These peach scones are a favourite of ours in the late summer when peaches are plentiful, juicy and irresistible. We use fresh peaches in this recipe, which makes the scones beautifully moist and delicious.
This recipe takes longer than most of the other recipes because you need to marinate the peach for at least an hour. Of course, you could do this well in advance and then just make the scones at the last minute.
Scones are always best made at the last minute and eaten fresh from the oven. They are at their flakiest delicious best while still warm, and they break apart more easily this way.
If you wanted to make this recipe in the winter, you could always use preserved peaches. We usually can peaches in syrup when the peaches are at their cheapest. It's like eating sunshine when we serve peaches in January!
Time: 1 hr and 30 minutes
Makes 8-12 depending on size
For the peach filling
1 peach (about 200g before cutting)
1 tbsp lemon juice
3 tbsp sugar
For the Scones
340 g (2 1/4 cups) plain flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
340g (2 1/4 cups) self-raising flour
1 1/2 tbsp sugar
65g (1/2 cup) butter
Less than 210ml (1 cup) milk
320ml (1 1/2 cups) whipping cream
1 tbsp icing sugar
Serve with green tea and poetry! Our favourite afternoon tea in the late summer....
As part of a larger spread, try serving peach scones alongside lemon layer cake, cucumber sandwiches, ham sandwiches, watercress sandwiches and egg sandwiches with chocolate eclairs and tiny pate sablee cookies. Serve this combination with Lapsang Souchong, or Sencha green tea. If you prefer herbal, fresh mint tea would be best with this selection.