Peach Cobbler Scones

November 2, 2009


It’s August and we’ve just begun getting fresh peaches from our farm share. I love peach cobbler but would feel a little guilty about eating it for breakfast so I came up with this slightly better-for-you alternative.

2 C unbleached all purpose flour
2 T white sugar
Scant ¼ C packed light brown sugar
1T baking powder
2T flax seed meal (I use Bob’s Red Mill)
1t salt
1/8 t cinnamon
Bit of nutmeg*
6T sweet cream butter
1 egg
Scant ¼ C half & half
1/2t vanilla
1 ripe peach, skin removed and cut in a fine dice
Demerara or Turbinado sugar for sprinkling

Preheat oven to 375degrees. Mix all dry ingredients and cut in butter with a pastry cutter until mixture is the size of peas. Pat diced peach with a paper towel to remove moisture; toss in flour mixture until each piece is coated. In a separate bowl beat egg, half & half and vanilla. Gently mix into dry ingredients and knead until dough comes together. It will be fairly wet and sticky after a brief bit of kneading. Line a baking sheet with parchment paper and form dough into 6-8 rough balls. Sprinkle with sugar and bake for about 15 minutes until golden.

*Using whole nutmeg and grating a bit with a small microplane grater is easy and far better than using the store-bought pre-ground kind.

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