Peach lavender scone with honey
Adapted from Good Things Baking Company's Blueberry Chocolate Chip Scones recipe
Servings 8 scones
Ingredients
- 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
Instructions
- 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.