Wednesday, September 4, 2013

Peach Almond Scones

We are so enjoying the local peaches at this time of the year.  By local...I don't mean that they are grown in my neighbourhood...but that they are British Columbia peaches.  Peaches are grown in the southern areas of the Okanagan, Similkameen, and Kootenay about 800 peach growers.  BC produces 7 million kilograms of peaches...about 20% of the Canadian production....mostly sold as fresh produce.  I'll be sad when the peach season ends.

Here's a recipe for fresh peach scones you might also enjoy!

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup cold butter
  • 1/2 cups sliced almonds, slightly toasted, divided
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/2 teaspoon almond extract
  • 1 cup diced peaches
  • 1/2 cup icing sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  1. Preheat your oven to 375°F. 
  2. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
  3. Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips. 
  4. Stir in 1/4 cup of toasted almonds. 
  5. In a separate bowl, whisk together the eggs, buttermilk and the almond extract. 
  6. Stir this mixture into the dry ingredients. 
  7. Add the peaches and stir just until well-combined. (This is a somewhat wet and sticky dough, perfect for drop scones.)
  8. Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
  9. Sprinkle with remaining 1/4 cup of sliced almonds.
  10. Bake until golden...15 to 18 minutes.
  11. While still warm, drizzle with glaze.
 Yield: 1 dozen large scones.