Honey Peach Scones + Basil Glaze & Tips on making the perfect Scone |

We had lots of peaches to be used after I took the boys peach picking! The majority of them we ate in the raw! They were sweet and juicy! Just how a summer peach should taste! I knew we wouldn’t be able to finish them all so with my love for scones I had planned on making a peach scone!

A scone to me is such a treat with brunch or with your morning cup of joe! Scones, (if made right) should be soft and melt in your mouth! I’m always having people ask for my scones recipes and they are always coming back with the same response…

“They weren’t as good as yours!”

Scone making can be tricky! So I am going to share with y’all tips of how to make the perfect scone!

TIPS:

1. Make sure all your ingredients are cold, you do not want them room temperature.

2. Put your butter in the freeze for 5-7 minutes before incorporating your butter and flour.

3. Be exact with your measuring. Too much flour can cause your scones to be more like biscuits.

4. Use a heavier milk or cream. I usually use 2% milk because that’s what I have in the house but whole milk or cream works best!

5. After you have cut your dough, place scones in the freezer before placing them in the oven.

Ingredients:

3 cups of all purpose flour

2/3 cup of sugar

1 and 1/2 tbsp of baking powder

2 sticks of cold butter

1 1/2 tbsp of honey

4-5 peaches skinned and chopped

1 egg

1/4 tsp of salt

1 cup of cream or milk

2 cups of powdered sugar

7-10 fresh basil leaves

1/2 cup of milk

Yields: 16 scones

Directions:

1. Preheat oven to 350 degrees and spray baking sheets with nonstick cooking spray. Then peel and chopped peaches and set aside.

2. Combined flour, sugar, baking powder and salt and sift together in a large bowl.

TIP: If you don’t have a fine mesh strainer or sifter you can combine ingredients in a bowl and use a whisk to help get the lumps out.

3.Cut butter into cubes and place in the bowl with flour mixture. Using a pastry cutter cut the butter into the dry ingredients.

TIP: If you do not have a pastry cutter you can place your sifted flour mixture and cubed butter into a food processor and pulse together until ingredients are LARGE crumbs. You want penny size clumps of butter in your flour mixture, this is what makes the scones melt in your mouth! Do not over pulse your butter! You also could use a cheese grater to grate the butter into the flour mixture.

4. In a measuring cup combine milk, honey and egg and whisk together.

5. Place flour into large bowl if you used a food processor and place in freezer for 5 minutes. Remove from freezer and add peaches. Slowly add the milk mixture to the flour and combined with a fork stirring a few times until the dough starts to form.

6. Flour a work space and separate the dough in half with your hands. Form dough into two circles. Use a rolling pin to roll out the circle to about 1/2″ thick. Use a knife or pizza cutter to slice dough into 8 slices just like a pizza.

TIP: I found this dough to be a little tackier than normal, probably due to the honey. So add 1/4 cup of flour to your dough while forming it into a circle to get rid of the tacky texture.

7. Transfer on to baking sheet and place in the freezer for 5 minutes. Bake for about 15-18 minutes or until barely golden brown. Then place on a cooling rack and allow to cool for 10 minutes or until cooled completely.

9. While scones are cooling you can make the glaze. In a pot add milk and basil leaves then bring to a boil and remove from heat. With a fork press the basil leaves into the pan to release the flavor and allow to steep for 10 minutes. Strain milk into a bowl and stir in powdered sugar. Drizzle over scones and allow to set for 10 minutes. Serve warm!

TIP: You want the glaze pretty thick so add the milk slowly. You might not need all of the milk.

These scones are super yummy, my boys absolutely devoured these! It’s a great and unique way to use those abundance of peaches you picked and some of that basil growing in the garden.