Peach Scones

Name: Peach Scones
Total time: PT0D0H0M
Yield: makes 1 Dozen
Ingredients: 2 oz. dried peaches, cut into 1/4” pieces; 1 ⁄ 2 cup heavy cream; 1 egg; 1 cup all-purpose flour, plus more; 1 ⁄ 2 cup whole wheat flour; 1 ⁄ 3 cup sugar; 2 tsp. baking powder; 1 ⁄ 2 tsp. kosher salt; 6 tbsp. unsalted butter, cubed and chilled, plus more Peach jam, for serving (optional)

Serves
makes 1 Dozen

JAMES ROPER

Dried peaches add concentrated fruit flavor—and a pleasant chew—to these sweet, summery scones.

Ingredients

2 oz. dried peaches, cut into 1/4” pieces
¹⁄₂ cup heavy cream
1 egg
1 cup all-purpose flour, plus more
¹⁄₂ cup whole wheat flour
¹⁄₃ cup sugar
2 tsp. baking powder
¹⁄₂ tsp. kosher salt
6 tbsp. unsalted butter, cubed and chilled, plus more Peach jam, for serving (optional)

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Instructions

Step 1

Heat oven to 425°. Stir peaches, cream, and egg in a bowl. In another bowl, whisk flours, sugar, baking powder, and salt. Using your fingers, rub butter into flour mixture, forming pea-size crumbles. Stir in cream mixture until dough forms.

Step 2

Transfer dough to a heavily floured surface; pat into an 8” disk about 3⁄4” thick. Cut into 12 wedges and place on a parchment paper–lined baking sheet; bake until golden, 13–15 minutes. Serve warm with butter and peach jam, if you like.

Heat oven to 425°. Stir peaches, cream, and egg in a bowl. In another bowl, whisk flours, sugar, baking powder, and salt. Using your fingers, rub butter into flour mixture, forming pea-size crumbles. Stir in cream mixture until dough forms.
Transfer dough to a heavily floured surface; pat into an 8” disk about 3⁄4” thick. Cut into 12 wedges and place on a parchment paper–lined baking sheet; bake until golden, 13–15 minutes. Serve warm with butter and peach jam, if you like.