Cut up ½ a stick of butter and pop it into your refrigerator so it stays cold. (Cold butter = delicious scones) While the butter chills, add all-purpose flour, salt, baking powder and baking soda into a bowl and mix to combine. Pull out the butter from the fridge and press the butter into the flour mixture until you have pea sized pieces of butter. (Chunky pieces of butter are okay!) Put the flour and butter mixture in the fridge while you make your wet mixture.
In another bowl, add the Icelandic Provision’s Peach & Cloudberry Skyr, egg yolk, heavy cream, vanilla extract, white sugar and chopped dried peaches. Give the mixture a good whisk until everything is combined. Pull the flour butter mixture from the fridge and pour the wet mixture into the dry mixture and mix until it looks slightly hydrated.
Pour the dough onto a parchment or pastry board and shape the dough until you have a disc and no dry patches remain. (If your dough is sticky to the parchment add a little bit of flour, if your dough is looking too dry and a touch of heavy cream) Once the disc has been shaped, cut the scones into fours.
Brush each scone with heavy cream and top with raw sugar. Arrange the scones on a baking tray lined with parchment and let them chill in the fridge for 15 minutes. (Cold scones = puffy golden scones)
While the scones chill, preheat your oven to 400 degrees. Once the scones have chilled place them into the preheated oven. Bake for 15 – 18 minutes or just until the scones are a nice golden brown. If you can use a toothpick to see if they are fully baked through.
Enjoy your fresh scones with a swipe of Icelandic Provision’s Peach & Cloudberry Skyr, cloudberry jam or with a drizzle of Peach Skyr Glaze*.
*To make the glaze, combine all glaze ingredients and mix until a loose consistency forms.