Sweet & salty summer scones loaded with fresh peaches and roasted pistachios.

There is nothing like a good scone to start your day. Pair it with a hot cup of coffee and some fresh fruit. Mmm. The best.

But what’s even better? Putting that fresh fruit inside your scones for a refreshing breakfast!

It’s officially summer. Which means there is an abundance of amazingly tasty fresh fruits! I cannot get enough!

I love peaches; they are quite possibly my favorite fruit. So this time of year I consume as many peaches as possible because they are just so dang irresistible!

I also love the color of peaches. They sure know how to zest up a fruit bowl and adorn a summer salad. They also look amazing in scones if I do say so myself!

The sweetness of the juicy peaches coupled with the saltiness of the crunchy pistachios make this a must-have recipe for the season.

Did I mention they are super easy to make?!

Scones like muffins are a two bowl process. By this I mean essentially all you do is mix together your dry ingredients, mix together your wet, and then combine the two!

So simple!

Start by sifting together the dry ingredients.

Before moving onto the wet ingredients, cut in the butter. I like to put the butter into the freezer ten minutes before you start making your scones to ensure it is extra cold. Cut the butter into small cubes before cutting it into the flour mixture with a pastry blender as quickly as possible. When you are finished small pea-size chunks should remain in the dry ingredients. This will create delicious butter pockets in your scones giving them a flakier texture!

I like to pop the bowl into the fridge while I mix up the wet ingredients to make sure the butter doesn’t melt at all!

After you have whisked together the wet ingredients, add the mixture to the dry ingredients and mix the dough until just combined. It is important not to over-mix, because the longer you mix, the more likely the butter will begin to melt.

Toss in the diced peaches and chopped pistachios stirring only enough to evenly distribute them throughout the dough. The moisture from the peaches will make the dough wet! This is totally fine as long as you can still form it into a ball.

Turn your dough ball out onto a lightly floured work surface and flatten it to 3/4-inch thick. Use a floured knife to cut the circle into 8 triangles.

Bake the scones until golden brown and the insides of the scones are no longer doughy.

Once cooled, drizzle the scones with the creamy vanilla glaze.

I know I said these scones make for a good breakfast, but real talk, they make for a good snack any time of day!

Few ingredients, simple to make, perfect for summer.

Happy scone making!

Recipe:

*Makes 8 scones

1 cup (120 g) all-purpose flour
1 cup (125 g) whole wheat flour
1/3 cup (56 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
1 teaspoon vanilla extract
1/2 cup heavy cream, cold
1 large egg
1 cup peaches, diced
1/2 cup roasted pistachios, roughly chopped

Glaze

1 cup (125 g) powdered sugar
3 tablespoons heavy cream
1 1/2 teaspoons vanilla extract

Directions
1. Preheat oven to 375 degrees F.

2. In a large bowl combine the flours, sugar, baking powder, and salt. Cut in the butter with a pasty blender.

3. Whisk together vanilla extract, heavy cream, and egg. Pour wet ingredients into dry ingredients and stir until mixture comes together.

4. Gently fold in peaches and pistachios until evenly distributed. Dough will be moist from the peaches!

5. Place on a lightly floured surface. Roll dough into ball and pat down until 3/4-inch thick. Cut into 8 triangles and place onto prepared baking sheet.

6. Bake until golden brown, 15-20 minutes. Let cool on baking sheet for 15 minutes before transferring to wire rack to cool completely.

7. Whisk together glaze ingredients and drizzle over scones.