bourbon cinnamon sugar glazed peach scones________________________The perfect feisty summer treat with sweet peach and cinnamon dough, drizzled with a bourbon-infused vanilla glaze.
Ingredients
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 10 tbsp cold butter, grated
- 1/2 cup buttermilk
- 2 eggs, divided
- 2 tsp vanilla extract
- 1 cup fresh peaches, diced
bourbon vanilla glaze
- 1/2 cup powdered sugar
- 2 tsp bourbon, or to taste
- 1 tbsp butter, melted
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1-2 tbsp milk, to thin
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- In a large bowl, whisk together flour, baking powder, salt, sugar, cinnamon, and cardamom. Cut grated butter into the dry ingredients with a pastry cutter or fork until small crumbs form, no larger than a pea. Stir together buttermilk, vanilla, and 1 egg, then pour into the bowl and mix until just combined. Do not overmix. Gently fold in the peaches. The batter should be shaggy but decently cohesive.
- Turn dough onto a clean, floured surface and gently knead 3-4 times. Form into a 1 inch thick rectangle. Cut 9 scones, or 12 small ones, out of the batter with a sharp knife. Set about 1 inch apart on the prepared baking sheet. Set the sheet in the freezer for 10 minutes.
- Remove the scones from the freezer and lightly beat the remaining egg and brush over the scones. Bake 18-20 minutes until golden and poofy. Remove from oven and let cool 5 minutes on the baking sheet, then move to a wire rack to cool at least 10 additional minutes.
- To make the glaze, whisk together powdered sugar, bourbon (if using), butter, vanilla extract, and cinnamon. If needed, add 1-2 tbsp milk to thin.
- Drizzle glaze over the scones. The scones may be slightly warm but not hot for the glaze to not fully melt. Serve with coffee or tea!