Peaches and Cream Scone is a must for summer. This recipe has nothing left from a great recipe but it is just for one serving!Jump to Recipe
Okay, a scone recipe, again. But! This recipe was not meant to be and is just so awesome that I have to share it. Lately I have learnt to make smaller batch of everything because lots of people are on holiday so I have no one to give baked goods. And I don’t like to keep baked goods too long. Not that they don’t keep well, but because I have so many others to do!
That recipe was born a late afternoon when I wanted to have (once again) a Scone. This time, I wanted more a scone-scone than a baking powder biscuit (You can have both with my Biscone recipe!). That meant a triangle shape, crunchier and not as tall as a baking powder biscuit.
So, for that recipe to be a success and exactly what I was looking for, I had to make few changes:
Crunchier texture: Remove the milk from the recipe and use double cream instead
Single serving recipe: Take one of my single serving recipe
Triangle shape: Shape with floured hands
Not tall scones but not flat: Freeze it for 20 minutes uncovered
Peaches and cream scone: Add peaches!
With these changes, I was able to make a really beautiful scone for one, and it was de-li-cious! Crunchy, smelled divine, perfect for summer.
For Great Scones
Do remember to use cold butter HOWEVER, even if most people strongly advise to use very cold butter or even frozen, I am telling you: I never use frozen butter. And even, the butter I use has a tendency to have a room temperature texture, and I use it for all my scones. Yes, it directly comes from the fridge but that’s it. So, if you follow my scones’ recipes, you shouldn’t have any problem.
Of course you can choose to freeze your butter but I wanted to be precise for this recipe 😉
Don’t wait to make this recipe! Why? Because you’ll want to make it again and again before summer ends!
Peaches and Cream Scone
Single Serving Peaches and Cream Scone. This easy recipe makes a crunchy, peachy and delicious Scone just for one person!
- 50 g all-purpose flour 1/3 cup +1 tbsp
- 1/4 tsp baking powder
- 5 g light brown sugar 1 tsp
- 1/4 tsp cinnamon -optional-
- 7 g cold butter 1/2 tbsp
- 17 g double cream -yogurt-like consistency- 1 heaped tbsp
- 1/4 peach -cubed-
- egg wash
Line a parchment paper in a baking mat or a little pan.
In a medium bowl, mix the flour, baking powder, brown sugar and cinnamon if using.
With your hands, crumble the butter in the flour mixture: it is okay if there's still little chunks of butter when you are finished.
Spoon the double cream and mix with a rubber spatula until well incorporated. Add the peaches cubes while you're mixing.
In a floured surface or directly (like me) in your parchment paper with either flour or granulated sugar, roll your dough into a rectangle by flatten with your floured hands or a small rolling pin.
Fold the widths and then the lengths; Flatten with your hands and turn back your dough. Shape a triangle.
Freeze uncovered for 20 minutes and preheat the oven at 420°F (220°C) during the five last minutes.
Remove from the freezer and brush with egg wash.
Put the scone in the oven and bake for 12-15 minutes, until golden brown.