Food and Recipes Recipes Peach Scones 3.5 (4) 4 Reviews Fluffy and tender, this scone recipe is speckled with peach pieces. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on May 3, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs 30 mins Yield: 8 scones Fluffy and tender, these scones are speckled with peach pieces. Easy to make and even easier to enjoy, you'll be happy to have these treats on your counter. Micah A. Leal Ingredients 3 cups + 2 Tbsp. all-purpose flour, plus more for dusting, divided 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 stick unsalted butter, cold and cut into pieces 1 1/4 cups heavy cream, plus more for brushing 1 large egg 1/2 teaspoon almond extract 3/4 cup canned peaches, cut into 1/2-inch cubes 2 tablespoons raw sugar Powdered sugar, for dusting Directions Stir together 3 cups all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. Use your hands or a pastry cutter to cut the cold butter in to the dry ingredients until the butter is almost completely combined into the flour mixture. (Note: the flour should look like cornmeal in texture with a few pea-sized pieces scattered throughout.) In a small bowl, whisk together cream, egg, and almond extract. Using a large spoon, stir the wet ingredients into the dry ingredients until a dry shaggy dough forms. In a separate bowl, toss the cubes of peaches in remaining 2 Tbsp. flour until well coated. Add to the shaggy dough and gently fold the dough over itself until the peaches are well distributed. Shape the dough into a large ball and transfer to a well floured surface. Dust the dough generously with flour and press into a 9-inch wide and 1-inch thick circle. If too sticky to work with, continue dusting with flour until it does not stick to your hands. Create 8 equal triangles by cutting the circle into quarters and then cutting each quarter in half. Place the scones 2 inches apart on a parchment paper-lined baking sheet. Refrigerate for 30 minutes. Brush scones with additional cream and sprinkle evenly with raw sugar. Preheat oven to 350°F. Bake until golden brown, 32 to 35 minutes. Dust with powdered sugar before serving. Chef's Notes Feel free to substitute the canned peach pieces with vey ripe, fresh peaches. Rate it Print