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Peach Scones

1- 1/2 cup All-purpose Flour
1/4 cups Sugar
1/2 Tablespoons Baking Powder
1/4 cups Unsalted Butter, Cubed, Cold
1 whole Egg, Beaten
1/2 cups Ricotta Cheese
1 teaspoon Vanilla
2 teaspoons Cinnamon
2 whole Peaches, Cored, Diced
1 Tablespoon Turbinado Sugar
1 cup Confectioners Sugar
13 cups Milk
1/2 teaspoons Cinnamon


Preheat oven to 400 F. In a food processor, pulse flour, sugar and baking powder until well combined. Next, add butter and pulse until the mixture resembles small peas. In a separate bowl, mix egg, ricotta, vanilla and cinnamon. Next, add the egg mixture into the food processor and pulse just until wet and dry ingredients come together. Roll out dough on a floured surface. Cut into 6 pieces and place on a parchment paper lined baking sheet. Top each piece with bite sized peach pieces and sprinkle with pinch of turbinado sugar on each scone. Bake 13-15 minutes. For the glaze, mix confectioners sugar, milk, and cinnamon in a small bowl until well combined. Top scones with cinnamon glaze.

Source: tastykitchen.com