Monday, August 19, 2013

Cinnamon Peach Scones

So apparently it is Monday again. How did this happen? Grrrr. Since it is peach season and there are ton's of peach farms on Long Island, I bring you these. I will admit I am not a fan of peach pie. I really don't know why; I just don;t care for it. How ever these scones were delicious. The perfect breakfast treat any day of the week.
Happy Monday!

2 cups Unbleached All-Purpose Flour 
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons cold butter, cut into pieces
1 large egg
1/2 cup vanilla yogurt or sour cream
1/2 teaspoon almond extract
1 cup diced peaches, fresh or canned
8 thinly sliced peach slices
1 teaspoon milk for brushing
2 tablespoons coarse sugar
1/4 teaspoon cinnamon 

Preheat your oven to 375°F. Line a sheet pan with a silpat liner or parchment paper.

In a large bowl, whisk together the flour, salt, sugar, nutmeg, cinnamon, baking soda and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender. 

In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract. Stir this mixture into the dry ingredients. Add the peaches and stir just until everything is well-combined. 

Turn dough onto a floured surface; knead gently 4-5 times (dough will be sticky). Divide dough in half; gently pat each portion into an 8-in. circle on a baking sheet. Carefully( you don't want to cut into your silpat) cut each into four wedges; separate wedges slightly.

Top each scone with a peach slice. Mix remaining sugar and cinnamon together. Brush tops with milk; sprinkle with sugar cinnamon mixture. 

Bake at 400° for 10-12 minutes or until golden brown. Yield: 8 scones.

*Shared with Melt In Your Mouth Monday, Monday Funday, Marvelous Monday, Inspiration Monday, Sweet Sharing MondayShow and Share Wednesdays, Riverton Housewives RoundupWonderful Wednesday

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