Fresh Peach Scones
Full of fresh from the orchard flavors
Ingredients
- 2 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter diced
- 1 cup diced peach
- 3/4 cup buttermilk*
- 1 large egg yolk
- 2 teaspoons vanilla divided
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 400F.
- Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
- Add butter.
- Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
- Add diced peach to flour mixture, tossing gently.
- Whisk buttermilk, egg yolk, and 1 teaspoon vanilla in a 2-cup liquid measuring cup or small bowl.
- Add liquids to dry ingredients; mix until dough forms a ball.
- Place dough on a lightly floured surface and press into an 8-inch round.
- Cut into 8 wedges. Sprinkle with 2 tablespoons sugar.
- Transfer wedges to rimmed cookie sheet, preferably lined with parchment paper.
- Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
- While cooling, combine powdered sugar, 1 teaspoon vanilla, and 1 teaspoon milk.
- Top each scone with vanilla glaze, if desired.
Notes
These scones can be served with or without the glaze.