You must be logged in to post a review.
An elegant way to use the last taste of summer.
Preheat oven to 400 F. In a food processor, pulse flour, sugar and baking powder until well combined. Next, add butter and pulse until the mixture resembles small peas.
In a separate bowl, mix egg, ricotta, vanilla and cinnamon. Next, add the egg mixture into the food processor and pulse just until wet and dry ingredients come together.
Roll out dough on a floured surface. Cut into 6 pieces and place on a parchment paper lined baking sheet. Top each piece with bite sized peach pieces and sprinkle with pinch of turbinado sugar on each scone. Bake 13-15 minutes.
For the glaze, mix confectioners’ sugar, milk, and cinnamon in a small bowl until well combined. Top scones with cinnamon glaze.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!