Peach Ginger Scones with Brown Sugar Crumble

Peach Ginger Scones with Brown Sugar Crumble ingredients

• 2 cups All-purpose flour
• 1/4 cup Light brown sugar, packed
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Unsalted butter, cold and cubed
• 1/2 cup Heavy cream or whole milk
• 1 Large egg
• 1 cup Fresh peaches, peeled and diced (fresh or frozen, thawed)
• 1 tbsp Fresh ginger, grated
• 1/4 cup Light brown sugar, packed
• 1/4 cup All-purpose flour
• 2 tbsp Unsalted butter, cold and cubed

How to make Peach Ginger Scones with Brown Sugar Crumble

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. First, prepare the brown sugar crumble: In a small bowl, combine 1/4 cup light brown sugar, 1/4 cup all-purpose flour, and 2 tablespoons cold, cubed unsalted butter. Use your fingertips to rub the butter into the dry ingredients until coarse crumbs form. Set aside.
3. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup packed light brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined.
4. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
5. In a separate small bowl, whisk together 1/2 cup heavy cream or whole milk and 1 large egg until smooth.
6. Pour the wet ingredients into the dry ingredients. Mix gently with a fork or spatula until just combined and a shaggy dough forms; avoid overmixing. Gently fold in 1 cup diced fresh peaches and 1 tablespoon grated fresh ginger.
7. Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times to bring it together, then pat it into a 7-8 inch round, about 1-inch thick. Avoid overworking the dough.
8. Using a sharp knife or bench scraper, cut the round into 8 wedges. Arrange the wedges on the prepared baking sheet, leaving about an inch between each scone.
9. Generously sprinkle the prepared brown sugar crumble over the tops of each scone.
10. Bake for 20-25 minutes, or until the scones are golden brown, the crumble is lightly caramelized, and a wooden skewer inserted into the center comes out clean.
11. Transfer the baked scones to a wire rack to cool slightly. Serve warm for the best flavor and texture.

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