Peach Scones
User Reviews
5
Peach Scones
Description
Prepared by combining dry ingredients including flour, sugar, baking powder, and baking soda with grated frozen butter to create a flaky texture, these scones incorporate Greek yogurt, heavy cream, egg, and vanilla for richness and tenderness. Fresh peach pieces are gently folded into the dough, which is lightly kneaded and shaped into a round, then cut into wedges.
Baked at a high temperature until golden brown, the scones develop a crisp exterior with a soft, flavorful interior highlighted by peach sweetness. After cooling slightly, a glaze made from powdered sugar and milk is drizzled on top for added sweetness and moisture.
They are best eaten the day they are made, delivering a fresh and juicy bite. These scones can be varied by using plain yogurt and adding other mix-ins like berries or chocolate chips instead of peaches, and dough can be prepared ahead or frozen.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter 1 stick), frozen, unsalted
- 1/3 cup Greek yogurt I use this kind, peach
- 1/3 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup peach about 1 peach), diced, fresh
For the Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons milk
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
- Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
- In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.
- Add to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.
- Stir in the diced fresh peaches. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.
- Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round.
- Cut into 8 wedges then transfer to a parchment lined baking sheet.
- Bake in preheated oven until golden, about 16 - 18 minutes.
- Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
For the glaze:
- Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed.
Notes
- You can substitute plain Greek yogurt and add mix-ins such as cranberries, blueberries, or chocolate chips.
- The scone dough can be prepared, cut, and shaped several hours in advance and stored covered in the refrigerator.
- For freezing, flash freeze unbaked scones before transferring to a freezer-safe container; thaw overnight before baking.
- Baked scones can also be frozen wrapped individually and kept up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 86g | 29% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 65mg | 22% |
| Sodium | 182mg | 8% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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