Side Pannel
Peach Pie Scones Vanilla Glaze
Peach Pie Scones Vanilla Glaze
- Recipe Submitted by maryjosh on 10/03/2016
Ingredients List
- Scones
- 2 cups + 2 Tbsp all purpose flour
- 1/3 cup brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cubed and cold
- 1 egg
- 1/4 cup heavy whipping cream, plus more for brushing
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup fresh peaches, diced
- Vanilla Glaze
- 1/2 cup powdered sugar
- 1 Tbsp vanilla extract
- 1-3 Tbsp heavy whipping cream
Directions
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine flour, salt, baking powder, baking soda, and brown sugar; mix well to combine, making sure there are no large clumps of brown sugar left.
Cut the butter into small cubes then work it into the mixture (using two forks or a pastry cutter) until lit resembles a coarse meal; set aside.
In a small bowl whisk together the egg, sour cream, and heavy cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
Add in the peaches and - using a rubber spatula - gently fold them into the dough.
Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
Bake for 18 to 20 minutes, or until light golden brown.
Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the glaze:
In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla (if using), and salt. Drizzle over semi-warm scones and serve at once.
In a large bowl combine flour, salt, baking powder, baking soda, and brown sugar; mix well to combine, making sure there are no large clumps of brown sugar left.
Cut the butter into small cubes then work it into the mixture (using two forks or a pastry cutter) until lit resembles a coarse meal; set aside.
In a small bowl whisk together the egg, sour cream, and heavy cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
Add in the peaches and - using a rubber spatula - gently fold them into the dough.
Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
Bake for 18 to 20 minutes, or until light golden brown.
Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the glaze:
In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla (if using), and salt. Drizzle over semi-warm scones and serve at once.
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