Peach pie scones are a great way to use the fresh, juicy peaches that are in season right now. The cinnamon vanilla glaze adds more sweetness to the soft, slightly sweet scone. I used dark vanilla and added cinnamon to the glaze to make it taste even more like peach pie/cobbler. I also substituted half and half for the heavy cream the original recipe called for. I am pleased with the way the scones turned out, and my mom has placed an order for scones when she visits next week. The “Pinspiration” recipe can be found here.
For the scones:
2 cups +2 tablespoons Better Batter gluten free flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 stick (1/2 cup butter), cold, cut into cubes
3/8 cup half and half
1/4 cup sour cream
2 teaspoons vanilla extract
1/2 cup fresh peaches, diced
For the glaze:
1 tablespoon vanilla extract
1 teaspoon cinnamon
1-3 tablespoons half and half
- Preheat oven to 400 degrees.
- Prepare a baking pan with butter or parchment paper.
- Mix together flour, brown sugar, baking powder, cinnamon and salt.
- Add butter to flour mixture. Mix until mixture resembles coarse crumbs. (You can use a fork or pastry cutter. I prefer the ease of a stand mixer.)
- Whisk together half and half, sour cream, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and mix well.
- Stir in diced peaches.
- Pour dough onto a floured surface or parchment paper.
- Using oiled hands or plastic wrap, press dough gently into a circle that is about 1/2 inch thick.
- Cut into 6-8 triangular slices, and place on prepared baking pan.
- Bake for 15-20 minutes or until golden brown.
- Let cool for 10-15 minutes.
- Mix cinnamon and powdered sugar for glaze.
- Stir in vanilla and half and half. (Start with 1 tablespoon of half and half. Add more if glaze is too thick.)
- Drizzle warm scones with glaze.
- Enjoy with a hot cup of tea (or coffee)!
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