Pittman & Davis Nectarine & Vanilla Bean-Glazed Scones


Loaded with fresh, Pittman & Davis Nectarines, these summer scones will be the star of your next Sunday brunch. An incredible vanilla bean glaze makes them extra delectable.


For the scones:

1 c. Pittman & Davis Nectarines, chopped

2 c. flour

½ c. sugar

1 Tbsp. baking powder

½ tsp. salt

1 stick butter, cold and cut into pieces

1 egg

¼ c. heavy cream

¼ c. sour cream

1½ tsp. vanilla paste

For the vanilla bean glaze:

½ c. powdered sugar

1½ Tbsp. heavy cream

1 tsp. vanilla paste


For the scones:

  • Preheat the oven to 400ºF. In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter, cut butter into flour mixture until it forms coarse crumbs. In a separate, smaller bowl, stir together egg, heavy cream, and sour cream with a fork. Add liquid mixture to dry ingredients, mixing until just combined. Add in vanilla paste and chopped nectarines; gently mix to combine.
  • On a piece of parchment paper or a silicone baking mat sprinkled with flour, shape dough into a circle between ½-1 thick. Use a pizza cutter to slice dough into 8 sections. Place parchment paper or silicone baking mat with dough onto a baking sheet and brush dough with heavy cream. Bake 15 minutes. Re-cut scones using pizza cutter, pull apart on baking sheet and bake until golden (about 5-10 additional minutes).

For the glaze:

  • In a small bowl, mix together powdered sugar, heavy cream, and vanilla paste until smooth. Drizzle generously over scones. Store scones in airtight container.
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