Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 3 Tablespoons sugar (plus more for sprinkling on top, optional)
  • 1 Tablespoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 5 Tablespoons unsalted butter (unsalted, very cold, cut into ½ inch slices)
  • 2 cups fresh peaches (peeled, pitted, and chopped into 1/2 inch pieces (approximately 3 peaches))
  • 1 cup heavy cream

Instruction

  • Preheat oven to 450°F (232°C) with the rack on the middle shelf.
  • Add the flour, sugar, baking powder, cinnamon, and salt to a food processor. Pulse a few times to mix.
  • Scatter the cold butter across the flour. Pulse until it resembles cornmeal or wet sand, approximately 10-12 pulses.
  • Pour out the flour mixture into a bowl. Add the chopped peaches and heavy cream. Mix until just barely incorporated. Do not overmix (a little dry mixture is okay and preferred to overmixing).
  • Dump the dough out onto a lightly floured surface. Gently and briefly knead or press to incorporate the dough and press into a 1½-2 inch slab. Kneading should be just 30-45 seconds and the dough will be sticky.
  • Flour a round cookie cutter and cut out scones by pressing straight down (do not twist). Repeat with remaining dough, very gently pressing back together. (Re-pressed dough will likely result in scones slightly more dense or flat due to the extra handling).
  • Place the scones on a lined baking sheet. If desired, sprinkle with additional sugar for texture and color.
  • Chill the scones in the refrigerator for 30 minutes. This is not mandatory, but will help the scones rise and be light.
  • Bake for 13-15 minutes until lightly golden brown. Rotate the baking sheet halfway through baking. Cool on a wire rack for at least 10 minutes. Store in a sealed container for up to 5 days.