Peach Scone Recipe
I get a lot of people telling me that these are not real scones," Alissa Huntsman told us. "They say real scones have to have cream or eggs. But I believe that a scone recipe is like a curry recipe: every family has its favorite way of doing it. This one is not sweet, and you can add spices, fresh or frozen fruit, or chocolate chips.
- Prep Time: 30 minutes
- Yield: 8 Servings
- 2 cups unbleached all-purpose flour
- 3 tbsp sugar plus some more for sprinkiling
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp ginger
- ½ tsp ground cinnamon
- ½ cup (1 stick) cold unsalted butter cut into cubes
- ½ cup dried peaches diced
- ⅔ cup buttermilk
- Preheat the oven to 400°F. Sift together the flour, 3 tablespoons sugar, salt, baking powder, ginger, and cinnamon in a bowl. Stir to incorporate.
- Cut the butter into the flour mix until the size of small peas, using a pastry cutter or two butter knives. (if you have a food processor, place all of the dry ingredients in the processor bowl with out sifting them. Add the butter and pulse until the butter is pea size.)
- In a mixing bowl, stir the peaches into the flour-butter mix. Add the buttermilk and gently mix together until a ball is formed.
- On a floured surface, pat out the dough into a 7-inch round disk. Cut into eight wedges. Place on a baking sheet lined with parchment paper and sprinkle with the remaining sugar. Bake for 15-20 minutes or until golden around the edges and on the bottom.