Summery peaches and cream scones

Make now, freeze and bake later treats!

When it’s hot out, meticulously incorporating butter into a flour mixture to make a biscuit or scone dough feels like just too much work, for me anyway. This recipe skips the butter, thanks to the inclusion of heavy cream – it’s the perfect alternative since that’s what butter’s made from, after all! I usually bake one disc (6 wedges) of scones when I make the dough and freeze the second one to bake later. If you’re looking for another freeze and bake scone recipe, I love this buttery rhubarb version.

Ingredients

• 3 cups (360 grams) all-purpose flour
• 1 tablespoon (14 g) baking powder
• 1 teaspoon (5 g) kosher salt
• 1/3 cup (67 grams) granulated sugar
• 1 teaspoon (5 mL) vanilla extract
• 1 1/2 cups (375 mL) cold heavy cream, plus more for topping
• 1 large ripe peace, diced (no need to peel)
• Turbinado or sanding sugar
• Room temperature butter, to serve

Method

• Line a large baking sheet with parchment paper and set aside.
• If baking scones now, preheat oven to 425F (not necessary if you are freezing to bake later).
• In a medium bowl, whisk together flour, baking powder, salt and sugar.
• In a liquid measuring cup whisk together cream and vanilla extract. Create a well in the center of the dry ingredients and pour in the cream mixture. Use a large spoon or silicone spatula to gently combine into a shaggy dough, working just enough to incorporate all the flour without having a sticky dough. Add a few more drops of cream as needed.
• Fold in the chopped peaches until evenly combined.
• Place a sheet of parchment paper on your work surface and lightly dust it with flour OR lightly flour a clean counter. Divide the dough in half and gently pat each portion into a 6 or 7 inch (15 – 17.5 cm) circle about 3/4-inch (2 cm) thick.
• Transfer the circles of dough to the prepared baking sheet. With a large, sharp knife, cut each circle into six evenly-sized wedges. Using your fingers or two forks, separate the cut wedges on the baking sheet there is about a one inch (2.5) gap between each one.
• At this point you can place the unbaked scones in the freezer (on the baking sheet) and freeze until solid, about 90 minutes. Transfer to a storage container, with parchment under, between and on top of the discs, and store in freezer for up to six months.
• Alternatively, if baking now, brush the tops of the scones with cream then sprinkle generously with turbinado or sanding sugar.
• If baking immediately, it will take 12-14 minutes, until golden brown all over. If your oven has uneven heat, rotate the pan once during baking.
• If baking from frozen, remove the scones from the freezer while the oven preheats to 425F and place on a parchment-lined baking tray. Brush the tops of the scones with cream then sprinkle generously with turbinado or sanding sugar. Bake 16-18 minutes, until golden brown all over. If your oven has uneven heat, rotate the pan once during baking.
• Remove from the oven and allow to rest for just a few minutes before serving warm with butter.
• Store leftover scones in an airtight container in the fridge for up to 3 days. Freeze, well-wrapped, for up to two weeks.
• Scones can be reheated for about 10 minutes at 325F on a baking tray, covered loosely with foil.

Makes 12 large scones.