Sweet peaches and crunchy pecans add a twist to this flaky tea time favorite.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix flour, white sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter until it forms pea-sized pieces.
Whisk heavy cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined.
Turn dough out onto a floured surface. Pat into a round disc about 1/2-inch thick. Cut into 8 wedges. Transfer wedges to the baking sheet.
Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top.
Bake in the preheated oven until golden brown, 20 to 25 minutes.
Per Serving: 356 calories; protein 6.1g; carbohydrates 36.1g; fat 21.4g; cholesterol 112.3mg; sodium 505.4mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.