Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::8
Yield::8 scones
Ingredients
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2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon baking soda
1 pinch ground nutmeg
1 stick unsalted butter, frozen
½ cup heavy cream
1 egg
1 teaspoon vanilla extract
1 cup peeled and diced fresh peaches
2 tablespoons turbinado sugar
Directions
Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
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Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
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Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
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Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture.
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Mix with a fork just until large clumps of dough form. Gently fold in peach.
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Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere.
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Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
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Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.
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Cook's Note:
Since scones taste best the day they are baked, I like to store them in the freezer and bake off a few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic bags and seal well. Bake straight from frozen; you may need to add a few minutes to the baking time.