Peach and Sour Cream Scones
Folding the dough onto itself before cutting it makes for ultra-flaky layers.
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.
Notes
Scones will keep up to 3 days in an airtight container at room temperature.