Peach and Cream Scones Recipe

A warm, fragrant scone fresh from the oven is a pure delight, whether served for breakfast or with afternoon tea. Although scones may seem fancy, they are wonderfully simple, easy to make in just a few steps, and can be made in either sweet or savory form. Unlike biscuits with their flaky, buttery layers, scones have a denser texture with a tender crumb. Scones lend themselves to a variety of flavors, from dried fruit and nuts to chocolate, herbs or cheese. This peach and cream scones recipe — courtesy of recipe developer Julie Kinnaird — will show you how to mix fresh fruit into your scone batter for a true cream scone experience. These tender scones are bursting with fresh peach flavor and a hint of clove, and are topped with a little crunchy turbinado sugar.

Traditional scones are often labeled as butter scones or cream scones. Butter scones, as the name suggests, contain a higher percentage of fat, while cream scones only contain the fat from heavy cream. Kinnaird’s recipe incorporates both the richness achieved by cutting the butter into the flour, as well as the sweetness added by the heavy cream. The result is a tender, fragrant scone that melts in your mouth.

Read more: 13 Simple Tips for Choosing the Best Fresh Fruit Every Time

Gather the ingredients for the peach and cream scones

Peach and Cream Scone Ingredients on the Counter – Julie Kinnaird/Tasting Table

For this recipe, you will use all-purpose flour as the dough base, sweetened with caster sugar and leavened with baking powder. Fine sea salt and ground cloves season the dough and balance the sweetness. Freshly grated lemon zest adds brightness to complement the fresh peaches. Use unsalted butter to cut the flour and bring the dough together with a few large eggs and a little heavy cream (a little cream will also be used to brush the tops of the scones).

Step 1: Preheat the oven

Oven preheated to 400 F

Oven preheated to 400 F – Julie Kinnaird/Tasting table

Preheat the oven to 400 F.

Step 2: Prepare a Baking Sheet

Baking tray covered with parchment paper

Baking tray covered with parchment paper – Julie Kinnaird/Tasting table

Line a baking sheet with parchment paper.

Step 3: Combine Dry Ingredients

Mix flour, sugar, spices and lemon zest in a bowl with a wooden spoon

Stir the flour, sugar, spices and lemon zest in a bowl with a wooden spoon – Julie Kinnaird/Tasting table

Mix flour, granulated sugar, baking powder, salt, cloves and lemon zest in a large bowl.

Step 4: Cut the Butter

Cut the butter into the dry scone ingredients

Cut butter into dry ingredients for scone – Julie Kinnaird/Tasting Table

Cut in the butter using a cookie cutter or two forks until the mixture resembles large crumbs.

Step 5: Incorporate the peaches

Stir peaches into dry scone ingredients with a wooden spoon

Stir peaches into dry scone ingredients with a wooden spoon – Julie Kinnaird/Tasting Table

Stir in the peaches until they are covered with the dry mixture.

Step 6: Whisk together eggs and cream

Whisk together eggs and heavy cream in a glass bowl with a whisk

Whisk together eggs and heavy cream in a glass bowl with a whisk – Julie Kinnaird/Tasting Table

Whisk together eggs and ½ cup heavy cream until smooth.

Step 7: Mix the Dough

Mix peaches and cream scone dough with a wooden spoon in a glass bowl

Mix peaches and cream scone dough with a wooden spoon in a glass bowl – Julie Kinnaird/Tasting Table

Add the egg mixture to the dry ingredients and peaches and stir until a dough begins to come together.

Step 8: Knead the Dough

Knead scone dough on the counter

Kneading scone dough on the counter – Julie Kinnaird/Tasting table

Spread the dough out on a work surface and knead gently 6 times until you have a smooth dough.

Step 9: Divide the Dough

Peach and cream scone dough divided into 3 parts on a work surface with dough divider

Peach and cream scone dough divided into 3 parts on a work surface with dough divider – Julie Kinnaird/Tasting table

Divide the dough into 3 equal portions.

Step 10: Flatten the Dough into Discs

Discs of peach and cream scone dough on parchment paper on baking sheet

Discs of peach and cream scone dough on baking paper on baking sheet – Julie Kinnaird/Tasting table

Form each piece into a round disk and transfer it to the baking sheet.

Step 11: Score the Dough

Cut peaches and cream scone dough into quarters with a dough divider on a baking sheet

Cut peaches and cream scone dough into quarters with a dough divider on a baking sheet – Julie Kinnaird/Tasting Table

Use a dough divider or knife to divide each round into 4 wedges.

Step 12: Brush the dough with cream

Brush the tops of the peaches and cream scone dough with heavy cream using a pastry brush

Brush the tops of the peaches and cream scone dough with heavy cream using a pastry brush – Julie Kinnaird/Tasting Table

Brush the tops of the scones with the remaining 1 tablespoon heavy cream with a pastry brush.

Step 13: Sprinkle the paste with Turbinado sugar

Sprinkle turbinado sugar over peaches and cream scone dough on baking sheet

Sprinkle turbinado sugar over peaches and cream scone dough on a baking sheet – Julie Kinnaird/Tasting Table

Sprinkle the scones with turbinado sugar.

Step 14: Bake the Scones

Baked Peach and Cream Scones

Baked Peach and Cream Scones – Julie Kinnaird/Tasting Table

Bake the scones for 15 minutes until golden and firm.

Step 15: Cool the Scones

Peach and Cream Scones Cooling on a Baking Sheet on a Wire Rack

Peach and Cream Scones Cooling on a Baking Sheet on a Wire Rack – Julie Kinnaird/Tasting Table

Remove from the oven and let cool on a rack.

Step 16: Serve the Scones

Peaches and cream scones with tea and fresh peaches on table

Peach and Cream Scones with Tea and Fresh Peaches on Table – Julie Kinnaird/Tasting Table

Serve the scones fresh with your favorite tea and toppings.

Peach and Cream Scones Recipe

Peaches and cream scones on parchment paper on table with fresh peaches

Peach and Cream Scones on Parchment Paper on Table with Fresh Peaches – Julie Kinnaird/Tasting Table

What are the best types of peaches to use for baking?

Peaches and peach scones on table

Peaches and peach scones on the table – Julie Kinnaird/Tasting table

There are three main categories of fishing. These include adhesive stone, cut stone and semi-tuff stone. These labels refer to the extent to which the flesh of the peach adheres or does not adhere to the pit or pit. Although all three groups have delicious qualities, freestone is considered best for baking, with its firm flesh, subtle sweetness, and tendency to be less juicy than the clingstone variety. Clingstone peaches are known for being mild, juicy, and very sweet, and they make a delicious snack when fresh and ripe, but do not hold up as well to cooking and can introduce too much moisture into produce. bakery. Semi-stoned peaches have the best qualities of their clingy, full-stone cousins, so they also make a delicious baking option.

When choosing peaches for a recipe like peaches and cream scones, select peaches that are firm but will give a little when squeezed. This indicates that they have started to mature. Kinnaird says there’s no need to peel the peaches for this recipe, as the skin of the peaches softens during cooking and adds a nice pop of color to the scones.

How are scones typically served?

Peach and cream scone with slices of fresh peaches on a plate on a table

Peach and Cream Scone with slices of fresh peaches on a plate on a table – Julie Kinnaird/Tasting Table

Scones are considered a quintessential British pastry. They are closely associated with the rituals of everyday life in the UK and are a popular offering for anyone looking for a very English experience. They vary depending on their region of origin and can take many shapes, from dense triangles of dough prepared on a griddle to the lighter, round, oven-baked version we are probably most familiar with today. They are considered an essential part of afternoon tea service and are often served as part of a more elaborate high tea, such as you might find in a teahouse or hotel.

At tea or cream tea, bowls of clotted cream, jam, fresh strawberries and fruit curd are set out to spread on the scones and enjoyed with a pot of freshly brewed tea. If you don’t have clotted cream, sweetened whipped cream or crème fraĂ®che will do. Savory scones can be served with slices of meat and cheese or a savory spread. Scones are also perfect for picnics.

Scones are best eaten the day they are baked, but they keep remarkably well if kept tightly wrapped in the refrigerator. Reheat the foil-wrapped scones at low temperature in the oven. The scones will always taste fresh and delicious when served. Leftover scones are perfect for breakfast or as a mid-morning snack.

Read the original article on the tasting table.

Add a Comment

Your email address will not be published. Required fields are marked *