Just like making biscuits, be sure not to over mix the scone dough. Use a light hand and you will be rewarded with tender, flaky scones bursting with zesty lemon and fresh peaches.

Serves: 6

Ready in: 1 hour, 15 minutes

Ingredients:

Scones:

• 2 cups all-purpose flour
• ⅓ cup, plus 2 teaspoons granulated sugar, divided
• 1 tablespoon baking powder
• ½ tsp. kosher salt
• ½ cup cold unsalted butter, cubed
• 1 cup, plus 1 tablespoon heavy cream, divided
• 1 tablespoon grated lemon zest
• 1 medium peach, chopped (about 1 ¼ cups)

Lemon Glaze:

• 1 cup powdered sugar
• ½ teaspoon lemon zest
• 2 tablespoons lemon juice
• ⅛ teaspoon kosher salt
  

Instructions:

1. Preheat the oven to 450°F. For the dough, whisk together flour, 1/3 cup sugar, baking powder, and salt in a medium bowl. Add butter, and cut into flour using a pastry blender or 2 forks until mixture resembles a coarse meal.
2. Add 1 cup of the cream, lemon zest, and peach. Stir until just combined.
   
3. Press dough on a lightly floured work surface into a 7-inch circle; cut into 6 wedges. Place dough wedges on a parchment paper-lined baking sheet. Brush tops with remaining 1 tbsp. cream and sprinkle with remaining 2 tsp. of sugar. 
   
4. Bake for 15-18 minutes or until golden and set. Remove scones from baking sheet, and let cool on a wire rack.
   
5. To make the glaze, whisk together the powdered sugar, lemon zest, lemon juice, and salt in a medium bowl. Drizzle glaze over the cooled scones.