Thursday, August 18, 2011

Peaches n' Cream Scones

1 large egg
2/3 cup cold heavy cream
a drop of vanilla extract
2 and 1/4 cups all-purpose flour
4 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter
2 peachs, peeled, chopped

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. First, place the peeled an chopped peaches as well as the unsalted butter in the freezer for about 1 hour.

Next, stir the egg, heavy cream, and vanilla together. Set aside. In the second bowl, whisk the flour, sugar, baking powder and salt together. Grate the butter into the dry ingredients and rub until the mixture is pebbly.

Pour the egg and cream mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Fold in the frozen peaches with a rubber spatula.

Lightly dust a work surface with flour and turn out the dough. Pat the dough into a circle, cut it into 8 wedges, and place it on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped air-tight. Don't defrost before baking--just add about 2 minutes to the baking time.)

Brush the tops with cream and sprinkle a little sugar. Bake the scones for 13 to 16 minutes, or until their tops are golden. Transfer them to a rack and cool for 10 minutes before serving.

Source: slightly adapted from TheWayTheCookieCrumbles
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