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.
Read more: Wake and Bake: Mini Glazed Peach Scones
- 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).
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.