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Bread, Breakfast, Quick Bread
frozen unsalted butter
4 ounces each tubs diced peaches packed in fruit juice
milk or heavy cream
coarse sparkling sugar
Bob's Red Mill
Preheat oven to 400F.
Open the tubs of peaches and drain them through a sieve into a large measuring cup.
Mix the flour, granulated sugar, buttermilk powder, salt, baking powder and cinnamon in a mixing bowl.
Add the drained diced peaches, tossing in the flour. Save the juice for later.
Add the shreds of frozen butter (I shred in a food processor with a shredding blade, but you could also use a cheese grater with a coarse cut).
Whisk the egg in another small dish and add the vanilla and the reserved juice from the peaches.
Make a well in the center of your scone mix and start gently combining it, trying not to excessively handle, lightly kneading until it comes together in a nice dough.
Turn the dough out onto a parchment paper lined baking sheet and pat into a disk one inch thick and seven inches in diameter.
Using a silicone basting brush, brush the disk lightly with milk or heavy cream and sprinkle the top of the disk liberally with coarse sugar.
Use a bench scraper or dull knife to cut the dough into six pie sections.
Bake for 25 minutes.
Cut the disk again and separate the scones from each other.
Bake another five minutes.
Serve warm with butter, jam, or clotted cream.
From the kitchen of palatablepastime.com
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