Peach Scones

To peel the peaches, bring a large pot of water to a boil and submerge the peaches fully for one minute. Remove them from the water with a slotted spoon and place them in a bowl of ice water to cool. The peel should come off easily with your fingers. Once they are peeled, pit them and dice them and set them aside for just a moment.

Preheat oven to 350 F.

In a large bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles course crumbs.

In a separate bowl, combine the egg, buttermilk and vanilla. Add this into the butter/flour mixture and mix until combined.

Add the diced peaches and mix just until combined. Note that the peaches will make the batter too wet to pat out without adding excessive flour so I poured the batter into a greased 9″ pie pan. Sprinkle on the remaining tablespoon of sugar and bake at 350 F for 1 hour.

Makes 8 servings.