Fresh Peach Scones

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!


Update 12/07/16: For how to throw an afternoon tea party and a roundup of afternoon tea recipes, see Afternoon Tea Party Tips.

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 

1 Shred the cold butter, separating out 1/4 of it on the plate; pop it into the freezer. In tiny bowl, stir together sugar and cinnamon. 

2 In medium bowl whisk together the flour, sugar, baking powder, baking soda and salt. Work 3/4 of the frozen shredded butter into the flour mixture until all the butter is coated. Whisk together buttermilk, egg and vanilla; pour into dry mixture and gently mix until just combined. 

3 Lay a 12-inch or so square of parchment on a cutting board and sprinkle with flour. Turn the dough out onto the parchment and press or roll into a 10-inch square. Scatter reserved frozen shredded butter evenly over the dough, pressing it in lightly. Pop it into the freezer for just a few minutes while cutting the peaches. 

4 Peel or don't peel (I don't) the peaches, cut them in half, then each half into wedges, then each wedge into small bites. You need 1 1/4 cups. 

5 Bring dough out of freezer and spread peach chunks evenly over the dough, pressing them in lightly. Sprinkle cinnamon sugar evenly over the peaches. Roll into a log. Place the log with seam at bottom center of log on a lightly floured square of parchment on the cutting board. Flatten the log a bit to a 12x4-inch rectangle. Cover lightly with foil and place in the freezer until very firm but sliceable, about an hour. 

6 Preheat oven to 425F/220C/Gas7. Slice firmly chilled dough into three 4-inch squares. Cut each 4-inch square into 4 triangles. Place on parchment-lined rimmed baking sheet. Bake for 18 to 23 minutes, or until golden brown.

Note: OR cover baking sheet with foil and pop the scones into the freezer to be baked another day. I just did that, and they were great! 

Now put the kettle on and make a proper cup of tea. Enjoy the delightful repast!