Ginger Peach Scones
These moist ginger peach scones are filled with sweet, juicy peaches that balance the subtle spice of ginger. A perfect recipe for peach season!
Servings: 8 scones
Ingredients
- 2 cups all purpose flour
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons powdered ginger
- 1/4 cup crystallized or candied ginger finely chopped
- 1/4 cup sour cream
- 2-4 tablespoons heavy whipping cream (use the lower amount if you have extra juicy peaches)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter cold
- 1 cup fresh peaches diced
- Turbinado or granulated sugar for finishing
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Mix all of the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, powdered ginger, and candied ginger) together in a bowl.
- In a separate small bowl mix together the sour cream, whipping cream, egg and vanilla extract with a fork until combined.
- Cut the cold butter into small pieces - I generally cut the butter stick in quarters and then cut those into little pieces 1/4 inch or smaller.
- Add the butter pieces to the flour mixture and use your fingers or a pastry blender to work the butter pieces into the flour, making sure each piece is coated in flour.
- Add the cream and egg mixture to the flour and butter mixture and stir with a spoon until just combined.
- Add the diced peaches and gently mix with your hands until just combined, trying not to handle the dough too much.
- Place the dough on a floured surface and gently pat into an 8-inch round shape. With a knife, cut the dough into 8 wedges.
- Transfer the wedges to the parchment-lined baking sheet and sprinkle the scones with the Turbinado or granulated sugar.
- Bake for 14 to 18 minutes until golden brown.
- Cool for 10 minutes on a wire rack before eating.