…or at least that’s what the word on the street is.
-2 1/2 cups whole wheat pastry flour
-1/2 cup rolled oats
-1 TB baking powder
-1/2 cup packed light brown sugar
-1/4 cup white sugar
-1 tsp kosher salt
-1/2 tsp ground cinnamon
-lots of freshly grated nutmegTurn the mixer on to combine everything well, making sure the brown sugar de-clumps completely.
-1 1/2 sticks very cold unsalted butter, cut into tiny cubes
Mix on medium speed until the butter becomes the size of peas, distributed throughout the dry ingredients.
With the mixer on, slowly drizzle in:
-a good splash of vanilla extract
-a good splash of almond extract
-roughly 1/3-1/2 cup cold milk or cream
Add the milk slowly, and stop when the dough just starts to come together, but isn’t wet yet, and you can press it together with your fingers to create a moist clump.
Transfer the dough to a lightly floured surface and, by hand, mix in:
-1 fresh peach, minced (about 1 cup’s worth)
Make sure the peaches are evenly distributed throughout and shape the dough into a flat disk shape. (It will be a wet dough, and that’s ok. Whenever I make a scone using fresh fruit, it’s just what happens, so don’t get nervous!)
Cut the disk into 8 triangles, like you’re slicing a pie.
Transfer each triangle to an un-greased cookie sheet and bake in a preheated 375 degree oven on the top rack for 18-22 minutes, or until the edges and bottoms have turned a light, golden brown.
Allow to cool on the cookie sheet until they’ve firmed up and transfer them to a cooling rack to finish cooling if you’re planning on storing them for later.
Otherwise, eat warm…or room temperature…or cold…and thank me later.
(For a list of my other scone recipes, please visit my Pumpkin Brown Sugar Scone link.)