Peach Pie Scones

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen, cut into cubes
1/2 cup sour cream
1 large egg
1/4 cup peach preserves

1 large egg
1 teaspoon water

2 tablespoons heavy cream
Sanding sugar

Preheat oven to 400° F.

Place flour, sugar, baking powder, baking soda, salt, and unsalted butter into the work bowl of a food processor. Pulse repeatedly until dough forms. Turn dough out onto a lightly floured cutting board. Divide into two equal portions. Pat each into an 8-inch round. Spread jam on one of the rounds to within an inch of the edge.


Beat egg with 1 teaspoon of water until frothy. Brush egg wash around edge of jam-covered circle. Top with the remaining circle. Press down on edges with the tines of a fork. Brush top with heavy cream, and sprinkle with sanding sugar, if desired. Score dough into wedges to make cutting upon removal from oven easier. Bake for 22 to 25 minutes, until edges are lightly browned. Remove from oven and transfer to wire racks to cool. Cut and serve.