Peach Scones

Ingredients

• 2 whole Large Eggs, Divided
• ½ cups Buttermilk
• 1 teaspoon Vanilla
• 2 cups Flour
• ½ cups Sugar
• 2 teaspoons Baking Powder
• ¼ teaspoons Salt
• 6 Tablespoons Cold Unsalted Butter, Diced
• ⅔ cups Peaches, Diced
• 4 teaspoons Sugar, For Topping

Preparation Instructions

1. Preheat the oven to 375° F. Line a large baking sheet with parchment paper; set aside.

2. In a medium bowl, combine 1 egg, buttermilk, and vanilla; set aside.

3. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter to the flour mixture and mix on medium speed until well blended.

4. Add the liquid ingredients to the dry ingredients and mix on low speed until combined. Stir in the peaches.

5. Dust the counter with a bit of flour. Dump the batter on the floured counter. Knead about 7 or 8 times into a ball. Add a bit of flour if it’s too sticky. Flatten into a 7-inch circle. Cut into 8 wedges.

6. Place the wedges on the baking sheet 2-inches apart.

7. Beat the remaining egg and brush the tops of the wedges with the egg wash. Sprinkle the tops with sugar.

8. Bake about 15 minutes or until an inserted tooth pick comes out clean or with a few crumbs attached.

Makes 8 scones.

Make-Ahead Directions

Follow directions through step #6. Cover with plastic wrap and freeze about 3 hours. Place the wedges in a labeled freezer bag. Freeze up to 2 months. When you’re ready to cook them, place as many as you want on a baking sheet and thaw at room temperature (about 30 – 60 minutes). Brush with egg wash, sprinkle with sugar, and bake as directed.