A Garden TEA PARTY

Peachy Vanilla Bean Scones

Makes 24

2¼ cups cake flour
1¼ cups all-purpose flour
½ cup granulated sugar
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup plus 1 tablespoon cold unsalted butter, cubed
1½ cups diced frozen peach slices
¾ cup plus 1 tablespoon cold heavy whipping cream, divided
½ cup sour cream
1 teaspoon vanilla bean paste

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add peaches, tossing until combined. Add ¾ cup cold cream, sour cream, and vanilla bean paste, stirring with a fork just until dry ingredients are moistened.

• Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 1¾-inch round cutter, cut 24 scones from dough, rerolling scraps as