Raspberry scones with baked peaches

desserts Baking sweet summer
Total: 1 hr 28 min. | Active: 20 min.
vegetarian

There are few things more quintessentially English than scones! They are easy to make, only slightly sweet and can be served with anything you like. Traditionally, they are eaten with clotted cream and jam. In our version, however, they come with baked peaches and raspberries. Remember to always use cold ingredients and not to overwork the dough. You will be rewarded with crisp, fluffy scones.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 8 pieces

Peaches
3 tbsp butter
2 ½ tbsp cane sugar
a little  cinnamon
8  peaches, halved, pitted
½ dl dry white wine
Dough
250 g white flour
50 g cane sugar
1 tsp baking powder
1 pinch salt
75 g butter, cut into pieces, cold
50 g frozen raspberries
1 ¼ dl milk
Shape
1 tbsp milk
Serve
125 g mascarpone
1 ¼ dl cream
40 g icing sugar
150 g raspberries

How it's done

Peaches

Mix the butter, sugar and cinnamon. Place the peaches in the prepared tin, cut side up, top with the butter and pour over the wine.

Bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove the peaches from the oven, leave to cool.

Dough

In a bowl, mix the flour with all the other ingredients up to and including the butter. Rub together using your hands to form an even, crumbly mixture. Mix in the raspberries. Pour in the milk and mix quickly to form a soft dough – do not knead.

Shape

On a lightly floured surface, roll out the dough (approx. 2 cm thick), chill for approx. 30 mins. Cut out circles (approx. 6 cm in diameter), place on a tray lined with baking paper, brush with milk.

Bake

Approx. 18 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave the scones to cool on a rack.

Serve

Using the whisk on a mixer, mix the mascarpone, cream and icing sugar until smooth. Cut the scones in half and top with the mascarpone cream, peaches and raspberries.

Show complete recipe