Peaches & Cream Scones with Caramel Icing
Tender scones with fresh peaches, topped with a quick caramel icing
  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.