Tender scones with juicy fresh peaches. Enjoy this summery treat with a cup of tea or coffee (hot or iced!)
Ingredients
- all-purpose flour: 2 cups
- white sugar: 6 Tbsp
- baking powder: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- ground cardamom: 0.5 tsp
- baking soda: 0.25 tsp
- pinch ground nutmeg: 1 piece
- stick unsalted butter, frozen: 1 piece
- heavy cream: 0.5 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- fresh peaches: 1 cup (peeled and diced)
- turbinado sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
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Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
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Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
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Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.
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Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
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Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.
