Enjoy Those Peaches with Scones!

The peaches are fabulous this year! And, truth be told, I'm not wild about the fuzzy exterior (I'm more of a nectarine girl myself). But, the flesh is so sweet and creamy this season, I found a way to take advantage of fresh peaches by incorporating them into my favorite scone recipe. These scones are super simple to prepare and they make a great breakfast or sweet treat after any meal.Enjoy~

Peach & Almond Scones

Cooking spray

2 3⁄4 cups all-purpose flour

1⁄3 cup plus 1 tablespoon granulated sugar, divided

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons unsalted butter, chilled and cut up

2 large eggs

1/4 cup buttermilk

1 teaspoon vanilla extract

1 cup diced, peeled peaches

1⁄4 cup slivered almonds

1. Preheat the oven to 400˚F. Coat a large baking sheet with cooking spray.

2. In a large bowl or food processor fitted with the metal blade, combine the flour, 1⁄3 cup of the sugar, baking powder, baking soda, and salt. Add the butter and process or mix together with your fingers until mixture resembles coarse meal.

3. In a medium bowl, whisk together the eggs, buttermilk, and vanilla. Fold in peaches. Fold mixture into dry ingredients and mix until just blended.

4. Transfer the dough to a lightly floured surface and knead 5 times. Place the dough on the prepared baking sheet and shape into a 9-inch circle. Using a sharp knife, make 12 (1⁄4-inch deep) cuts in a spoke pattern across top of dough. Sprinkle the top with the slivered almonds and remaining tablespoon of sugar. Press almonds slightly into dough.

5. Bake for 15 to 20 minutes, or until golden brown and a knife or wooden pick inserted near the center comes out clean. Cool on a wire rack for a few minutes before slicing into 12 wedges.

Makes 12 scones

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