Candied Ginger Peach Scones

4.62 from 13 votes

These scones are cooked in a cast iron skillet and they turn out super moist inside with a nice crunchy, golden brown exterior. If you don't have raw or turbinado sugar, feel free to substitute regular granulated sugar. This is a corrected version of a recipe that appeared with errors in the first print run of my book Home Skillet.

Course Breakfast and Brunch

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Author Robin Donovan

Ingredients

2 ¼ cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 ½ sticks 6 ounces unsalted butter, cut into small pieces and chilled
Finely grated lemon zest from about ½ lemon 1 teaspoon
1 cup diced peaches
2/3 cup chopped candied ginger
¾ cup plus 1 tablespoon heavy cream divided
2 tablespoons raw or Turbinado sugar for sprinkling

Instructions

Preheat the oven to 400ºF.
Using a hand-held electric mixer, stand mixer fitted with the paddle attachment, or a food processor fitted with the steel blade combine the flour, sugar, and baking powder and process to mix. Add the butter and lemon zest and pulse until the mixture resembles a fine meal.
In a large bowl, stir the ginger and peaches into the flour and butter mixture. Add ¾ cup of the cream and stir gently until combined.
Transfer the dough to a 10-inch cast-iron skillet and pat it out until it covers the bottom of the skillet in an even layer.
Brush the top with the remaining tablespoon of cream and then sprinkle the raw sugar over the top.
Bake in the preheated oven for about 35 minutes, until the top begins to brown. Let cool in the pan for a few minutes before slicing into wedges. Serve warm or at room temperature.