Bake fruity peach and vanilla scones with a crispy sugar crust
As the temperatures outside slowly drop, the anticipation grows for cozy afternoons spent baking at home. For many, the oven is then running at full blast, filling the rooms with comforting aromas. These peach and vanilla scones with their crisp sugar crust are perfect for just such days.
- 375 g spelt flour 🛒 (Type 630)
- 50 g sugar
- 1 packet of Bourbon vanilla sugar
- 1 packet baking powder
- 1 organic lemon (zest only)
- 225 g very cold butter (cubed)
- 225 ml cold buttermilk
- 1 ripe peach (diced small)
- a little buttermilk for brushing
- 2–3 tablespoons of sugar (for sprinkling)
- Preheat the oven to 190 °C (top and bottom heat) and line a baking tray with baking paper.
- Mix the spelt flour, sugar, bourbon vanilla sugar, baking powder and lemon zest in a large bowl.
- Add the cold butter cubes and work them into the flour mixture with your fingertips or a pastry blender. Stop when only a few pea-sized pieces of butter remain visible.
- Pour in the buttermilk and gently fold it in with a spatula or your hands. Mix only until a rough dough forms.
- Turn the dough out onto a lightly floured work surface and carefully fold it over itself two or three times. Do not knead it smooth, so that the scones will be light and tender later.
- Shape the dough into a circle approximately 22 cm in diameter and 2.5 cm high. Using a floured knife, cut it into eight equal pieces, like a pie.
- Place the dough pieces on the baking sheet, leaving some space between them. If necessary, put the baking sheet in the refrigerator for about 20 minutes so that the butter firms up again and the scones keep their shape.
- Distribute the diced peaches over the scones and press them lightly into the dough. Brush the surface with a little buttermilk and sprinkle generously with the extra sugar.
- Bake the scones for about 30 minutes, until they are lightly golden brown and the sugar crust looks crispy.
- Remove the scones from the oven and let them cool for a few minutes so they don't break. Then enjoy them lukewarm – plain or with clotted cream.
Recipe for peach and vanilla scones with a sugar crust
Scones occupy a very special place among classic baked goods. They require neither long resting times nor elaborate kneading machines and are ready to serve in no time. At the same time, they offer an excellent base for creative variations. In this version, fresh diced peaches take center stage. Real Bourbon vanilla contributes a rich, aromatic flavor. A little grated lemon zest balances everything with a delicate freshness.
When preparing the dough, there's one golden rule: work quickly and never over-knead the mixture. For a light and airy texture, fold the ingredients in only until they are just combined. Before putting the baking sheet in the oven, generously sprinkle the surface with sugar. This layer melts in the heat and transforms into a firm, golden-brown crust.
Freshly baked, these peach and vanilla scones with their crisp sugar crust reach their full potential. Let them cool briefly on a wire rack after baking. Served slightly warm, the sweet shell has a particularly delightful crunch. Thanks to the juicy fruit in the dough, you don't really need any other accompaniments. However, for those who prefer a classic British touch, a generous spoonful of clotted cream or lightly whipped cream is a perfect finishing touch.
Then check out these pumpkin and cheese scones, white chocolate and refreshing mint scones, and banana scones.
