Peach & Raspberry Scones
Sweet fruit flavors come together in this flaky pastry. This scone is a simple and delicious way to enjoy the produce of the summer!
Servings: 9
Ingredients
- 2 cups all-purpose flour
- ¼ cup almond flour or almond meal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- 10 tablespoons (1 ¼ sticks) unsalted butter frozen and shredded
- ¾ cup heavy cream
- 3 tablespoons mascarpone cheese or cream cheese
- 2 peaches peeled and chopped
- ¾ cup cleaned raspberries
For the topping
- 2 tablespoons heavy cream
- 2 tablespoons turbinado sugar (or granulated sugar)
Instructions
- Preheat oven to 400°F.
- Prepare peaches by cleaning and cutting them in small pieces. Set aside with washed raspberries.2 peaches
- Using butter that has been frozen, shred the butter on the large holes of a box grater or cheese shredder. Then return shredded butter to the freezer.10 tablespoons (1 ¼ sticks) unsalted butter
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt.2 cups all-purpose flour, ¼ cup almond flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, ½ cup granulated sugar
- Whisk in prepared butter.
- Add cream and stir in until a shaggy dough forms.¾ cup heavy cream
- Pour the shaggy dough onto a well-floured surface and, with well-floured hands, knead it a few times until it comes together as a cohesive dough, adding more flour to the counter as needed. Then pat into a rectangle. Roll the dough into a 10 x 14-inch rectangle, making sure to keep the sides even.
- Sprinkle dough with lemon zest.2 teaspoons lemon zest
- Spread mascarpone cheese on ⅔ of the dough, then sprinkle evenly with peaches and raspberries.3 tablespoons mascarpone cheese, ¾ cup cleaned raspberries
- Fold the dough into thirds (like a letter), starting with the empty third. Press folded pastry lightly to adhere to the fruit.
- Cut the dough in half, then each half into 3 pieces. Then cut each piece into two triangles.
- Place scones on parchment-lined baking sheets.
- Brush the tops with remaining cream and sprinkle with turbinado sugar.2 tablespoons heavy cream, 2 tablespoons turbinado sugar (or granulated sugar)
- Place in preheated oven and bake until lightly golden and firm to the touch, 20-30 minutes.
- Cool on baking pans for 5 minutes, then on cooling racks until ready to eat.
Video
Nutrition
Serving: 1scone | Calories: 382kcal