While I’m so excited for fall (mostly boots and slouchy sweaters), I’m all about making the most of summer fruit before it disappears. After I made this peach cake at home a few weeks ago, I brought back to DC with a me a few extra Jersey peaches. I was planning to meet a few friends that weekend for coffee around the city, and I wanted to bring them a little treat to thank them for being awesome during my job transition.
This was my first time making scones and I found this recipe to be so simple. I’d make them again for a weekend brunch and maybe add plums, raspberries, or orange zest this time. Grab one with your morning coffee, read a magazine, and soak in the sunshine before it’s all pumpkin and plaid out there. So what are you cooking/baking this lovely summer weekend?
Makes 8 scones. Adapted from Tyler Florence
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar + extra for dusting
- 5 tablespoons cold unsalted butter, divided into chunks
- 1 1/2 cups fresh peaches, chopped into bite-size pieces
- 1 cup heavy cream
- Preheat oven to 400°.
- Sift together the the flour, baking powder, salt, and sugar in the bowl of an electric mixer. Using a pastry attachment (I keep mine in the freezer), cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
- Fold the peaches carefully into the batter. Make a well in the center of the batter and pour in the heavy cream. Using your hands, fold everything together just to incorporate; do not overwork the dough. Prepare a lightly floured surface and press the dough into a rectangle about 12 by 6 inches. Cut into 8 rectangles.
- Place the scones on an ungreased cookie sheet and sprinkle with some extra sugar. Bake for 15 to 20 until the tops have browned a little. Serve warm or at room temperature.