Every scorching summer, I buy a ton of ripe but not yet soft peaches and bring them home gingerly as though they are made of blown glass. They cover our wooden table like a polka-dot pattern of pink and orange and we wait a few days until they begin to soften.
Also with annual regularity, I plan to make these peaches into jam but nearly every year we end up eating them just as they are, chasing sweet juice down our chins with a paper towel.
There are many great recipes that highlight peaches, this one being one of my favorites. I also love to add sliced peaches and grilled chicken to arugula or spinach for a smashing summer salad. My friend Kristin Schell shared a fabulous Bacon, Peach, & Arugula Sandwich recently and I confess I made it twice. Two days. In a row. (It’s that good. And yes, I should be ashamed of myself, but I’m not. Because Summer comes but once a year.)
When peaches are at their peachiest peak, the best way to eat them is fresh and not baked into something. I only tend to bake with them if they are softening faster than we can eat them. But last week I noticed I had several peaches ripe and ready at once, so I toyed around with my basic scone recipe to make Peaches & Cream Scones. These were both flaky and dense like true scones should be.
This is my fourth scone recipe published here and it likely won’t be the last. Scones are definitely my thing; my culinary connection to both my English Grandmother and my kindred spirit friend who taught me the joy of chocolate chip scones.
They are the single most requested weekend breakfast treat in the Blue House, and I’m pretty happy being the scone girl.
- 2 cups All Purpose Flour
- ⅔ cup of Rolled Oats
- 1 tbsp. Baking Powder
- ½ tsp. Salt
- ¼ tsp. Ground Cinnamon
- ⅓ cup of Sugar, my preference is raw sugar.
- 1 large peach, diced (peeled or unpeeled.)
- 1½ cups Heavy Cream
- 1 tsp. vanilla
- In the large bowl of a food processor, blend together the dry ingredients (flour through sugar.)
- Pulse until the mixture resembles coarse crumbs.
- Add peaches and then pulse quickly once or twice or mix with a fork.
- Add the heavy cream and then pulse 2-4 times.
- Take care not to over-mix. You can do this step by hand with a fork or spatula.
- Invert the food processor bowl onto a lightly floured surface.
- Work dough lightly into a rough circle. It may be slightly shaggy, but just lightly pull it together with your hands.
- Once the circle is formed, cut into 8 large or 16 small wedges.
- Place wedges onto a sheet of parchment paper on a cookie sheet.
- Just before baking, brush the tops with a smidge more cream and a sprinkling of raw sugar.
- Bake at 425' for 12-14 minutes. They should be light brown on the bottom, and even lighter on top. These scones freeze very well, but freeze them the same day for best results.