Scones with Roasted Peaches and Vanilla Bean Whipped Cream

For notes on cheese or date scones, please see the note below the recipe in the recipe card. Separate how to on these recipes is coming soon!

I have a wee list in the back of my head that I keep adding to - the list of 'New Zealand things that have the same name, as something American, but are definitely not the same thing'. Scones are the latest thing to land squarely upon this list. When I think of a scone, I think of buttery, flaky layers, and something that isn't too sweet. (I can't use the words 'buttery flaky' together without thinking of this video) 

I was surprised, on arriving in America, that scones here were, in fact, nothing like what I had grown up on. They tend to have a crumbly texture, much less tender than what I would expect, and are often intensely sweet. Similar, but not really. Still yum, but just different. What we refer to as a scone probably draws more similarity to an American 'biscuit' in that the insides are tender and flaky, the result of butter being rubbed into flour until it is just combined, which produces lovely layers when baked. I am actually yet to try an American scone recipe myself (I've been eyeing up some of Rebecca's for a while now), but for now, here's my version. 

Mum makes the best scones. Hands down. They are yet another thing that she can somehow pull out of thin air to feed a crowd. This recipe is based on hers, which is very much a guideline of ingredient quantities. Hers are always super consistent, but I figured for my own sake I would put some numbers next to the ingredients so mine bear a resemblance to the batch before them. 

Seeing as we are smack bang in the middle of stone fruit season, I topped these with some of my favourite things - roasted fruit, and vanilla bean whipped cream. Roasting fruit, particularly when it is at it's peak, brings out the most amazing flavour, and really allows the fruit to shine. I love to do a big batch after a visit to the farmer's market, and use it on lots of things throughout the week - over yoghurt with granola, in smoothies, and straight off the spoon. The roast peaches pair perfectly with the pillowy vanilla bean whipped cream, and stand up perfectly against the fairly savoury scone. This is a perfect morning or afternoon tea treat if you have guests - or if you like, the scones are just as amazing with some butter and good quality jam.

A few wee notes:

• Roast the peaches slightly ahead of time to give them time to cool.
• I peel my peaches by cutting a cross in the bottoms, then putting them in boiling water for about 30 seconds, then transferring to an ice bath - the skins should slip right off! Alternatively you can use a veggie peeler.
• This recipe makes 8 large scones - feel free to cut them smaller if you would like, just make sure that you adjust the baking time accordingly.
• To make cheese scones, add in about 200g grated cheese after you have rubbed in the butter. To make date scones, add in 260g chopped dates after you have rubbed in the butter.
• This recipe halves super well to make 4 massive scones or 6 slightly smaller ones!

Scones with Roasted Peaches and Vanilla Bean Whipped Cream

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• Author: Erin Clarkson
• Yield: Makes 8 large scones 1x

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Description

Scones with Roasted Peaches and Vanilla Bean Whipped Cream

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Ingredients

Scale 1x2x3x

Roasted Peaches

• 6 large peaches, peeled, and cut into segments
• ½ cup (100g) raw sugar (adjust this amount if necessary depending on the sweetness of your peaches)
• 1 tsp vanilla paste

Scones

• 600g all-purpose flour
• 5 tsp baking powder
• 225g unsalted butter, diced into cubes
• 320g whole milk
• Cream to brush tops

Vanilla Bean whipped cream

• 2 cups (480ml) heavy whipping cream
• 1 tsp vanilla bean paste

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Instructions

ROASTED PEACHES

1. Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper. 
2. In a medium bowl, toss together the peach segments, sugar, vanilla paste, and salt. Spread evenly on the baking sheet. 
3. Bake the peaches for 20 minutes, or until bubbling and tender. Remove from the oven and allow to cool completely on the baking sheet. 
4. These can be made up to 3 days in advance and stored in the fridge.

SCONES

1. Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper.
2. In a large bowl, sift together the flour and baking powder. Rub the butter in using your fingertips until well combined, with a few lumps remaining. Add the milk, and mix with your hands until it forms a cohesive dough. Turn out onto a lightly floured work surface. Pat into a rectangle using your hands. Fold the top third of the dough down to two thirds of the way down, and then fold the bottom third on top of it - as if you were folding a letter. Pat the dough out into a rectangle again, turn the dough 90 degrees, and repeat the letter fold again. Repeat one more time, before patting out into a rectangle once more. 
3. Cut the dough into 8-10 even pieces, dusting the bottom lightly with flour before placing on the baking sheet. Brush the tops of the scones with a little heavy cream.
4. Bake the scones for 25-30 minutes, until golden brown and no longer doughy. Allow to cool on a wire rack before serving.

ASSEMBLY

1. Place the whipping cream and vanilla bean paste in a bowl. Whip until soft peaks form, either using an electric mixer, or a whisk. 
2. Slice each scone in half using a bread knife, apply a generous layer of cream, and top with peach slices. Serve immediately. 
3. Store leftovers separately, and assemble as you are ready to eat.

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Notes

• To make cheese scones, add in about 200g grated cheese after you have rubbed in the butter. To make date scones, add in 260g chopped dates after you have rubbed in the butter.