Brown Butter Peach Scones

Ingredients:

2 ½ Cup Flour

½ Cup Sugar

1 tbsp Baking Powder

½ tsp Vanilla Bean Salt

½ Cup Brown Butter EVOO

1 Egg

½ Cup Heavy Whipping Cream

2 tsp Vanilla Extract

1 Cup Peaches

Icing:

1 Cup Powdered Sugar

2 tbsp Heavy Whipping Cream

2 tsp Vanilla Extract

3 tbsp Summer Peach Balsamic

Directions:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. In a large mixing bowl, mix flour, sugar, baking powder, and vanilla bean sea salt.

3. Work the brown butter EVOO into the flour mixture until it resembles coarse crumbs

4. Add in the egg, heavy whipping cream, and vanilla extract. Mix until the dough comes together

5. Add the fresh chopped peaches to the scone dough and gently mix in.

6. On a floured surface, form the dough into a flat circle about ½ inch to ¾ inch thick and cut into 8 equal triangles.

7. Place the scones on a baking tray and brush with a bit of heavy cream, and bake for 18-20 minutes until tops are lightly golden brown and cool for 5-10 minutes.

8. Whisk the powdered sugar, vanilla extract, summer peach balsamic, and heavy cream together. Drizzle over the top of each scone.