Sweet Peaches, Part 3: Scones

Oooh, I just can't wait!

And now, for Part 3 in an indeterminate-part-series.

Just fifteen minutes away...

Homemade scones make a regular appearance at my family's weekend breakfast table. My mom most often uses dried cranberries or blueberries, as she always has them on hand, although personally I love them with fresh fruit. Strawberries, blueberries, but most of all -- peaches. These scones were made for freshly picked peaches.

We killed this batch in just over a day.

I especially like these with fried eggs, so you can sop up the broken yolk with your scone.

Eat your heart out!

Peach Scones
Family Recipe

1 ¾ cup flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
⅔ cup buttermilk
⅓ cup butter, melted
⅓ cup dried or fresh fruit (I used one whole peach, which was more like ⅔ cup)

Step 1: Preheat oven to 400°F. If using fresh fruit larger than blueberries, chop fruit into smaller bits (no need to peel the peaches).

Step 2: Mix first four ingredients together (flour through baking soda) in a large mixing bowl.

Step 3: Mix last three ingredients together (buttermilk through fruit) in a smaller bowl.

Step 4: Add wet ingredients to dry, and gently combine just until mixed (do not overmix!).

Step 5: Spoon into 12 mounds on greased cookie sheet. Bake until browned; approximately 15 minutes.