Roasted Peaches & Cream Scones
To be honest, I had never eaten a scone in my life before making these; I just never had the desire to seek them out. But when I saw my current food idol Carla Music and my throwback food idol Ina Garten make scones…you just know I had to make scones.
I tried out Ina’s recipe for chocolate pecan scones, halving it to make the original and my own version with roasted peaches and a sweet cream glaze. To be honest, I messed up quite a bit in this recipe. It was just one of those days; such is life. I’ve adjusted the recipe to reflect those mistakes.
My first mistake was blending the butter mixture too far. Blending it so that there are visible pea-sized butter bits creates flaky layers in your scones. The technical term, as I’ve learned from a frustrated Google search, is to “cut” in the butter; to combine the dry ingredients with the fat (butter) as quickly as possible to keep the fat from melting.
Despite that mistake, the scones still turned out soft and fluffy; I guess using tons of butter will give you that cushion for mistakes. Still, try not to replicate my mistake though. I’m really feeling that flaky layer FOMO; watch your mixer and stop periodically when you blend in your butter.
On another note, the peaches I had weren’t that sweet, so that resulted in scones that were kind of bland. I imagine drizzling maple syrup on the peaches or sprinkling them with brown sugar before baking would yield better flavor. I also regret not using more peaches; using 1 cup of diced peaches was not enough to get a satisfying scone bite full of peaches, so I’ve adjusted the amounts in the recipe down below.
Adapted from Barefoot Contessa recipe
Makes 8 scones
For the scones:
2 cups diced peaches (about 4 standard size peaches)
2 tbsp maple syrup or brown sugar for coating peaches (optional if your peaches are already sweet)
2 cups and 2 tablespoons AP flour, divided
1 1/2 tablespoon granulated sugar, plus additional for sprinkling
1 tablespoon baking powder
1 tsp table salt or 2 tsp kosher salt
1 1/2 sticks of cold unsalted butter (12 tablespoons)
1/2 cup cold heavy cream
2 extra large eggs, lightly beaten (Ina says extra large eggs are better for baking than large)
1 egg beaten with 2 tbsp cream or milk, for egg wash
For sweet cream glaze:
1/2 cup powdered sugar
2 tbsp milk powder
1 tbsp heavy cream or milk
*The milk powder is not completely necessary, but it adds an additional milky flavor; replace with powdered sugar if you want. Add more powdered sugar if you want the glaze to be thicker.*
Starting with the roasted peaches: preheat your oven to 400F and lightly coat the diced peaches with 2 tablespoons maple syrup or brown sugar in a bowl.
Scatter peaches onto a parchment-lined baking sheet so that there is an even layer. Roast for three 10 min intervals, tossing the peaches after each 10 min. Set aside to cool completely.
For the scone dough: Line 1 sheet pan with parchment paper. In a bowl of an electric mixer fitted with a paddle attachment (or just use a whisk), combine 2 cups of flour, 1 1/2 tablespoon sugar, 1 tablespoon baking powder, and 1 tsp salt.
With the mixer on low speed (or in a food processor), add the cold butter (1 1/2 sticks or 12 tbsp) and blend until the butter is pea-sized. Watch the mixer carefully and stop periodically to make sure the butter isn’t completely blended in.
In a measuring cup, whisk together the cold 1/2 cup of heavy cream with the 2 beaten eggs. With the mixer still on low, pour the heavy cream mixture into the butter mixture and combine just until blended, making sure not to over-mix. Add the peaches and mix just until combined.
On a well-floured surface, knead the dough a few times to fully incorporate the peaches. With a floured rolling pin, roll the dough out to 3/4″-1″ thick and shape into a circle as best as you can. Using a bench scraper or sharp knife, cut into 8 even triangular sections. Place these sections on the prepared sheet pan. Brush the tops with egg wash and sprinkle with sugar.
Bake the scones on the upper third rack of the 400F oven for about 20 minutes; the tops should be lightly browned and the insides are fully baked. Set the scones to cool on a cooling rack with a sheet pan underneath.
For the glaze: whisk together the 1/2 cup powdered sugar, 2 tbsp milk powder, and 1 tbsp heavy cream or milk. Add more powdered sugar if you want it to be thicker and more milk if you want it to be thinner. The glaze is best when it is thick and opaque, but still runny.
Drizzle the scones with the glaze, making sure the scones are cool enough that the glaze won’t melt and slide off. Serve or store at room temperature.