Peaches and Cream Scones

I love scones. This is a perfect way to use the peaches that are in abundance at local farmer's markets right now. I like to use the really rich and delicious heavy cream from Calder Dairy, a local dairy with wonderful milk products.

The key to wonderful texture in the scones is gentle mixing of the ingredients. Mix until just combined. Over mixing activates the gluten and changes the texture of the scones.

Scones

4 cups flour
1/2 cup Brown sugar or turbinado sugar
2 Tbsp baking powder
1/2 tsp salt
3/4 cup butter chilled and cut into 1/4" pieces
3 peaches, peeled and diced
1 1/2 cups heavy cream

Glaze:

4 cups powdered sugar
1/4 cup heavy cream
1/2 tsp vanilla

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Mix flour, brown sugar, baking powder and salt in a mixing bowl. Cut in butter with pastry blender or knife until mixture is crumbly. Add peaches and stir until coated. Add cream and mix until ingredients are just combined.

Divide dough in half, set 1/2 aside. Turn dough out onto a floured surface and pat into a circle. Cut into 8 wedges.  Repeat with other 1/2 of dough.

Place scones onto prepared baking sheet. Bake for 17 to 20 minutes, until scones are just turning golden. Remove from oven.

For Glaze, whisk together powdered sugar, cream, and vanilla until smooth. Glaze scones and enjoy!