Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat

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!

Made this recipe and love it?

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A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!