From the Kitchen of The Pearl of Seneca Lake B & B
This is a wonderful recipe that I tend to make when the peaches are in season. Depending on the flour, the batter could be moist, and it is easier to use a cookie scoop and drop the dough onto a cookie sheet. Scones are traditionally in triangle form, but could be any shape.
Peach Scone Recipe
Combine and cut the butter into dry ingredients using a knife, pastry cutter or food processor:
4 oz. unsalted butter, frozen or very cold
2 cups flour
1/4 cup brown sugar, packed
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
Add the peaches and the flour mixture:
1 1/2 cups peeled and diced peaches, 3/8-inch dice
Whisk together and add to dry ingredients:
2 oz. maple syrup
6 oz. buttermilk — substitute sour milk or cream (10%)
1 large egg
Mix and/or knead as little as possible, forming a circle about 1/2-3/4 inch thick. Cut into triangle shapes.
Top with either:
1 Tbsp. maple sugar or sugar
Rest the dough 5 to 10 minutes. Bake 20 minutes at 375 deg.