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Peaches & Cream Scones
~ Kardea Brown (Delicious Ms. Brown ~ Food Network Program)
Ingredients
Scones:
1/2 cup (1 stick) unsalted butter, frozen
2 cups all-purpose flour, plus more for dusting the work surface
3 tablespoons granulated sugar ((I increased to 4 Tbsp.))
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup sliced peaches, thawed if frozen ((I use 2 cups of chopped fresh peaches))
1/2 cup heavy whipping cream, plus more for brushing on the scones
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
2 tablespoon Sanding Sugar
Glaze:
1 cup powdered sugar
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch sea salt
Directions
1. For the scones: Preheat the oven to 400 degrees F. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Grate the frozen butter into a bowl using a box grater on top of flour & toss occasionally as grating.
2. Stir together the heavy cream, sour cream, egg, & vanilla in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together, along with chopped peaches. (Make sure not to overwork).
3. Turn the dough out onto a parchment paper-lined baking sheet and shape into a 10-inch disc, about 1-2 inch thick. Score the dough into 8-10 wedges, using a knife to cut into but not all the way through the dough. Sprinkle top with Sanding Sugar. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, separate and continue to bake on convection to crisp all edges, an additional 10 minutes,.then remove to a wire rack to cool.
4. Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla and salt in a small bowl. Spoon the glaze over the scones before serving.
~ Kardea Brown (Delicious Ms. Brown ~ Food Network Program)
Ingredients
Scones:
1/2 cup (1 stick) unsalted butter, frozen
2 cups all-purpose flour, plus more for dusting the work surface
3 tablespoons granulated sugar ((I increased to 4 Tbsp.))
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup sliced peaches, thawed if frozen ((I use 2 cups of chopped fresh peaches))
1/2 cup heavy whipping cream, plus more for brushing on the scones
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
2 tablespoon Sanding Sugar
Glaze:
1 cup powdered sugar
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch sea salt
Directions
1. For the scones: Preheat the oven to 400 degrees F. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Grate the frozen butter into a bowl using a box grater on top of flour & toss occasionally as grating.
2. Stir together the heavy cream, sour cream, egg, & vanilla in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together, along with chopped peaches. (Make sure not to overwork).
3. Turn the dough out onto a parchment paper-lined baking sheet and shape into a 10-inch disc, about 1-2 inch thick. Score the dough into 8-10 wedges, using a knife to cut into but not all the way through the dough. Sprinkle top with Sanding Sugar. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, separate and continue to bake on convection to crisp all edges, an additional 10 minutes,.then remove to a wire rack to cool.
4. Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla and salt in a small bowl. Spoon the glaze over the scones before serving.
