Scones are just an excuse to eat dessert for breakfast. It’s a better disguised excuse then chocolate muffins, I will grant you, but in the end, equally bad for you. I think I might sound like I’m complaining. I’m not complaining.
Cream scones are one of my favorite weekend morning accompaniments to coffee. The cream makes them so tender, and when they’re only lightly sweetened, like these, they’re perfect either topped with jam or baked with fresh fruit. A sweet biscuit, peaches, and cream – you can’t tell me that doesn’t sound like one heck of a dessert.
Lynne chose the cream scones for Tuesdays with Dorie, and she has the recipe posted. I left out the currants and added one peach, peeled, chopped, and frozen, to the dough after the liquids were partially mixed in.