{"id":9719,"date":"2012-09-18T06:00:37","date_gmt":"2012-09-18T10:00:37","guid":{"rendered":"http:\/\/klishis.com\/notreally\/?p=9719"},"modified":"2012-09-17T18:54:05","modified_gmt":"2012-09-17T22:54:05","slug":"tasty-tuesday-peach-scones","status":"publish","type":"post","link":"https:\/\/klishis.com\/notreally\/archives\/9719","title":{"rendered":"Tasty Tuesday: Peach Scones"},"content":{"rendered":"<p>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.<\/p>\n<p>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.<\/p>\n<p><strong>Peach Scones<\/strong><br \/>\n3 cups flour, all-purpose<br \/>\n1\/3 cup sugar<br \/>\n1\/4 cup buttermilk, dried<br \/>\n3\/4 teaspoon baking powder<br \/>\nsalt<br \/>\n2 large eggs<br \/>\n2 teaspoons vanilla extract<br \/>\n1\/2 cup milk, 2% lowfat<br \/>\n8 tablespoons butter, unsalted<br \/>\n1 large peach, sliced<br \/>\nSugar<br \/>\nFresh grated nutmeg<br \/>\nLemon juice<\/p>\n<p>Slice the peaches. Sprinkle with sugar and fresh nutmeg. Mix in a teaspoon or so of lemon juice.<\/p>\n<p>Whisk together flour, sugar, buttermilk powder, salt, and baking powder. In a separate bowl, whisk together the eggs, vanilla, and milk.<\/p>\n<p>Cut the butter into the flour mixture. <\/p>\n<p>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.<\/p>\n<p>Place the peaches on the disk, leaving an edge free.<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/random_michelle\/7997743390\/\" title=\"Peach Scones by Random Michelle, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8296\/7997743390_97e51d0a95.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Peach Scones\"><\/a><\/p>\n<p>Press\/roll out the other half of the dough into a similar sized disk, and place atop the peaches.<\/p>\n<p>Neaten things up.<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/random_michelle\/7997738959\/\" title=\"Peach Scones by Random Michelle, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8178\/7997738959_4ca48ef474.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Peach Scones\"><\/a><\/p>\n<p>Cut into eight scones.<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/random_michelle\/7997739423\/\" title=\"Peach Scones by Random Michelle, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8436\/7997739423_f57dca108b.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Peach Scones\"><\/a><\/p>\n<p>Before baking, preheat the oven to 450 F.<\/p>\n<p>Bake for 7 minutes then turn off the oven without opening the door. Leave in the oven for 8 to 10 min longer.<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/random_michelle\/7997744884\/\" title=\"Peach Scones by Random Michelle, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8310\/7997744884_b7f64ccb8f.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Peach Scones\"><\/a><\/p>\n<p>YUM!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,22],"tags":[],"class_list":["post-9719","post","type-post","status-publish","format-standard","hentry","category-food","category-photos"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pefxA-2wL","_links":{"self":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/9719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/comments?post=9719"}],"version-history":[{"count":0,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/9719\/revisions"}],"wp:attachment":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/media?parent=9719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/categories?post=9719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/tags?post=9719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}