Summer is the time to enjoy all kinds of fresh fruit…and now we can get some pretty awesome peaches!
I remember as a little girl, I used to help my mom make canned peach halves that my dad brought back (by the bushelful!) from Niagara when he would go and get his grapes to make wine. I didn’t really help her the way I did when she jarred her tomatoes (my job was to put the basil leaf in the jar!)…with the peaches, my job was just to taste the peaches before they went in the jars…juicy, sweet, crisp peach halves!
If you have a couple of peaches hanging out in your crisper, why not give this a try??
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter
2 small containers of yogurt (about 3/4 cup…you can use sour cream instead)
1 large egg
1 teaspoon vanilla extract
2 peaches, peeled and diced
crumb topping (optional…see note)
egg wash (1 beaten egg to brush on top of scones before baking)
1. Combine the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Dice the butter into small cubes and toss with the flour mixture. Work the butter into the flour with your fingers, rubbing in while you incorporate the butter. You can use a fork, 2 knives or pastry cutter as well. Keep mixing until it looks like coarse bread crumbs.
2. Whisk together the sour cream, egg, and vanilla. Make a well in the middle of the flour mixture and pour the sour cream mixture into the well. Using a wooden spoon, mix and fold the sour cream mixture into the flour mixture. Be as gentle as possible.
3. When almost all the flour has been incorporated, turn the dough out onto a board. Pat it gently into a wide rectangle and spread the peaches over half the dough. Fold the dough over onto itself and pat again into a square.
4. Making sure to gently hold the dough as you cut, use a serrated knife to cut the folded dough into small squares. Place on a parchment or Silpat lined cookie sheet. At this point, because the scones are best eaten the same day, you can place the tray into the fridge – even overnight – if you don’t intend to eat the same day (you can even freeze them at this point and bake them off a few at the time as you need them). When you are ready to bake, pre-heat the oven to 400 and brush tops of scones with beaten egg (egg wash). If using crumb topping, sprinkle that on now (I used it on half).
5. Bake for 17-20 minutes until the tops are golden brown.
NOTE: I like to make crumb topping and freeze it for times like this (or if I want to make a berry crisp but I’m just too lazy to make the crumb topping!). In a bowl, mix 1/4 c flour, 1/4 c oats and 1/2 c brown sugar. Cut in 6 tbsp butter until crumbly…use immediately or freeze in ziploc bags.