Peach Scones

Sweet as a peach, these seasonal scones will fill your kitchen with the aroma and taste of summer!

Ingredients

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
Add the cubed butter to the dry ingredients.
Incorporate it into the mixture by using a pastry cutter until the mixture is crumbly.
You can use your hands to make sure there are no large pieces of butter remaining (there may still be some small, pea-sized pieces).
In a small bowl, whisk together the egg, buttermilk, and vanilla extract until thoroughly combined.
Make a well in the centre of the flour mixture. Add the wet ingredients, using a spatula to fold everything together.
Fold in the diced peaches.
Transfer the dough to a floured surface and knead, being careful not to overwork the dough.
Using your hands, shape the dough into a round, one-inch thick disc.
Sprinkle the dough with the turbinado sugar.
With a sharp knife, cut the disc evenly into eight wedges. If you prefer smaller scones, you can divide the dough in half, making two rounds approximately ¾ of an inch thick and cut into six wedges.
Transfer the wedges to the prepared baking sheet and bake for 13-15 minutes, or until the bottoms and tops are slightly browned.
Cool on a wire rack for 10 minutes. Enjoy!

Canada Agriculture and Food Museum

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