Peach and Pecan Scones

    40 minutes

    Sweet canned peaches and crunchy pecans add a twist to these fluffy scones that are perfect for brunch, morning tea or an afternoon snack.

    2 people made this

    Serves: 8 

    • 2 cups plain flour
    • 1/3 cup white sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 115g cold unsalted butter, finely chopped
    • 1/2 cup thickened cream
    • 2 eggs
    • 1/2 cup diced canned peaches
    • 1/4 cup chopped pecans
    • Topping
    • 1 egg
    • 2 tablespoons water
    • 1 teaspoon raw sugar, or to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C. Line a baking tray with baking paper.
    2. Mix flour, white sugar, baking powder, salt and cinnamon together in a bowl. Rub in butter until it forms pea-sized pieces.
    3. Whisk cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined.
    4. Turn dough out onto a floured surface. Pat into a round disc about 2cm thick. Cut into 8 wedges. Transfer wedges to the baking tray.
    5. Make the topping

    6. Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top.
    7. Bake in the preheated oven until golden brown, 20 to 25 minutes.

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