Nectarine Scones with Maple Butter

Nectarine Scones

with Maple Butter

75 MIN
$11.99 4 Servings
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From the Test Kitchen

These warm, flaky scones get their rich, sweet flavor from a mix of seasonal nectarine, brown sugar, and cream in the batter—plus a swipe of maple syrup-infused butter.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
Nectarine Scones with Maple Butter
Title
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ¼ cup Cream
  • 1 Tbsp Light Brown Sugar
  • 1 Nectarine
  • 1 Tbsp Sugar
  • 4 oz Cultured, Salted Butter
  • 2 Tbsps Maple Syrup
step-by-step
instructions
Make the dough
1 Make the dough

Place half the butter in the freezer until hardened. Set the remaining butter aside to soften. Wash and dry the nectarine, then halve, pit, and small dice. In a bowl, whisk together the granulated sugar, brown sugar, 2 tablespoons of the cream, and 1 tablespoon of water. In a separate, large bowl, whisk together the flour, baking powder, and a pinch of salt. Working quickly, using the large side of a box grater, grate the frozen butter into the bowl of dry ingredients. Toss to thoroughly combine. Add the wet ingredients and diced nectarine to the bowl of dry ingredients; stir to thoroughly combine (if the dough seems too dry, add 1 tablespoon of water).

Form & chill the dough
2 Form & chill the dough

Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap and refrigerate until set, about 20 minutes.

Bake the scones
3 Bake the scones

Place an oven rack in the center of the oven, then preheat to 350°F. Line a sheet pan with parchment paper. Cut the chilled dough into 4 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with enough of the remaining cream to cover (you may have extra). Bake 24 to 28 minutes, or until lightly browned on the bottoms and cooked through. Remove from the oven; let stand at least 10 minutes.

Make the maple butter & serve your dish
4 Make the maple butter & serve your dish

Meanwhile, in a bowl, combine the softened butter and maple syrup; using a fork, mash to thoroughly combine. Refrigerate until ready to serve. Serve the baked scones with the maple butter on the side. Enjoy!

Tips from Home Chefs

Make the dough
1 Make the dough

Place half the butter in the freezer until hardened. Set the remaining butter aside to soften. Wash and dry the nectarine, then halve, pit, and small dice. In a bowl, whisk together the granulated sugar, brown sugar, 2 tablespoons of the cream, and 1 tablespoon of water. In a separate, large bowl, whisk together the flour, baking powder, and a pinch of salt. Working quickly, using the large side of a box grater, grate the frozen butter into the bowl of dry ingredients. Toss to thoroughly combine. Add the wet ingredients and diced nectarine to the bowl of dry ingredients; stir to thoroughly combine (if the dough seems too dry, add 1 tablespoon of water).

2 Form & chill the dough

Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap and refrigerate until set, about 20 minutes.

Form & chill the dough
Bake the scones
3 Bake the scones

Place an oven rack in the center of the oven, then preheat to 350°F. Line a sheet pan with parchment paper. Cut the chilled dough into 4 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with enough of the remaining cream to cover (you may have extra). Bake 24 to 28 minutes, or until lightly browned on the bottoms and cooked through. Remove from the oven; let stand at least 10 minutes.

4 Make the maple butter & serve your dish

Meanwhile, in a bowl, combine the softened butter and maple syrup; using a fork, mash to thoroughly combine. Refrigerate until ready to serve. Serve the baked scones with the maple butter on the side. Enjoy!

Make the maple butter & serve your dish
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