June 21 - National Peaches & Cream Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peaches 'n' Cream Scones
Categories: Breads, Fruits, Dairy
Yield: 8 servings

MMMMM---------------------------SCONES--------------------------------
1/2 c Unsalted butter; frozen
2 c A-P flour; more for dusting
- the work surface
3 tb Granulated sugar
1 tb Baking powder
1/2 ts Sea salt
1 c Sliced peaches; thawed
1/2 c Heavy whipping cream; more
- for brushing on the scones
1/2 c Sour cream
1 lg Egg
1 ts Vanilla extract
1/4 ts Almond extract

MMMMM---------------------------GLAZE--------------------------------
1 c Powdered sugar
2 tb Heavy cream
1 ts Vanilla extract
1/4 ts Almond extract
pn Sea salt

Recipe courtesy of Kardea Brown

FOR THE SCONES: Set the oven @ 400ºF/205ºC.

Grate the frozen butter into a bowl using a box grater.
Combine the flour, granulated sugar, baking powder and
salt in a large bowl. Add the peaches and toss in the
flour to coat. Add the butter and toss to combine.

Stir together the heavy cream, sour cream, egg, vanilla
and almond extracts in a medium bowl. Slowly add the
cream mixture to the flour mixture, and mix just until a
dough comes together. (Make sure not to overwork).

Turn the dough out onto a parchment paper-lined baking
sheet and shape into a 9" disc, about 1" thick. Score
the dough into 8 wedges, using a knife to cut into but
not all the way through the dough. Brush the tops of the
scones with cream. Bake until the scones are cooked
through and golden brown on top, 20 to 25 minutes. Cut
into wedges, then remove to a wire rack to cool until
warm.

MEANWHILE, MAKE THE GLAZE: Whisk together the powdered
sugar, cream, vanilla, almond extract and salt in a
small bowl. Spoon the glaze over the scones before
serving.

Yield: 8 scones

RECIPE FROM: https://www.foodnetwork.com

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