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Ingredients

2 cups all-purpose flour 6 tablespoons white sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground cardamom ¼ teaspoon baking soda 1 pinch ground nutmeg 1 stick unsalted butter, frozen ½ cup heavy cream 1 egg 1 teaspoon vanilla extract 1 cup peeled and diced fresh peaches 2 tablespoons turbinado sugar

Nutrition Info

331.1 calories carbohydrate: 38.3 g cholesterol: 74.1 mg fat: 18 g fiber: 1.1 g protein: 4.5 g saturatedFat: 11 g servingSize: - sodium: 264.2 mg sugar: 13.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.
Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top, press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

8 scones

Tender scones with juicy fresh peaches. Enjoy this summery treat with a cup of tea or coffee (hot or iced!)