These things...I don't even know what to say. I guess I will start with, I had never made a scone before this one in my life. And honestly, I think I have eaten a scone maybe twice in my life. If given a choice I would always choose some other kind of breakfast pastry - literally any other breakfast pastry - over a scone. And that would be because I am an idiot. Scones are f'ing delicious and this recipe is one of the simplest things I have ever put together.
While scrolling through my instagram feed one day I realized I have a lot of food friend and that I rarely look to them for recipes - even though every single thing they photograph looks amazing. I was like, wtf...THESE are the people I should be looking to for inspiration and recipes. I mean, we should all be looking to each other! I spend far too much time looking at and testing recipes from some famous cook, baker or some famous food blogger I want to be like, and not enough time looking to the great hard working cooks, bakers and food bloggers that are just starting out like me. I have been so fortunate to make food friends with such great recipes, and I know from experience - there is nothing better than someone actually trying a recipe you put out there...keeps you baking and writing about it 🙂
Which brings me to this recipe from a food friend and foodtography school alum Rebecca at Good Things Baking Company. WIth a few tiny adjustments (I needed more flour because peaches give off more liquid than dried blueberries), I give you a killer fresh fruit scone...and the recipe is so simple and adaptable anddddddd I promise you probably have all of these ingredients in your kitchen. This is crazy simple. The honey lends the lightest sweetness and lavender - I mean I don't think anything goes better with honey than lavender and I grow so, seriously a no brainer!
Peach lavender scone with honey
- 2 ⅓ cups flour hold out one tablespoon
- 1 Tbsp. baking powder
- ¼ cup white sugar
- ½ tsp. salt
- ¾ cup + 2 Tbsp. heavy cream
- ¼ cup honey
- 1 tsp. vanilla extract
- four super ripe peaches pitted and cut into small pieces (I like the skin on, but you can peel if you 'd prefer)
- Lavender I used roughly three teaspoons, but use either what you have or what you like, some people don't like a strong herb flavor
- Turbinado raw sugar for dusting the top
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, combine the 2 cups of flour, baking powder, white sugar, salt and lavender. Using the dough hook, mix until combined.
- Mix together ¾ cup of the cream with the honey and slowly pour the mixture into the flour while the mixer is still running. Continue mixing until combined into a smooth dough.
- Toss the peaches in the tablespoon of flour and on the lowest speed, stir them into the dough. turn the dough out onto the parchment paper and press into a circle that is around an inch thick - try to make it even thickness all the way around. I used a dough cutter, but you could use a knife or pizza cutter too, cut the circle into eight pie pieces, but leave it together - don't pull them apart completely. Brush all over with the two tablespoons of cream and dust with turbinado sugar.
- I baked mine for 35 minutes until the top was golden and browned up and when I slightly pulled out one of the pieces the center wasn't doughy. You could cool these I suppose, but I doubt you will want to wait that long - they are that delicious.