Midsummer breakfasts call for a break from routine; something sweet and undeniably seasonal before the day’s heat sets in. Peaches and honey are quite the ethereal pairing and flavor these scones nicely. I used a French honey named fleurs de printemps (spring flowers), a creamed honey with light floral notes. Taste your peaches first and use whatever honey you like!
Buttermilk and brown sugar give the scones a tender and flaky texture; if you are anything like me, you’ll covet each peach-studded bite. Drizzled with a quick cinnamon and honey glaze, breakfast couldn’t get much better.
- 1 3/4 cups flour
- 6 Tbsp light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chilled unsalted butter
- 1/2 cup cold low-fat buttermilk
- 1 large egg
- 2 Tbsp honey
- 1 1/4 cups diced peaches
- 1 cup powdered sugar, sifted
- 1/8 tsp cinnamon
- pinch of salt
- 2 Tbsp honey
- 2 Tbsp milk
- Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal; chill in the freezer for 10 minutes.
- Whisk together buttermilk, egg, and honey in a small bowl; add to flour mixture and fold in just until incorporated. Fold in peaches. Use a floured bench scraper to scrape dough out onto prepared baking sheet; lightly dust dough with flour, flour hands, and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.
- Bake 17 to 18 minutes, until golden (cover with foil after 10 minutes to prevent overbrowning). Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. To prepare glaze, combine powdered sugar, cinnamon, salt, honey, and milk in a small bowl. Set rack with scones over a piece of wax paper and drizzle with glaze; let set before serving. If not serving scones immediately, store unglazed in an airtight container up to 2 days and glaze just before serving.