Buttermilk Peach Scones #ISW2017

Fresh Peach Scones

It's international scone week (ISW) and I'm linking up with the talented Tandy Sinclair from Lavender and Lime who is hosting this grand event. This is my second time participating and I’m very excited to be involved. If you would like to take part; create and blog a scone recipe and post it August 7th through the 13th. Link back to this post on Tandy’s site and use the hash tag #ISW2017. Tandy will also showcase all the recipes on her sidebar for the entire year. Sounds like fun right?

For ISW I am sharing these Buttermilk Peach Scones. For this recipe I used fresh unpeeled diced peaches. The peaches must not be too ripe or your dough will get too wet and sticky. The other thing to keep in mind here is that the sweetness of the scones is dependent upon how sweet your peaches are. This scone is more biscuit like than muffin like in texture and not too sweet. You could always add a glaze, I think a cinnamon glaze would work well if you would like a little extra flavor.

Fresh Peach Scones Up close

Yield: 8Author: Cheri

Buttermilk Fresh Peach Scones

INGREDIENTS:

• 1/2 cup buttermilk
• 1 egg
• 2 cups flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/8 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup cold butter (cubed)
• ¾ cup fresh peaches, leave skins on, cut into small dice

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. In a small bowl whisk the buttermilk and egg together until frothy and set aside. In a large bowl, blend the flour, brown sugar, baking powder, cinnamon and salt. Add the butter and blend the mixture with your fingertips, until you have no lumps larger than a pea. Stir the wet ingredients into the dry ingredients. Now add the peaches, gently stir until everything is combined. This is a wet, sticky dough.
3. Drop the dough by the 1/4-cupful onto the prepared pan; an ice cream scoop works well here.
4. Place on a silpat, or prepared baking sheet. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 15 to 18 minutes, or until golden brown. Cool on a wire rack. Makes 8 scones.
5. Optional: Sprinkle the scones with coarse sugar, to add more sweetness and a little crunch

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