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Nectarine Scones with Cinnamon-Oat Topping Elevate Your Breakfast!

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These nectarine scones are a delightful breakfast treat, featuring a tender crumb and a sweet, juicy burst of fresh nectarines. Crowned with a crunchy cinnamon-oat topping, they offer a perfect balance of textures and flavors. Ideal for a weekend brunch or a special morning indulgence, these scones are sure to impress.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large nectarine, peeled (optional) and diced
  • 1/2 cup milk (plus more for brushing)
  • 1 teaspoon vanilla extract
  • For the Cinnamon-Oat Topping:
  • 1/4 cup old-fashioned oats
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently fold in the diced nectarine.
  5. In a separate small bowl, whisk together the milk and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Be careful not to overmix; the dough will be slightly sticky.
  7. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 1-inch thick circle.
  8. Using a 2-3 inch round cutter, cut out scones. Reroll scraps as needed to get as many scones as possible (usually 8-10).
  9. Place the scones on the prepared baking sheet.
  10. To make the Cinnamon-Oat Topping: In a small bowl, combine the oats, brown sugar, and cinnamon. Cut in the cold butter until the mixture is crumbly.
  11. Lightly brush the tops of the scones with a little milk. Sprinkle the cinnamon-oat topping generously over each scone.
  12. Bake for 15-20 minutes, or until the scones are golden brown and cooked through.
  13. Transfer the scones to a wire rack to cool slightly before serving.

Notes

  • For extra flavor, you can add a pinch of nutmeg or cardamom to the scone dough.
  • If you don’t have nectarines, peaches or plums can be used as a substitute.
  • For a richer scone, you can use heavy cream instead of milk.
  • Scones are best served warm on the day they are made.
  • Leftover scones can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Reheat in a toaster oven or microwave.

Nutrition

Find it online: https://samuelsrecipes.com/nectarine-scones-cinnamon-oat-topping-recipe/