Peaches & Cream Scones

Peaches & Cream Scones (makes 1 dozen)

Adapted from America's Test Kitchen Cookbook

  •  2 cups (10 ounces) unbleached all-purpose flour
  • 1 Tbs baking powder
  • 3 Tbs sugar
  • 1/2 tsp salt
  • 5 Tbs chilled, unsalted butter, cut into 1/4-inch cubes
  • 1 cup heavy cream
  • 1 large peach, pitted and thinly sliced
  • 2 Tbs clover honey
  • 1 tsp lemon zest

Adjust oven rack to middle position and heat oven to 425 degrees.

Combine flour, baking powder, sugar and salt in large bowl or in the bowl of a food processor fitted with a dough blade. Whisk together or pulse.

If making by hand, use a pastry cutter and cut the butter into the flour until mixture resembles coarse meal.  If using food processor, distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Transfer dough to large bowl.  Stir in heavy cream with a rubber spatula or fork until dough begins to form.

Transfer dough and any dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form the dough into a rectangle.  Roll the dough out into a large rectangle to a little less then 1/2 inch thickness.  

Brush dough with cream, lay thinly sliced peaches, slightly overlapping, on half of dough.  Drizzle with honey and sprinkle with lemon zest.   Fold dough in halve over the peaches.  Trim the edges of the dough.  Cut into 6 squares and cut the squares in half to make triangles. 

Place triangles on parchment lined baking sheet, brush with heavy cream and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

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