Peaches 'n Cream Sourdough Scones: A Recipe from the Farm

Soft, tender scone, flavored with fresh peach and preserves and drizzled with a sweet icing.

Author Mariah Nienhuis

First start by peeling and chopping up a ½ cup peach place this and the ¼ cup sugar in a small saucepan. Place this on low heat and stir continuously until the sugar dissolves and the mixture begins to boil. Simmer on low heat for around 10 minutes until the mixture thickens.
Transfer the peach preserve to a bowl and place in the freezer or fridge until needed for the scones.

First start by taking a cutting board and chef’s knife. Chop the butter up into small pieces. (See picture) Once they are small pieces place back into the freezer while you prep the rest of the ingredients.
NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! Chopping it is actually easier than you would think.
Next, in a large bowl combine flour, brown sugar, baking powder, baking soda, and salt. Mix well and then set flour mixture aside.
In a medium bowl whisk together the sourdough discard, egg, vanilla extract, cream, and buttermilk until well combined. Add the peach preserves next. Make sure they are cooled down before adding them to the wet ingredients.
Next, take the butter from the freezer and a ½ cup chopped and peeled peaches and add them to the top of the dry ingredients. Toss/stir with a fork to incorporate through the dry ingredients.
You want to work quickly to make sure that your ingredients don’t get warm. You want cold butter.

Add the wet ingredients to the dry ingredients and knead by hand a couple of times to incorporate. Then dump the contents to a clean work surface and knead a couple more times until the dough is just coming together. Be sure not to overwork the dough!
At this point you will shape your scone dough into a 7”-8” round that is about 1 ¾” thick.
Taking a bench scraper or sharp knife cut the circle into 8 equal pieces and transfer to a parchment paper lined baking sheet.
Once they are all placed on the prepared baking sheet transfer this to the freezer for 30 minutes. In the meantime, preheat your oven on the convection setting if you have it to 400 degrees.
After the 30 minutes, remove the unbaked scones from the freezer and sprinkle the tops of the scones with sugar.
Place scones into the preheated oven and bake for 18-20 minutes until nicely golden brown.
When out of the oven transfer immediately to a cooling rack.

Using a whisk; in a small bowl combine the powdered sugar and cream. Add the cream one tablespoon at a time until you reach a good drizzling consistency.
Once the homemade scones are mostly cool drizzle the icing over the scones. The icing can be optional, but I enjoy the little bit of sweetness and cream it adds to these peach scones.
Enjoy with a cup of tea or coffee!

Store leftover scones in an airtight container and use the reheating instructions above for the best results.

https://thefarmchicken.com/peaches-n-cream-sourdough-scones-a-recipe-from-the-farm/