Fresh Peach Scones
About This Recipe
- 2 1/4 cups all-purpose flour
- 1 1/2 cups whole wheat pastry flour
- 2 1/2 tablespoons baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 tablespoons very cold unsalted butter cut into small dice
- 1/3 cup cream or milk (+ 1 tablespoon cream or milk for top)
- 1 egg
- 1 teaspoon vanilla
- 1 cup fresh peach, diced
- 1 cup finely chopped pecans
- 2 tablespoon Turbinado sugar
Preheat oven to 375°F. Prepare a half sheet pan with parchment paper.
In a large bowl, combine AP flour, whole wheat pastry flour, baking powder, ground ginger and salt. Whisk to combine. Add butter dice and rub butter into dry ingredients with fingers. The mixture will still appear dry, this is fine.
In a 2-cup measure, pour 1/3 cup cream or milk. Add egg and whisk to combine. Add vanilla and whisk again. Pour this mixture into the flour/butter mixture and mix a few swift strokes with a rubber spatula. Add peaches and pecans and mix with rubber spatula, collecting dough into a ball.
Transfer dough to prepared baking sheet and form into a long log, about 4 inches wide, about 3 inches tall and nearly the length of the pan. Brush the log with 1 tablespoon of milk or cream. Sprinkle with 2 tablespoons. Turbinado sugar. Using a bench scraper, cut the log into triangular wedges and push them apart so they have room to expand during baking.
Bake 15 minutes, rotate pan and bake another 12 to 15 minutes or until golden brown. Serve with honey, butter, or jam.