Peach Pie Scones With a Vanilla Glaze

My favorite thing about summer is the produce. Yellow, sweet Rainier cherries, refreshing watermelon, farm-fresh corn and tomatoes, and peaches.

I love peaches. The kind that require a few napkins to wipe your chin and make you close your eyes because they are so good.

So when I saw a recipe on Pinterest for Peach Pie Scones With a Vanilla Glaze, I had to try it. These were good, with a  texture closer to cake than the typical biscuit-like scone.

However, they did  not live up to the “Peach Pie” description. Next time I would double (maybe even triple) the peaches, use a tad more brown sugar, and add nutmeg and a little cinnamon. I added the butter to the glaze; I find powdered sugar glazes always taste better that way.

Peach Pie Scones With a Vanilla Glaze

2 cups + 2 tbsp. all purpose flour

1/3 cup brown sugar (try 1/2 cup)

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 (I used fat-free “half-and-half”)

1/4 cup sour cream

2 tsp. vanilla extract

1/2 cup fresh peaches, diced (I advise doubling)

Vanilla Glaze

2 tsp. vanilla extract

1 tbsp.  butter, softened

1 to 2 tbsp. heavy whipping cream (or fat-free “half-and-half” or milk)

1/2 cup powdered sugar (add a little more if needed for consistency)

In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry blender until the mixture resembles coarse crumbs.

Whisk together the cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and stir until just combined. It will seem too dry until you add the peaches.

Stir in the peaches, and mix until just combined.

On a well-floured surface, turn out the dough and pat into a disk that’s about 1/2-inch thick. If it is too sticky, (especially with extra peaches) sprinkle with flour and knead once or twice and pat back into a disk. Cut into 6 to 8 wedges, leaving pieces together, and transfer to the baking sheet. Brush each scone with just a bit of cream. Alternatively, cut out scones with a biscuit cutter and continue, reshaping the leftover dough to cut out more and flouring the cutter occasionally. Place cut-out scones 2 inches apart. (The cutter allows you to make  smaller, and therefore more, scones. Woohoo!)

Bake for 15 to 18 minutes, or till set and just turning golden brown. Allow to cool before glazing.