Fresh Peach Scones
Michele Pesula Kuegler
Full of fresh from the orchard flavors
plus 2 tablespoons sugar
chilled unsalted butter
large egg yolk
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.
These scones can be served with or without the glaze.
breakfast treats, peach scones, peaches, scones