One of my favorite things about summer is farmers markets. There’s nothing quite as nourishing for the soul as buying and cooking local foods! I just wrapped up music directing a production of James and the Giant Peach, and so I had peaches on my mind. So when I saw that the markets were full of peaches (and blueberries), I decided to just buy the lot and see what I could do with them. Out of everything I’ve made with them, this was my favorite creation!
Seriously. Just look at these delicious fruits.
As far as scone recipes go, this one is pretty easy. I made this bleary eyed and pre-coffee — which if you know me is saying something! If you have a food processor to cut the butter into the flour (I use this one), it can easily be prepped in under 15 minutes. I know… winning!
Honestly, I could just go on and on about how much I love these scones. They say actions speak louder than words, so let me just inform you that I have been eating these not only for breakfast, but also as a snack and as a dessert. Too much of a good thing… is a great thing.
In the words of the Great British Bake Off (which I highly recommend)… Ready, Set, Bake!
- 2 cups all-purpose flour
- ½ tsp salt
- ¼ cup granulated sugar
- ⅛ tsp cinnamon
- 1 tbsp baking powder
- 6 tbsp cold butter, cut into small pieces
- 2 large eggs
- 6 tbsp sour cream (or vanilla yogurt)
- ½ tsp vanilla extract
- 1 small peach, skinned and cubed
- ¼ cup blueberries
- Preheat oven to 375.
- In a large bowl (or food processor), combine flour, salt, sugar, cinnamon.
- Cut the butter into the flour using your processor, a fork, or your fingers.
- In a large bowl, whisk together the eggs, sour cream, and vanilla.
- Using a wooden or rubber spoon, mix in the dry ingredients in small batches. It will become an extremely dry dough.
- Add the peach and blueberries. The moisture from these fruits will turn the dough into a wet, sticky dough that is perfect for scones.
- Drop a spoonful (1/4 cup) of dough onto a greased cookie tray or baking sheet.
- Bake for 15-20 minutes until they are golden brown.
This food calls for an ambient wake-up type of music. Recently, my roommate introduced me to the music of Julien Baker — a singer songwriter who went to my university during the same time frame that I did (and who I something had no idea existed apart from having very similar majors). I may not have met her in person, but I am loving her music, and I think you will too.