Ingredients

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Scones

• 3 c. all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoons salt

• ¾ c. granulated sugar

• 2 tablespoons chopped fresh basil

• ½ c. (1 stick) unsalted butter, cold and cubed

• 1 large peach, diced

• 1 c. heavy cream (plus more for brushing scones)

• 2 tablespoons Pure Honey Wildflower Honey

• 1 teaspoon vanilla extract

 

Honey Glaze

• ¼ c. powdered sugar

• 2 teaspoons Pure Honey Wildflower Honey

• 1 tablespoon cream

 

1. Preheat oven to 375° and line baking sheet with parchment paper

2. In large bowl, whisk together flour, baking powder, salt, sugar and basil. Add in the butter and using a pastry cutter (or two knives), mix the butter into the dry ingredients and incorporate until butter is pea sized. Using a spoon, gently stir in the diced peach.

3. In a small bowl, whisk together the cream, honey and vanilla extract. Pour into dry ingredients and using a spoon, stir dough until it just barely holds its shape. Mixture will be shaggy and crumble, but this is OK! (If it still seems way too dry, add more cream)

4. Flour a work surface and dump the scone dough out. Very gently, knead the dough together and form it into a disk. Cut the dough into 8 equal triangles and place on baking sheet. Brush the tops of the scones with cream and bake for 18-25 minutes until golden brown on top. Let cool and drizzle with honey glaze.

5. To make glaze: Whisk together glaze ingredients in a small bowl and drizzle over cooled scones. If glaze is too thin, add more powdered sugar until you reach a good consistency.

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