peach)
- 1 cup powdered sugar
- 1-2 Tbsp milk
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt. Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended. Add to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. Stir in the diced fresh peaches. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.
Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a parchment lined baking sheet.
Bake in preheated oven until golden, about 16 - 18 minutes. Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed.
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