Tuesday, September 18, 2012
Last month I had fresh peaches to use up, and one of the things I made were peach scones. I froze them before baking, so I could bake them when I wanted them. Sunday we baked two.
As usual, I only kinda followed the recipe I had, but I made some major variations here, making a two layer scone with the peaches in the middle.
3 cups flour, all-purpose
1/3 cup sugar
1/4 cup buttermilk, dried
3/4 teaspoon baking powder
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk, 2% lowfat
8 tablespoons butter, unsalted
1 large peach, sliced
Fresh grated nutmeg
Slice the peaches. Sprinkle with sugar and fresh nutmeg. Mix in a teaspoon or so of lemon juice.
Whisk together flour, sugar, buttermilk powder, salt, and baking powder. In a separate bowl, whisk together the eggs, vanilla, and milk.
Cut the butter into the flour mixture.
Fold in the milk mixture until just combined. Divide the dough in half. On a very well floured surface, press or roll out half the dough into a disk.
Place the peaches on the disk, leaving an edge free.
Press/roll out the other half of the dough into a similar sized disk, and place atop the peaches.
Neaten things up.
Cut into eight scones.
Before baking, preheat the oven to 450 F.
Bake for 7 minutes then turn off the oven without opening the door. Leave in the oven for 8 to 10 min longer.