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
Calories 382kcal
Ingredients
- 2 cups all-purpose flour
- ¼ cup almond flour or almond meal
- ½ cup granulated sugar
- 1 tbsp baking powder
- 2 tsp lemon zest
- 1 tsp kosher salt
- 10 tbsp (1 ¼ sticks) unsalted butter frozen and shredded
- ¾ cup heavy cream
- 3 tbsp mascarpone cheese or cream cheese
- 2 peaches peeled and chopped
- ¾ cup cleaned raspberries
For the topping
- 2 tbsp heavy cream
- 2 tbsp 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.
- 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.
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt.
- Whisk in prepared butter.
- Add cream and stir in until a shaggy dough forms.
- 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 dough into a 10x14-inch rectangle, making sure to keep the sides even.
- Sprinkle dough with lemon zest.
- Spread mascarpone cheese on ⅔ of the dough, then sprinkle evenly with peaches and 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 in three 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.
- Place in preheated oven and bake until lightly golden and firm to the touch, 20-30 minutes.
- Cool on baking pans for five minutes then on cooling racks until ready to eat.
Video
Nutrition
Serving: 1scone | Calories: 382kcal
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