Ingredients
The following ingredients have 4 Servings
- 2-3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 tablespoons buttermilk powder
- 1/2 teaspoon salt
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 4 ounces frozen unsalted butter (grated)
- 2 4 ounces each tubs diced peaches packed in fruit juice
- 1 large egg
- 1 teaspoon vanilla
- milk or heavy cream
- coarse sparkling sugar (Bob's Red Mill)
Instruction
- Preheat oven to 400F.
- Open the tubs of peaches and drain them through a sieve into a large measuring cup.
- Mix the flour, granulated sugar, buttermilk powder, salt, baking powder and cinnamon in a mixing bowl.
- Add the drained diced peaches, tossing in the flour. Save the juice for later.
- Add the shreds of frozen butter (I shred in a food processor with a shredding blade, but you could also use a cheese grater with a coarse cut).
- Mix gently.
- Whisk the egg in another small dish and add the vanilla and the reserved juice from the peaches.
- Make a well in the center of your scone mix and start gently combining it, trying not to excessively handle, lightly kneading until it comes together in a nice dough.
- Turn the dough out onto a parchment paper lined baking sheet and pat into a disk one inch thick and seven inches in diameter.
- Using a silicone basting brush, brush the disk lightly with milk or heavy cream and sprinkle the top of the disk liberally with coarse sugar.
- Use a bench scraper or dull knife to cut the dough into six pie sections.
- Bake for 25 minutes.
- Cut the disk again and separate the scones from each other.
- Bake another five minutes.
- Serve warm with butter, jam, or clotted cream.
