Ingredients:

  • 2.5 cups all-purpose flour (325g)
  • 1/3 cup granulated sugar (65g)
  • 1 tablespoon baking powder (12g)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, frozen (113g)
  • 1.5 cups fresh peaches, peeled and diced
  • 1/2 cup cold buttermilk (120ml)
  • 1 large egg, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (for brushing)
  • 1 tablespoon turbinado sugar (for finishing)

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  2. Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with a fork until the butter shreds are fully coated in flour.
  3. Gently fold the diced peaches into the dry flour and butter mixture, ensuring they are evenly distributed.
  4. In a small measuring jug, whisk together the cold buttermilk, egg, and vanilla extract. Pour the wet ingredients into the center of the dry ingredients.
  5. Stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick disc using a bench scraper.
  6. Cut the disc into 8 even wedges. Place the scones on a baking sheet lined with parchment paper.
  7. Using a pastry brush, coat the tops of the scones with heavy cream and sprinkle generously with turbinado sugar.
  8. Bake in a preheated oven until the crust is mahogany-colored and the interior is set, approximately 20 minutes.