![Peach scones on a parchment lined baking sheets.](https://cdn.statically.io/img/www.allrecipes.com/thmb/ZYTeaIixHSwUP7IqQF_Exv244h4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ALR-recipe-281419-peach-scones-hero-01-ddmfs-4x3-519b24d670684fbfbb9640cf62e0757d.jpg)
Ingredients
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2 cups all-purpose flour
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6 tablespoons white sugar
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon salt
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½ teaspoon ground cardamom
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¼ teaspoon baking soda
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1 pinch ground nutmeg
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1 stick unsalted butter, frozen
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½ cup heavy cream
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1 egg
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1 teaspoon vanilla extract
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1 cup peeled and diced fresh peaches
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2 tablespoons turbinado sugar
Directions
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Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
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Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
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Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
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Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture.
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Mix with a fork just until large clumps of dough form. Gently fold in peach.
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Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere.
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Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
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Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.
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Cook's Note:
Since scones taste best the day they are baked, I like to store them in the freezer and bake off a few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic bags and seal well. Bake straight from frozen; you may need to add a few minutes to the baking time.
Nutrition Facts (per serving)
331 | Calories |
18g | Fat |
38g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 331 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 11g | 55% |
Cholesterol 74mg | 25% |
Sodium 264mg | 11% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 1g | 4% |
Total Sugars 14g | |
Protein 5g | 9% |
Vitamin C 7mg | 8% |
Calcium 63mg | 5% |
Iron 2mg | 10% |
Potassium 77mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.