Fresh Peach Scones
- 2 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 5 Tb. chilled unsalted butter diced
- 1 cup diced peach
- 3/4 cup buttermilk*
- 1 large egg yolk
- 2 tsp. vanilla divided
- 1 cup powdered sugar
- 1 Tb. milk
Preheat oven to 400F.
Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
Add diced peach to flour mixture, tossing gently.
Whisk buttermilk, egg yolk, and 1 teaspoon vanilla in a 2-cup liquid measuring cup or small bowl.
Add liquids to dry ingredients; mix until dough forms a ball.
Place dough on a lightly floured surface and press into an 8-inch round.
Cut into 8 wedges. Sprinkle with 2 tablespoons sugar.
Transfer wedges to rimmed cookie sheet, preferably lined with parchment paper.
Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
While cooling, combine powdered sugar, 1 teaspoon vanilla, and 1 teaspoon milk.
Top each scone with vanilla glaze, if desired.
Living in a part of the country where we experience all four seasons, I definitely am mindful of seasonal produce. We aren’t one of those fortunate locations where there are things growing all year long. (I know there are year-round hydroponic gardens, but I’m thinking about places where fields can be planted in winter months.)
So, as each season approaches, I am excited for the arrival of certain items. In May (in a good weather year), I await the arrival of fiddleheads, rhubarb, and asparagus. Next is June and fields of strawberries, followed by July and blueberries. In August so many things are ready, and our local farm stands are brimming with locally picked produce.
However, as I anticipate the arrival of many pieces of produce, somehow peaches don’t make the list. I don’t really know why that is. I enjoy peaches, whether it’s eating them plain, adding them to a salad, or using them in a baked good. We have a number of orchards that grow them locally, yet for whatever reason I don’t have a countdown awaiting their arrival as I do for many other fruits and veggies.
While I was working on this week’s recipe and reviewing the Think Tasty archives, I realized that not only do I not anticipate the arrival peaches, I really don’t cook with them nearly as often as I should. I truly enjoy peaches, so it was time to make it apparent on this blog. Why not start with peaches in my favorite breakfast treat?
Working on this scone recipe, it occurred to me that I should have done this ages ago. Peaches really are an ideal filling for a scone. When ripe, they have a wonderful amount of sweetness but aren’t overly wet. Moisture in scones, as in a lot of baking, is tricky. Peaches provide the right balance of sweet and firmness for a scone, especially if used a day before the height of ripeness.
When you make these scones, the glaze is optional. Do you prefer your scones not as sweet? Skip the glaze. Alternately, if you’re looking to add other flavors, I tried these scones with an almond glaze and a cinnamon glaze. Each paired well with the peaches. However, I wanted the peaches to shine and for that reason chose vanilla as my favorite glaze. If you’re looking for something a bit more vibrant, give cinnamon or almond a try.