Peaches & Cream Scones with Caramel Icing

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Peaches & Cream Scones with Caramel Icing
Tender scones with fresh peaches, topped with a quick caramel icing
Course Breakfast, Brunch
Keyword peach, scones
Servings
Ingredients
Scones
Icing
Course Breakfast, Brunch
Keyword peach, scones
Servings
Ingredients
Scones
Icing
Instructions
  1. Preheat the oven to 375ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
  3. Work the butter into the flour mixture with a pastry blender or with your fingertips until pea size pieces form.
  4. In a medium bowl, whisk together the sour cream, heavy cream and vanilla.
  5. Mix the sour cream mixture into the flour mixture until a shaggy dough forms. Fold in the peaches.
  6. Turn dough out onto a lightly floured surface. Press the dough together and fold it over onto itself a couple of times.
  7. Pat or roll dough into a 7-inch round. Cut dough into 8 wedges. Transfer to the prepared baking pan. Brush the scones lightly with egg wash or heavy cream.
  8. Bake until golden brown, about 18-22 minutes. Transfer the scones to a cooling rack.
Caramel Icing
  1. Melt the butter a small saucepan over medium heat. Whisk in the brown sugar until smooth, about 2 minutes.
  2. Whisk in the heavy cream and heat until bubbly. Remove from heat. Set aside to cool slightly. Drizzle or spoon the icing over the cooled scones.

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