peach scones with lemon zest

The cream was from Milk Thistle Farm, in Ghent, NY. I had been eying their stand at the Union Square Farmer’s Market, and had really wanted to try it. We are dedicated Ronnybrook customers, but I like to change it up. The Milk Thistle lady said it would change my life. I don’t know about that, but it was the perfect counterpoint to a plum tart (more on that later), and also the linchpin of the scones.

These scones are really light and airy. They’re more moist than a typical scone; as in, they can be eaten without a beverage directly at hand. The recipe is a cinch, just the right thing to make for a weekend brunch.

About the flavor: the zest makes for a bright, comforting, well-rounded flavor. And we just happened to have an excess of peaches. I think you could easily swap in any dried fruit or candied ginger, or a jammy fresh fruit such as apricots. Steer clear of anything too wet though. Nobody wants a soggy scone.

Peach Scones with Lemon Zest (adapted from Alice Waters’ the Art of Simple Food)
makes eight large triangular scones

2 cups all-purpose unbleached flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
1 cup heavy cream
1/2 cup milk
1/2 cup peaches, thin slices cut in half
1/2 a peach cut into thin slices for garnish
zest of one small lemon
2 tablespoons butter, melted
1 1/2 tablespoons sugar

Preheat oven to 400 degrees. Using either a stand mixer fitted with the paddle, or mixing by hand, combine the flour, baking powder, salt, and sugar in a large bowl. With the mixer on low, or by hand, fold in the cream and milk until it is just holding together. Gently fold in the peaches and zest. If needed, add more milk or flour so that the dough holds together, but isn’t sticky. Turn out onto a floured surface and flatten the dough into an eight inch circle. Brush on the butter and sprinkle the scones with 2 tablespoons sugar, and maybe just a pinch of sea salt.

Cut the dough into eight wedges and lay on a large baking sheet lined with parchment. Make a lengthwise slit in each scone and insert a peach slice reserved for garnish. Bake for 20 minutes, until the scones are just golden and a toothpick inserted on the center comes out with just a few bits of crumb.

Allow the scones to cool for at least 15 minutes. They are best after a half an hour.