Mini Glazed Peach Scones

Ingredients

• 12 tablespoons unsalted butter
• 4 cups all purpose flour
• 1 cup sugar
• 2 tablespoons plus 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 1/2 cups heavy cream
• 2 cups finely diced peaches, from about 3 medium peaches
• 1 cup powdered sugar
• About 8 tablespoons water

Directions

1. Set your oven racks in the middle and lower positions, then heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Dice the butter, put it in a bowl, and tuck it into the freezer for 2 minutes.
2. Whisk the flour, sugar, baking powder, and salt together in a medium bowl. Add the cold butter, then work it into the flour with a pastry cutter or your fingertips until the pieces are pea-sized.
3. In a small bowl, whisk the eggs with the heavy cream. Pour that into the flour mixture and stir only until the dough comes together. Turn it out onto a generously floured work surface, then pat it into a long, flat rectangle about 12-by 5-inches.
4. Scatter the peaches over the dough, then fold the dough over itself. Keep folding until the peaches are worked through evenly. Pat the dough back into a 12- by 5-inch rectangle.
5. Slice the dough in half lengthwise, then cut it vertically into quarters so you have 2 1/2- by 3-inch rectangles. Cut each rectangle diagonally in half to make small triangles. Move the scones to the baking sheet and bake until they turn golden, about 15 minutes. Let them cool.
6. In a small bowl, whisk the confectioner's sugar with the water until the glaze is smooth. Drizzle the glaze over each scone.