Nectarine Scones
These nectarine scones are far from the traditional scone. They are made using a combination of butter, milk, cream, and egg which results with in a fluffy and crumbly texture.Yield: 8 scones
Ingredients
- 1 ¼ cup chopped nectarine
- 2 ½ cups all-purpose flour (325 g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt or kosher salt
- ¼ cup light brown sugar (50 g), packed
- ½ cup unsalted butter (113 g), cut into cubes, cold
- ½ cup whole milk (113 g), cold
- ¼ cup heavy cream (58 g), cold
- ½ teaspoon almond extract
- ¼ teaspoon pure vanilla extract
- 1 large egg, cold
- heavy cream, for brushing
- turbinado sugar, for sprinkling
Instructions
- Place chopped nectarine in a freezer safe tray or bowl. Cover and let chill in the freezer for 15-20 minutes until semi-solid.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar. Toss in cubed butter. Cover and let chill in the freezer for 15 minutes until ingredients are cold.
- Preheat oven to 400℉. Line baking sheet with parchment paper or silicon baking mat. Set aside.
- Remove flour mixture from freezer. Using a pastry blender (pastry cutter) or two forks, cut butter into flour until mixture resembles coarse sand.
- In a small bowl, whisk together milk, cream, extracts, and egg until well combined. Add wet ingredients to flour mixture. Fold to combine until mixture is a "shaggy mess." Gently fold in cold nectarines.
- Dump coarse dough onto a floured work surface. Gently knead dough together. Pat dough into a rectangle with a thickness of about 1-inch. (Alternatively, shape into an 8-inch circle.) Cut scones into 8 pieces.
- Transfer scones onto prepared baking sheet, allowing at least 2-inches of space between scones. Lightly brush scone tops with heavy cream and sprinkle with turbinado sugar.
- Bake for 23-25 minutes until scones have puffed up and the tops are golden brown in color. Let scones cool slightly on baking sheet before transferring to a wire rack to cool. Serve scones warm or at room temperature.
Notes
- Scones can be left out at room temperature for a day. However, since the nectarines are not fully cooked (or dried out) during baking, I suggest storing any leftover scones in the fridge. Simply reheat in the microwave or toaster oven, or enjoy chilled!