I had too many ripe peaches, so to help use them up before they went bad I decided to mimic my Pear & Cardamom Scone recipe, only with peaches and cinnamon in place of pears and cardamom. They turned out pretty tasty if I do say so myself. Enjoy!
Peach & Cinnamon Scones
Prep time: 10-15 minutes
Bake time: 20-25 minutes
Bake temp: 350F
Makes 8 scones
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup white sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
3 tbsp chilled butter or margarine
1 cup (about 2) ripe peaches, cut into small pieces
1/2 cup buttermilk or cream or rice milk
1 tsp vanilla extract
1 large egg, lightly beaten
Grease baking sheet or line with parchment paper. Preheat oven to 350F.
Combine dry ingredients (flour through cinnamon) in a large mixing bowl. Cut in butter using pastry blender or mix in with hands until dough is crumbly. Stir in peaches.
Mix together milk, vanilla and egg; add to dry ingredients and stir until sticky dough is formed.
On a floured surface, pat dough into circle about 1/2-2″ thick. Cut into 8 wedges and place about 1-1 1/2″ apart on baking sheet. Bake for 20-25 minutes or until toothpick comes out clean. Serve warm with a nice cup of tea.