Peach Scones

01Method

1. 1

   Collect all ingredients. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.

2. 2

   Combine the flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg in a large mixing bowl.

3. 3

   Using the coarse side of a box grater, grate one-third of the frozen butter directly into the flour mixture. Toss briefly with your fingers to coat, then repeat with the remaining butter in two more additions.

4. 4

   In a small bowl, beat together the cream, egg, and vanilla with a fork. Pour this mixture over the flour-butter mixture.

5. 5

   Stir with a fork just until shaggy clumps of dough come together, then gently fold in the diced peaches.

6. 6

   Turn the dough onto a lightly floured surface, bring it together, and pat it into a roughly 9-inch rectangle about 1 inch thick. Scatter turbinado sugar over the top and press lightly so it adheres.

7. 7

   Use a bench scraper or sharp knife to cut the rectangle into 8 triangles, then transfer them to the prepared baking sheet.

8. 8

   Bake until the scones are golden brown, about 18 minutes. Move the baking sheet to a wire rack and allow the scones to cool before serving.