Peaches & Cream Scones. A warm scone filled with fresh peaches and white chocolate chips. Topped with an almond glaze!
Peaches. They are a funny thing sometimes. Kind of like avocados. They are so good but I feel like one day they are hard and the next day they are all soft and ready to be eaten or they go bad. That being said, I love a good juicy peach. Pour some milk over a diced up peach, sprinkle a little sugar (I can’t help it) and you have a bowl of peaches and cream for breakfast. I used to love to eat that when I was little. Now I try to skip the milk and sugar part. I save that for baking 🙂
My love for scones goes back to my childhood. Next to the dance studio I went to is a bakery/bread store. I used to love to get the glazed raspberry scones. But I always wished they put more glaze on top. haha! I am a frosting girl at heart. With that being said, breafast doesn’t have to be overly sweet. That is why I love scones. They are sweet but not “give ya a stomach ache” sweet. I really loved these scones and hope you do to!
Something else I really love about scones, they are fairly easy. The more rugged the better. They don’t have to be pretty to be pretty. Does that make any sense at all?! Since you don’t want to over work the dough, you just blend till barely combined. Press it out into a circle and this creates a rustic look.
- For the Scones:
- 2 cups + 2 Tablespoons all purpose flour
- ⅓ cup brown sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold & cubed
- 1 egg
- ¼ cup heavy whipping cream, plus more for brushing
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- ½ cup fresh peaches, diced
- ½ cup white chocolate chips
- For the Glaze:
- ½ cup powdered sugar
- ⅛ teaspoon almond extract
- 1-3 Tablespoons heavy whipping cream
- For the Scones:
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat
- In a medium sized bowl, sift together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly pour the wet mixture into the dry ingredients, and mix until just combined.
- Gently fold in the peaches & white chocolate chips till combined.
- On a well-floured surface or silpat mat, turn out the scone dough. Flour your hands and pat into a small disk that's about a ½" thick. Cut into 6-8 slices (I did 8). If you didn't use a silpat mat, transfer to the parchment lined baking sheet. Place or pull them about 1" apart from each other. Brush each scone with just a bit of heavy cream.
- Bake for 16-18 minutes, or just until golden brown (I did 16 min.)
- For the Glaze:
- Whisk together powdered sugar, almond extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the consistency you prefer. Taste and add more almond extract if you want a stronger almond flavor. Pour, spread or drizzle over warm scones.
Recipe Source: slightly adapted from A Latte Food // I added white chocolate chips and used almond extract instead of vanilla extract in the glaze.
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