On our anniversary trip back in July, we stayed at a bed and breakfast that served us peach scones for breakfast. Since then, I've been keeping my eye out for a good recipe that would taste similar. After lots of googling and looking through various recipe books, I decided to mix a couple different recipes to get what I wanted. Tom thought a recipe that was based with heavy cream would be good, so that's what I started with.
- 3 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons baking powder
- 8 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter, room temp.
- 1 1/2 cups heavy cream
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups fresh peeled and chopped peaches
Mix flour, baking powder, sugar, and salt together in a large bowl. Add butter and cut in with a pastry blender until mixture resembles coarse meal. Prepare peaches and set aside. Mix cream, eggs, and vanilla together, then add to dry mix. Mix lightly until blended, gently add peaches and fold in.
On a floured surface, place 3" to 4" balls of dough. Flatten slightly, then slice into fourths. Place on baking sheet. Brush tops with heavy cream and sprinkle with a cinnamon-sugar mixture.
Bake at 400 for 15-18 minutes. Cool on wire rack. Enjoy! (My batch made about 28 scones.) I served them with whipped cream and lemon curd.