Peach Pie Scones, MMMM!

One of my favorite things to make in the kitchen (besides a mess :D ) is scones. They’re not as sweet as cookies or cake, but they are definitely a treat. I found this recipe for “Peach Pie Scones” on the A Latte Food blog. I’ve given you her original recipe, but when I made them I just HAD to add extra peaches, which also meant adding a little more flour to compensate for the extra moisture. I made these several times while peaches were so readily available last summer, and they were a massive hit with EVERYONE. I was perfectly devastated when peaches went out of season, but that time is coming around again and I can't wait! I did, however, make them with some pomegranates in the late fall/winter and traded out the vanilla in the glaze for orange juice. They were amazing. So good, they were gone before I could take any pictures. I have also substituted in strawberries and added about a half to a full tablespoon of finely chopped lavender. What I'm getting at is, this is a fun recipe to experiment with based on what is in season. Enjoy!

Peach Pie Scones

Ingredients
Scones
2 cups + 2 Tbsp all purpose flour
1/3 cup brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cubed and cold
1 egg
1/4 cup heavy whipping cream, plus more for brushing
1/4 cup sour cream
2 tsp vanilla extract
1/2 cup fresh peaches, diced
Vanilla Glaze
1/2 cup powdered sugar
1 Tbsp vanilla extract
1-3 Tbsp heavy whipping cream
Instructions
Scones
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
Stir in the peaches, and mix until just combined.
On a well-floured surface, turn out the scone dough and pat into a small disk that's about a 1/2" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
Bake for 16-18 minutes, or just until golden brown. Allow to cool.

Glaze:
Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy