Stone fruit season is one of my very favourite things. Partly this is because my mom is allergic to them and I have a deep fear that I will develop the same allergy one day. For now, I must eat as many peaches, nectarines, cherries, and plums as humanly possibly. For now, I will enjoy with great abandon. Enjoy these silly-easy scones in the middle of the week, because why not?
1 medium peach, cut into 1-inch cubes
1/4 cup ginger, chopped
1 1/2 cups flour (I like a combination of all purpose and soft white)
1 tbsp sugar
3/4 tsp baking powder
6 tablespoons cold, unsalted butter, cut into cubes
1/2 cup plus 1 tbsp whole milk
1 tbsp white vinegar or lemon juice
pinch of salt
Roast the peaches on a baking tray at 375 until caramelized. This will take about 7 minutes.
Combine your milk and vinegar or lemon juice in a bowl and let sit.
While the peaches are roasting, combine the dry ingredients in a bowl. Add the cubes of butter and, being as efficient as possible, use your fingers to smoosh the butter into the flour. You’ll end up with a fairly uniform crumbly texture. It’s really important that the butter is cold and you work quickly! Having the butter melt into a globular mess is NOT ideal.
Pour the milk over the other ingredients and use a dull knife to pull dry ingredients inwards so that everything is combined without becoming overly mixed.
Dump the dough onto a lightly floured surface and use the palm of your hand to spread it into an 8-inch disk. You may need to sprinkle a little extra flour over the top if it’s sticking to your hand.
Cover half of the dough with peach pieces and ginger. Fold the dough over so you have a half circle. Cut out wedges; you’ll get 4-6 depending on how big you like your scones. Transfer to a sheet pan and place in the freezer until ready to bake.
To bake, preheat the oven to 375. Transfer the tray of scones directly from the freezer to the oven and bake approximately 30 minutes, or until golden brown (timing will vary depending on the size of your scones). Go ahead and try not to eat them while they’re still so hot your mouth will be scalded for a week…