Peaches and Cream Scones

I woke up thinking of peaches!  This behaviour might seem odd to most people but I often wake up thinking of food.  I wake up early and hungry so it's not unusual for me to bake something for breakfast.  

This morning I made Peaches and Cream Scones.  In Britain scones are an afternoon tea treat but where I come from scones are biscuits and biscuits are often eaten at breakfast.  I can have a warm scone for breakfast and another for my afternoon tea.... if there are any left.

I made these peachy scones by adding fresh, ripe peaches to PAT'S DECADENT and DELICIOUS SCONE RECIPE.  Here's what I did:

Peel and remove the stones from two ripe peaches.  Dice them finely and place the diced peaches into a small bowl with a few drops of lemon juice and two teaspoons of sugar. Place the bowl to one side to macerate while you prepare the scone dough. 

Pat's Scone Ingredients

2 cups plain flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 Tablespoons sugar
1/2 cup cold butter - cut into small pieces
1 teaspoon vanilla extract
3/4 - 1 cup heavy cream - including the juice drained off the peaches

Place the flour, baking powder, salt and sugar into a mixing bowl.  Stir to combine, then add the butter.   Use a pastry tool or rub the butter into the flour mixture until it looks like bread crumbs.  Add the diced peaches and stir just enough to distribute them evenly.

Drain the peach juice into a measuring cup, add the vanilla extract and enough cream to measure 3/4 cup of liquid.  Pour the cream into the dry ingredients and gently toss together with a knife.   You may add a little more cream if the dough feels too dry but remember the peaches will add moisture to the dough.

Dust the work surface with a little flour, turn out the dough and very gently bring it all together into a large ball.  Divide the dough into two pieces. Gently press each piece into a thick round, about 1 inch thick.  Cut the round into quarters and place on a parchment lined baking sheet.

Brush the tops of the scones with a little cream and put them in the fridge for about 15 minutes to rest.   Heat the oven to 425F/220C.  Bake the scones for about 15-20 minutes.  Remember ovens vary so check the scones early to make sure they don't burn.  

Cool the baked scones on a wire rack but be sure to eat one warm with a bit of creamy butter.  For afternoon tea you can switch to clotted cream.... IF you have any left for afternoon tea.