Hash browns make a loaded baked potato in a casserole dish simpler to eat!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup cold unsalted butter
- ½ cup heavy whipping cream
- 2 eggs
- ½ cup diced canned peaches
- ¼ cup chopped pecans
- 1 egg
- 2 tablespoons water
- 1 teaspoon raw sugar, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, white sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter until it forms pea-sized pieces.
- Whisk heavy cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined.
- Turn dough out onto a floured surface. Pat into a round disc about 1/2-inch thick. Cut into 8 wedges. Transfer wedges to the baking sheet.
- Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 505 mg |
| Sugars | 11 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
it was great and easy to make
The dough came out way too wet, more like a muffin batter. Maybe it was my fault for using fresh peaches, but I needed to add almost 1 cup of additional flour to get this dough to come together so that I could pat it out and slice it. They taste fine, but not peachy enough for me. The texture is more like a muffin than a scone.
I’ve made these many times because in Ontario it’s peach season. I changed it a bit. I use 4 peaches. It makes just over a cup of peaches. I add a tbsp of vanilla and cinnamon. The original recipe lacked a bit of flavour for me but when I changed it like this it was delicious and very peachy! I also eliminated the pecans.
They don’t really have the scone texture and aren’t very peachy.
Easy and tasty! I needed a recipe to use up some canned peach pieces and came across this one. I am an intermediate baker and found this recipe to be easy to follow and the end result was great. I omitted the nuts since we didn’t have them on hand. We also didn’t have coarse sugar -w hich the entire family agreed would have been better than plain old granulated sugar we used on top. We put butter and honey on them and everyone had seconds. I can see us playing around with the add ins – I’d love to try with raspberries or blueberries. This recipe will go into the recipe box!