These petite scones are great for summer parties: light, sweet, and packed with ripe peaches.
Note: I think a pastry cutter makes easy work of combining the butter and flour, but if you don't have one, you can use your fingers to rub the butter into the flour.
- Yield:makes 32 mini scones
- Active time: 30 minutes
- Total time:45 minutes
- 12 tablespoons unsalted butter
- 4 cups (20 ounces) all purpose flour
- 1 cup (7 ounces) sugar
- 2 tablespoons plus 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups heavy cream
- 2 cups finely diced peaches, from about 3 medium peaches
- 1 cup powdered sugar
- About 8 tablespoons water
Arrange oven rack to middle and lower positions and preheat oven to 400°F. Line two baking sheets with parchment paper. Dice butter then place in a bowl and put in the freezer for 2 minutes.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter to bowl and using a pastry cutter or finger tips, cut butter into flour until it's the size of peas (see note above).
In a small bowl, whisk together eggs and heavy cream. Add to dry ingredients and stir just until combined. Turn dough out onto a well floured work surface. Pat down into a long, flat rectangle, about 12-by 5-inches.
Sprinkle peaches on top of dough, then fold dough in on itself. Continue to fold until peaches are evenly distributed throughout the dough. Pat dough down into a 12- by 5-inch rectangle.
Cut dough in half lengthwise, and then in quarters vertically, creating 2 1/2- by 3-inch rectangles. Cut each of those rectangles in half diagonally, creating small triangles. Place triangular scones on baking sheet and bake until golden, about 15 minutes. Let cool.
In a small bowl, combine confectioner's sugar and water and whisk until smooth. Drizzle each scone with glaze.