Serves: 6
Prep time: 15 minutes
Total time: 1 hour
Just like making biscuits, be sure not to over mix the scone dough. Use a light hand and you will be rewarded with tender, flaky scones bursting with zesty lemon and fresh peaches.
What You'll Need
Scones:
2 cups all-purpose flour
1/3 cup, plus 2 tsp. granulated sugar, divided
1 Tbsp. baking powder
½ tsp. kosher salt
½ cup cold unsalted butter, cubed
1 cup, plus 1 Tbsp. heavy cream, divided
1 Tbsp. grated lemon zest
1 medium peach, chopped (about 1 1/4 cups)
Lemon Glaze:
1 cup powdered sugar
1/2 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
1/8 tsp. kosher salt
- Preheat oven to 450F. Whisk together flour, 1/3 cup sugar, baking powder, and salt in a medium bowl. Add butter, and cut into flour using a pastry blender or 2 forks until mixture resembles a coarse meal. Add 1 cup of the cream, lemon zest, and peach, stirring just until combined
- Press dough on a lightly floured work surface into a 7-inch circle; cut into 6 wedges. Place dough wedges on a parchment paper-lined baking sheet. Brush tops with remaining 1 tablespoon cream and sprinkle with remaining 2 teaspoons sugar. Bake 15-18 minutes or until golden and set. Remove scones from baking sheet, and let cool on a wire rack.
- To make the glaze, whisk together the powdered sugar, lemon zest, lemon juice, and salt in a medium bowl. Drizzle glaze over the cooled scones.