A weekend brunch scone from The Perfect Peach. "These scones, which call for dried peaches, bring a taste of summer into cold mornings. It's a lovely way to start a day during the off-season."
1/2 cup milk, heavy cream, or half-and-half
2 oz. home-dried peaches or store-bought dried peaches, cut into pieces about 1/4" square
1/2 cup whole wheat flour
1 cup unbleached all-purpose flour, plus more for working with the dough
2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
6 tbsp cold unsalted butter, cut into small chunks
Peach jam and unsalted butter, for serving (optional)
Step 1: Preheat the oven to 425°F. Have ready an ungreased baking sheet.
Step 2: In a bowl, stir together the egg and milk until well mixed, then add the peaches. Let stand while preparing the other ingredients so the peaches can rehydrate.
Step 3: In a bowl, stir together the flours, baking powder, salt and sugar. Scatter the butter over the dry ingredients, then, with your fingers work the butter into the dry ingredients until the mixture has the texture of heavy sand. (Alternatively, combine flour mixture and butter in a food processor and pulse until mixture resembles heavy sand.)
Step 4: Add the egg mixture to the dry ingredients and mix with your hands until a dough forms, scraping any moist bits from the sides and bottom of the bowl. Shape the dough into a large ball. Flour a work surface and transfer the dough to the floured surface. With floured hands, pat the dough into a disk about 8" in diameter and 1/2" thick. Cut the disk into 12 equal wedges and transfer them to the baking sheet.
Step 5: Bake for 13 to 15 minutes, until the scones are lightly browned on the bottom. Serve warm with butter and peach jam.
See more recipes from Marcy, Nikiko and David Mas Masumoto.
Reprinted with permission from Marcy, Nikiko and David Mas Masumoto's The Perfect Peach (2013 Ten Speed Press).