Monday, July 15, 2013

Fresh Peach Buttermilk Scones

Fresh summer peaches are just about my favorite thing in the world!! Every bite dripping down your chin, slurping up the juices and going back for more.  Mmm, doesn't get much better than that. Local peaches are just about to start popping up in grocery stores and farmer's markets all over town and I cannot wait!!   Until they arrive locally, we're still getting pretty good peaches from outside the state and other than gobbling them up as fast as they are ripe, I had to save a couple to make delicious fresh scones!  Of course. I'm a breakfast freak...and a scone freak.

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.

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