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Peach & Honey Scones

  • Yield: 12 scones 1x

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Ingredients

Scones

  • 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

Glaze

  • 1 cup powdered sugar, sifted
  • 1/8 tsp cinnamon
  • pinch of salt
  • 2 Tbsp honey
  • 2 Tbsp milk

Instructions

  1. 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.
  2. 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.
  3. 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.


Nutrition

  • Calories: 200
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