If I had to pick a favorite season, I would probably choose summer – the availability of fresh local fruits and vegetables is a big selling point! One thing I look forward to every summer is peach season. In my mind, peaches are a symbol of hot days spent running through sprinklers and coasting down slip-n-slides. They are juicy and sweet, and perfect for a variety of desserts. I use them here in homemade scones, and find this to be the perfect way to start a sunny summer day.
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar, plus more for sprinkling
- 1 tbsp baking powder
- 1/2 tsp salt
- 12 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup heavy cream, plus more for brushing
- 1/2 tsp pure vanilla extract
- 1 large egg
- 1 cup peaches, chopped into bite-sized pieces
- 1 cup powdered sugar
- 2-3 tablespoons water
- Position a rack in the center of the oven and the preheat oven to 400F. Line a baking sheet with parchment paper.
- In a liquid measuring cup or bowl, whisk together the heavy cream, vanilla, and egg.
- Mix the flour, sugar, baking powder, and salt together in a large bowl. Use a pastry cutter to cut the butter into the flour mixture, until the butter is the size of small peas. Add the cream mixture to the flour, and mix until combined.
- Dump the dough out onto a lightly floured surface, and knead the dough 6 to 8 times (add more flour if the dough is sticking too much). Using a floured rolling pin, roll the dough into a 12 inch square.
- Sprinkle the chopped peaches over the dough, then press them down gently into the dough. Using a bench scraper, loosen the dough from your work surface, and roll it into a cylinder (roll it like a jelly-roll log to help incorporate the peaches). Roll the cylinder so it is seam side down, and then gently press into a 12 by 4 inch rectangle.
- Using a sharp knife, cut the rectangle crosswise into 4 equal rectangles, then cut each rectangle diagonally to form 2 triangles. Transfer the triangles to the baking sheet.
- Brush the tops with a little heavy cream. Bake until the tops and bottoms are golden brown, 18-25 minutes, rotating the sheet halfway through baking. Transfer the sheet to a wire rack and let cool 10 minutes before icing.
- While the scones are cooling, make the icing. Place the powdered sugar in a medium bowl. Add the water 1 tablespoon at a time, whisking it into the powdered sugar until the desired consistency is reached. Spoon the icing over the scones, smoothing it over the tops with a butter knife or off-set spatula. Let the glaze set a few minutes, then serve.