Q: When is the best time of day to eat scones?
A: Breakfast, second breakfast, lunch, afternoon snack, or dinner. Also dessert.
So maybe I just asked and answered my own question, but I hope you’ll agree when you try these Peach and Sour Cream Scones!
Flaky, buttery, and just sweet enough– to me, they are perfect. The recipe calls for peeled, diced, FROZEN fresh peaches– this step is important to keep the butter cold while you mix the dough. I first found this recipe in NYT Cooking, but made it over a few times changing some ingredients and following a BRILLIANT technique I learned over at Basically (def check out the videos). Use a bench scraper or flexible plastic placemat (my fav) to fold the dough onto itself like a letter going into an envelope, then pat out and cut. The folds are what create pockets and layers for super FLAKY scones! Give it a go!
Peach and Sour Cream Scones
Equipment
- Baking pan
- Parchment paper
- Large bowl
- Whisk or fork
- Pastry slab or countertop for rolling dough
- Pastry brush for egg wash
- Bench scraper or plastic placemat cut into 1/4 size
Ingredients
- 2 1/2 cups (313 g) all purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/2 cup sugar
- 1/2 cup butter, cold (1 stick)
- 1 cup diced peaches, frozen
- 1 cup sour cream (or plain Greek yogurt)
- 1 egg beaten with 1 tbsp water (for egg wash)
Instructions
- Preheat oven to 400 degrees. In a large bowl, whisk together dry ingredients (flour, baking powder, salt, sugar).
- Cube cold butter in 1/2-inch squares with a knife. With your hands, work butter into flour mixture by squeezing and flattening it with your fingers and hands. It should become flat shards and pea-sized bits. Mix in frozen peaches with your fingers.
- Create a well in center of the flour mixture and add sour cream. Using a fork, gently stir in sour cream until incorporated. Use your hands to fold dough onto itself once or twice.
- Turn out dough onto a floured surface and pat into a 1-inch thick rectangle. Using bench scraper, fold one short side of pastry toward the middle, and then the opposite side onto itself like you are folding a piece of paper to fit in an envelope. Using more flour if necessary, flatten dough again to 1-inch thick. Cut dough into 8 even squares.
- Place dough squares onto a parchment-lined baking sheet, and brush with egg wash. Bake 18-23 minutes at 400 until golden brown. Cool slightly before eating.