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Ingredients

2 cups all-purpose flour ⅓ cup white sugar 1 tablespoon baking powder 1 teaspoon salt ½ teaspoon ground cinnamon ½ cup cold unsalted butter ½ cup heavy whipping cream 2 eggs ½ cup diced canned peaches ¼ cup chopped pecans 1 egg 2 tablespoons water 1 teaspoon raw sugar, or to taste

Nutrition Info

356.2 calories carbohydrate: 36.1 g cholesterol: 112.3 mg fat: 21.4 g fiber: 1.5 g protein: 6.1 g saturatedFat: 11.5 g servingSize: - sodium: 505.4 mg sugar: 10.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix flour, white sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter until it forms pea-sized pieces.
Whisk heavy cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined.
Turn dough out onto a floured surface. Pat into a round disc about 1/2-inch thick. Cut into 8 wedges. Transfer wedges to the baking sheet.
Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top.
Bake in the preheated oven until golden brown, 20 to 25 minutes.

8 scones

Sweet peaches and crunchy pecans add a twist to this flaky tea time favorite.