Nectarine Scones

August 25, 2010


2 organic nectarines, peeled and cut into small pieces

1C wheat flour

1.5 C all-purpose flour

1/3 C light brown sugar

1T baking powder

1/2t kosher salt

1/2t baking soda

6T cold, unsalted butter

1/3 C oats

1/2C sour cream

1 egg

1/8-1/4C half and half

turbinado sugar for dusting tops

Preheat oven to 400 degrees. Mix wheat flour, regular flour, sugar, baking powder, baking soda and salt. Cut in the butter until the size of small peas. Mix in the oats and the nectarines. In a separate bowl combine the sour cream and the egg. Gently mix into the nectarine mixture and begin to gently knead. Add the half and half, a little at a time until the dough comes together. Knead just until all the flour is incorporated.

Place mounds of dough, about 1/3 C in size, on a parchment lined baking sheet. Press turbinado sugar onto the tops. (Alternatively, if you like a sweeter scone you can leave off the turbinado and instead make a glaze of 1 C powdered sugar and 1-2T milk that can be drizzled on the scones after they’re done baking and slightly cool).

Bake in the middle of the oven for 20-25 minutes. Scones will be light brown and firm to the touch.

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