Peach Scones

They’re golden, tender, and straight up addicting! Good Culture sour cream makes these scones incredibly moist while adding the perfect tang. The inside is crumbly, almost muffin like, while the outside resembles a perfect biscuit finish. No need to take a trip to the bakery when you can make these instead.

Serves: 4 scones

Ingredients:

Peach Scones

• 1 stick of butter, cubed and chilled (113 grams)
• 2 cups all-purpose flour (240 grams)
• ½ teaspoon salt
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ⅔ cup Good Culture sour cream (160 grams)
• 2 egg yolks (40 grams)
• ¼ cup heavy cream (60 grams)
• 2 teaspoon vanilla extract
• ½ cup of white sugar (100 grams)
• ¾ cup of peeled and diced fresh peaches ~ 1 medium fruit (100 grams)

Peach & Sour Cream Glaze

• 1 tablespoon of fresh peach puree (15 grams)
• 1 tablespoon of Good Culture sour cream (15 grams)
• ⅓ cup of powdered sugar (40 grams)
• Pinch of salt
• Few drops of vanilla extract

Instructions:

1. Cut up 1 cold stick of butter and pop it back into your refrigerator so it stays cold. (Cold butter = delicious scones)
2. While the butter chills, add all-purpose flour, salt, baking powder and baking soda into a bowl and mix to combine.
3. Pull out the butter from the fridge and press the butter into the flour mixture until you have pea sized pieces of butter.
4. Put the flour and butter mixture in the fridge while you make your wet mixture.
5. In another bowl, add the Good Culture sour cream, egg yolks, heavy cream, vanilla extract and white sugar. Give the mixture a good whisk until everything is combined.
6. Pull the flour butter mixture from the fridge and pour the wet mixture into the dry mixture. Add the chopped peaches as well. Mix everything until the dough looks incorporated and hydrated.
7. Dust a piece of parchment or pastry board with flour and shape the dough until you have a thick round disc. If your dough is sticking to the parchment add a bit of flour a little bit at a time, just enough to help you shape it. Don’t add too much flour or it will make the scones dry.
8. Once the disc has been shaped, cut the scones into eight wedges. If you find it hard to cut the scones because it is sticky, brush your knife or bench scraper with flour between each cut.
9. Arrange the scones on a baking tray lined with parchment and let them chill in the fridge for at least 15 minutes or overnight (Cold scones = puffy golden scones).
10. When ready to bake, preheat your oven to 400 degrees.
11. While the oven preheats, brush each scone with heavy cream and top with raw sugar. Bake the scones for 15–18 minutes or just until the scones are a nice golden brown. If you can use a toothpick to see if they are fully baked through.
12. To make the glaze, combine the peach puree, sour cream, powdered sugar, salt and vanilla extract until a loose consistency forms.
13. Drizzle the hot scones with the peach and sour cream glaze and enjoy warm or at room temperature! Scones are best eaten the day off or can be stored in an airtight container in the fridge for up to 3 days.