Ingredient: COLD butter, cut into small pieces

Whether you pronounce them ‘s-con’ or ‘s-cone,’ these cakey morsels work well as both sweet and savory dishes. In its most basic form, a scone is a baked quick bread that is usually eaten for breakfast or tea. Since its earliest known origin, the scone has taken on many forms, all the way to what we know today in sophisticated sweet and savory gourmet versions. 

The earliest scones were unleavened and typically made with oats and milk. They were often cooked on a griddle and served with butter, jam, honey, or clotted cream. Today, scones are made with all sorts of ingredients like flour, sugar, butter, eggs, baking powder etc.

Shortcakes look similar to scones but are softer and lighter. Whereas a scone has a shorter, more biscuity crumb, a shortcake is almost half cake and half scone. Shortcakes also have cream in the dough, to add a further layer of indulgence.

Today’s blog recipe for ‘nectarine sconecakes’ is the best of both worlds, part scone .. part shortcake!

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Nectarine 'Sconecakes"

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Cuisine

Irish

Keyword

nectarine sconecakes

Servings

WEDGES MetricUS Imperial

Ingredients

• 2 medium nectarines, cut into 1/2-inch pieces
• 1 Tbsp lemon juice
• 1/4 cup plus 2 tsp sugar
• 2 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 6 Tbsp COLD butter, cut into small pieces
• 1 cup heavy whipping cream, DIVIDED
• coarse sugar for sprinkling

Cuisine Irish Keyword nectarine sconecakes Servings WEDGES MetricUS Imperial Ingredients 2 medium nectarines, cut into 1/2-inch pieces 1 Tbsp lemon juice 1/4 cup plus 2 tsp sugar 2 cups flour 1 Tbsp baking powder 1/2 tsp salt 6 Tbsp COLD butter, cut into small pieces 1 cup heavy whipping cream, DIVIDED coarse sugar for sprinkling

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine nectarines, lemon juice & 2 tsp sugar. Let stand for 15 minutes.
3. In a large bowl, whisk together flour, baking powder, salt & 1/4 cup sugar. Using a pastry blender or food processor, cut in butter until mixture forms small pieces.
4. Stir in heavy cream (reserving a small portion to brush on top), then fold in nectarine mixture. Turn dough onto the middle of the parchment lined baking sheet. Pat dough into an 8 1/2-inch round.
5. Brush with reserved heavy whipping cream then sprinkle with coarse sugar.
6. Bake 20-25 minutes or until golden & tests done with a toothpick. Let cool on a wire rack. Slice into 12 wedges & serve.

Recipe Notes

• Alternately you can use a 2 ½-inch cookie cutter & cut out 8 rounds instead of making wedges.