Summer Peach and Pecan Scones

As a young boy I remember my grandma, Oma to me would go buy peaches by the bushels to make can peaches which i still ask for to this day whenever I see her. So my love affair for peaches goes back quite a bit and can wait for summer for these wonderful fruits to come into season.  These peach and pecan scone pack a great baked peach taste in a soft flaky scone straight out of the oven.

The first thing you want to do is to combine flour, salt, baking powder, baking soda, and brown sugar and granulated sugar. Make sure you combine everything so you do not have any clumps before you add the butter. You want to add the butter in cold, and i mean COLD. The colder the butter is the flakier the scone will be. I typically try to get most of the butter the size of large grind corn meal, but if you have a few larger chunks it will be fine.

Add the Cream and egg together and whisk together.

Add the cream mixture to the flour/butter mixture and use a fork to stir everything together until just moistened. Add the peaches and pecans and fold it in being carefully not to break the peaches up.

Dump the dough out on a clean counter and kneed it lightly, Try to do it quickly so the heat from your hands does not warm the butter up to much. If the dough is becoming really sticky place back in the bowl and place in the refrigerator or freezer for a few mins to firm up some.

Slice the scones into 8 equal slices and place on a prepared sheet pan an bake at 400F for about 18-20 minutes.

Allow scones to cool for 10 minutes. While waiting in a small bowl whisk together the heavy cream, confectioners’ sugar and lemon juice. Drizzle the glaze over the warm scones and enjoy while they are still warm. They will last three days in air tight container.