Fresh peach scones. sigh I love scones with dried fruit or even perfectly plain, if you can call that buttery goodness "plain." But it's the height of peach season right now, which means peach everything around here!
There are versions of scones out there that have you folding and rolling the dough a few times, but then what you end up with is not a scone. It's some sort of faux-semi-laminated dough that, while fine enough, is simply not a scone. A real scone has a certain texture, and that ain't it! If you want something with a laminated dough, I have other recipes on this blog for you.
This method retains the characteristic texture of a proper scone, while allowing you to incorporate fresh fruit into the dough without turning it into a big mess. You may not need jam on these, but a little clotted cream is always wonderful!
Fresh Peach Scones
(Makes 12 scones)
8 tablespoons (4 ounces/113 grams cold unsalted butter, shredded, divided and frozen
1 tablespoon sugar
1/2 teaspoon cinnamon
2 packed cups (10 ounces/283 grams) unbleached all-purpose flour
3 tablespoons (1.25 ounces/33 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk (or milk with 2 teaspoons vinegar stirred in and left for 5 minutes)
1 large egg
1 teaspoon vanilla extract
2 medium yellow freestone peaches