Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
8
Yield:
8 scones
Ingredients
Directions
Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
ALLRECIPES / DIANA CHISTRUGA
Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
ALLRECIPES / DIANA CHISTRUGA
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.
ALLRECIPES / DIANA CHISTRUGA
Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture.
ALLRECIPES / DIANA CHISTRUGA
Mix with a fork just until large clumps of dough form. Gently fold in peach.
ALLRECIPES / DIANA CHISTRUGA
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.
ALLRECIPES / DIANA CHISTRUGA
Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
ALLRECIPES / DIANA CHISTRUGA
Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.
ALLRECIPES / DIANA CHISTRUGA
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 |
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Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
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:
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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 |
