When I stepped out on the porch last week to discover the most perfect peaches I’ve ever seen, I was beyond elated (and thankful for generous neighbors!). I did what I do best with a surplus of stone fruit – I headed straight to the kitchen and overdid it with brown butter crumb bars, peach cream scones, and a peach Danish braid!
Surely you can appreciate my peach baking spree, especially since I made us blissful cream scones studded with peaches. Drizzled with Amaretto glaze and devoured still warm from the oven, these tender and golden scones are a summer dream!
Tips for the best cream scones:
- Freeze your fruit for an hour before baking. This step helps keep the dough cold and makes it much easier to fold in the fruit.
- Heavy cream keeps these scones perfectly tender! There’s no need to add extra butter or work the fat into the dry ingredients. Simply drizzle the heavy cream over the flour mixture and fold in just until incorporated.
- Use a light hand with scones, taking care not to over-mix the dough.
- Chill scones in the freezer for 20 minutes before baking so that the dough is very cold before going into the hot oven.
- 1 1/2 cups diced peaches
- 3 cups flour
- 1 Tbsp baking powder*
- 1 tsp salt
- 2/3 cup sugar
- 1/4 tsp pure almond extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 Tbsp cold heavy cream
- 1/2 cup powdered sugar, sifted
- 1/8 tsp salt
- generous pinch of cinnamon
- 1 1/2 Tbsp Amaretto
- 1 Tbsp heavy cream
- Line a rimmed baking sheet with parchment paper and arrange diced peaches in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl.
- Combine almond extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add peaches and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them and brush scones with cream. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
- For the glaze, whisk together powdered sugar, salt, cinnamon, Amaretto, and cream in a small bowl; transfer to a small piping bag. Drizzle glaze over scones and let set before serving.
Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue. Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.
- Calories: 205
- Carbohydrates: 36
Keywords: Peach, Scone, Breakfast