summer fling…

as promised, here is my recipe for the best fresh peach scones this side of Georgia.

I’ve made these scones with fresh berries, as well. and my daughter prefers them sans-fruit with a sprinkling of cinnamon sugar on top.

either way, they have a crunchy, sweet top with a soft, flaky, buttery pastry beneath.

(all these delectable adjectives are making my mouth water!)

Fresh Peach Buttermilk Scones

ingredient list: 3 cups all-purpose flour 1/2 cup granulated sugar 1TB+2tsp. baking powder 1/2tsp. salt a stick and a half of butter (if using salted, only add 1/4tsp. salt to recipe.) 1 egg 1 cup milk (soured w/a TB vinegar) or Buttermilk.

3 small to medium peaches, diced

the best way to ensure flaky scones, is by chilling all your ingredients.

I even chill my pastry board, rolling pin and pastry blender.

once everything has chilled for a good hour or two, pull all the ingredients out of the refrigerator. leave your board and utensils in the fridge. cube your butter and set aside.

whisk the baking powder and salt into your flour.

blend your butter into the flour mixture with a pastry blender (or pulse in a food processor).

blend until pea-sized lumps begin to form.

lightly whisk the egg with a fork.

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