I lightened up these scones a bit by using buttermilk and half whole wheat flour and added a little crunch with some raw sugar sprinkled on top. These scones are absolutely delightful and a must for those summer peaches!
Fresh Peach Buttermilk Scones
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
pinch of cloves
5 Tbsp. unsalted butter, chilled and cut into cubes
1 cup buttermilk
1 cup fresh peaches, peeled and small-diced
coarse sugar, for sprinkling
Preheat oven to 425 degrees F.
In large work bowl of a food processor fitted with steel blade, add flours, baking powder, sugar, salt and spices. Pulse a few times to combine. Add butter and whiz until mixture resembles a coarse meal.
Put mixture into a mixing bowl. Add peaches and toss. Add buttermilk. Stir with a spoon until a dough forms. Use your hands to bring it together. Turn onto a lightly floured surface and knead gently, only about 3 or 4 times, adding a bit more flour, if needed. Do not over-work or dough will be chewy.
Form scones by patting the dough into a circle and cut into wedges.
Place scones on un-greased baking sheet. Brush with a little more buttermilk and sprinkle each with coarse sugar. Bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.