1cupheavy cream,plus 1 tablespoon for brushing the scones
½teaspoonpure vanilla extract
1cupdiced fresh peeled peaches
For the honey vanilla glaze:
1/2teaspoonpure vanilla extract
Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the peaches.
Transfer dough to a floured countertop and gently knead dough by hand just until it forms a ball. Don’t overwork the dough. Form scones by patting the dough into a 1-inch thick circle. Use a sharp knife to cut the scones into 8 triangles.
Place scones on prepared baking sheet and place them in the freezer for 15 to 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
Remove the scones from the freezer. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
While the scones are cooling, make the honey vanilla glaze. In a small bowl, whisk the confectioners' sugar, honey, vanilla, and milk together until smooth.
Drizzle the glaze over the cooled scones. Serve.
The scones are best the day they are made, but you can keep them in an air-tight container for up to 2 days.This recipe was updated in 2020.