mini peach scones with salted honey glaze

Welcome to Oh, honey honey : )  I assume at this point in the blog the three people reading this post are either related to me by blood or were heavily peer pressured by me to be here.  I can’t remember exactly when I came up with the idea for the name of the blog, but anyone who knows me will be shocked that this was a decision that came fairly easily (minus the ah, honey/aw, honey/oh, honey debate I had with my mom a few days ago…).  The title is inspired by The Archies song “Sugar, Sugar” and so far I love that it gets stuck in my head every time I say the blog name.  We will see how long that lasts.

These scones are mini in size because it’s not always the right time to down a scone the size of your face (or is it?).  I used an ikea tea light holder to cut the shapes because I’m fancy like that but you can use a 1 1/4 inch biscuit cutter if you want to play by the rules.  The dough can also be cut into squares or triangles if you prefer that method.

The proportions for the glaze can be played with and if you want a little more salt or a little less powdered sugar, go crazy.  If you eat a whole bowl of the glaze before you ever use it, that’s ok too.

 Thank you so much for making it this far in the post.  Now you can actually have the recipe.

Mini Peach Scones with Salted Honey Glaze

(adapted from Joy the Baker and King Arthur Flour)

Peach Scones

3 cups of all purpose flour

1 tablespoon of baking powder

1 teaspoon of salt

1/3 granulated sugar

1 teaspoon vanilla extract

1 1/3 cup heavy cream (plus a few more splashes if needed)

3/4 to 1 cup of finely diced peaches

Salted Honey Glaze

1 cup of powdered sugar

1 tablespoon of honey

Pinch of sea salt (table salt also works)

1-2 tablespoons of almond milk (or any other milk)

Directions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Wisk together dry ingredients (flour, baking powder, salt, and sugar) in a medium sized mixing bowl.

In a separate bowl stir together the vanilla and cream (full disclosure: I used a drinking glass as I don’t have mixing bowls at the moment).

Slowly pour the cream/vanilla mixture into the dry ingredients, combining as you go.  Next, add in the diced peaches (or whatever fruit you like).

On a floured surface, knead the dough together and pat into a disk that is about 3/4″ thick.

Cut out your scone shapes and place on the baking sheet about 1″ apart.  These don’t spread much so not much to worry about in that area.

Bake for around 12 minutes until slightly golden on top.  My scones were a tad small and really only took around 10 minutes.

For the glaze you just need to mix everything together in a bowl (taste testing encouraged) and use all the restraint you have to wait and glaze the scones once they are cool.

Enjoy!

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