These things…I don’t even know what to say. I guess I will start with, I had never made a scone before this one in my life. And honestly, I think I have eaten a scone maybe twice in my life. If given a choice I would always choose some other kind of breakfast pastry – literally any other breakfast pastry – over a scone. And that would be because I am an idiot. Scones are f’ing delicious and this recipe is one of the simplest things I have ever put together.
While scrolling through my instagram feed one day I realized I have a lot of food friend and that I rarely look to them for recipes – even though every single thing they photograph looks amazing. I was like, wtf…THESE are the people I should be looking to for inspiration and recipes. I mean, we should all be looking to each other! I spend far too much time looking at and testing recipes from some famous cook, baker or some famous food blogger I want to be like, and not enough time looking to the great hard working cooks, bakers and food bloggers that are just starting out like me. I have been so fortunate to make food friends with such great recipes, and I know from experience – there is nothing better than someone actually trying a recipe you put out there…keeps you baking and writing about it 🙂
Which brings me to this recipe from a food friend and foodtography school alum Rebecca at Good Things Baking Company. WIth a few tiny adjustments (I needed more flour because peaches give off more liquid than dried blueberries), I give you a killer fresh fruit scone…and the recipe is so simple and adaptable anddddddd I promise you probably have all of these ingredients in your kitchen. This is crazy simple. The honey lends the lightest sweetness and lavender – I mean I don’t think anything goes better with honey than lavender and I grow so, seriously a no brainer!
Peach lavender scone with honey
Adapted from Good Things Baking Company's Blueberry Chocolate Chip Scones recipe
- 2 1/3 cups flour hold out one tablespoon
- 1 Tbsp. baking powder
- 1/4 cup white sugar
- 1/2 tsp. salt
- 3/4 cup + 2 Tbsp. heavy cream
- 1/4 cup honey
- 1 tsp. vanilla extract
- four super ripe peaches pitted and cut into small pieces (I like the skin on, but you can peel if you 'd prefer)
- Lavender I used roughly three teaspoons, but use either what you have or what you like, some people don't like a strong herb flavor
- Turbinado raw sugar for dusting the top
Preheat oven to 400°. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, combine the 2 cups of flour, baking powder, white sugar, salt and lavender. Using the dough hook, mix until combined.
Mix together 3/4 cup of the cream with the honey and slowly pour the mixture into the flour while the mixer is still running. Continue mixing until combined into a smooth dough.
Toss the peaches in the tablespoon of flour and on the lowest speed, stir them into the dough. turn the dough out onto the parchment paper and press into a circle that is around an inch thick - try to make it even thickness all the way around. I used a dough cutter, but you could use a knife or pizza cutter too, cut the circle into eight pie pieces, but leave it together - don't pull them apart completely. Brush all over with the two tablespoons of cream and dust with turbinado sugar.
I baked mine for 35 minutes until the top was golden and browned up and when I slightly pulled out one of the pieces the center wasn't doughy. You could cool these I suppose, but I doubt you will want to wait that long - they are that delicious.