Peaches & Cream Scones with Caramel Icing
Tender scones with fresh peaches, topped with a quick caramel icing
Ingredients
Scones
- 1 ¾ cups (7 7/8 oz or 223g) all purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 7 tablespoons (3 1/2 oz or 100g) cold, unsalted butter, cubed
- ½ cup (4 oz or (118 ml) cold sour cream
- ¼ cup (2 oz or 59ml) cold heavy cream Plus more for tops
- 1 teaspoon pure vanilla extract
- 1 cup (about 7 oz or 200g) chopped fresh peaches, patted dry Peaches should be ripe but still firm, not over ripe.
- egg wash (optional) 1 egg whisked with 1 tablespoon of water
Icing
- ¼ cup (2 oz or 57g) salted butter
- ½ cup (3 1/2 oz or 100g) packed brown sugar
- â…“ cup (2 5/8 oz or 78 ml) heavy cream
Instructions
- Preheat the oven to 375ºF. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
- Work the butter into the flour mixture with a pastry blender or with your fingertips until pea size pieces form.
- In a medium bowl, whisk together the sour cream, heavy cream and vanilla.
- Mix the sour cream mixture into the flour mixture until a shaggy dough forms. Fold in the peaches.
- Turn dough out onto a lightly floured surface. Press the dough together and fold it over onto itself a couple of times.
- 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.
- Bake until golden brown, about 18-22 minutes. Transfer the scones to a cooling rack.
Caramel Icing
- Melt the butter a small saucepan over medium heat. Whisk in the brown sugar until smooth, about 2 minutes.
- 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.