I had a professor in college for philosophy who told our class one day that he makes scones from scratch every morning. I found this really odd for a few reasons. For one, he was a stick. His extremely thin figure made me think that eating was mostly an afterthought in his days buried in philosophy books. Since he was a stick, he definitely didn’t come off as the “baker” type…definitely not someone who would mix flour, butter, and sugar every morning to make breakfast. Plus, he’s a he…men don’t bake their selves breakfast, do they? Apparently some of them do.
One day this scone-baking professor brought in scones for the whole class. I can’t remember what kind of scone it was that he brought us, but I do know that this was the day I decided I had no interest in eating a scone ever again. Bleh! It was bland, dry, and just unappealing in general. I couldn’t figure out why anyone would want to eat something like that. If you’re going to eat a baked good for breakfast, why not a moist and sweet muffin or a flakey fruit-filled pastry?
A few years passed and I never gave scones a second chance. Each time I would see scones in a bakery window case I would keep looking, not even considering them as an option. That is, until my mom picked me up some Starbuck’s Petite Vanilla Bean Scones one morning a few months ago. They were covered in a sugary glaze so I figured they couldn’t be that bad, and to my surprise they weren’t just “not bad” but they were delicious! They were what scones should taste like! They were simple, yet bursting with vanilla bean flavor. They were biscuit-like, but not dry. That was the day I decided maybe I did like scones. Just not philosophy-professor-made-scones.
So this post isn’t to tell you about how amazing Starbuck’s vanilla scones are (even though I think I made that clear), but rather to tell you how tasty these peach scones are! I have been itching to bake with peaches for weeks but I didn’t have it in me to make a pie or cobbler for just me to eat. That would be dangerous. I decided on a baked good instead, and ultimately ended up making these peach scones. They were surprisingly easy to make and turned out exactly how I wanted: soft with a hint of cinnamon, and tender chunks of peach throughout.
If you’re not a fan of scones, this would be a great recipe to try out to maybe change your mind. I shared these with my co-workers, one of which who claimed “Taylor, I don’t usually like scones, and I don’t like peaches baked in things, but these are really good!” A bonus reason to love this recipe: they are made with half whole wheat flour…because we could all use more whole grains in our lives.
1/2 cup buttermilk
1 tsp vanilla extract
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup white sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, cold, diced
2/3-1 cup peaches, diced
4 tsp white sugar (for topping)
Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Set aside.
In medium bowl, combine egg, buttermilk, and vanilla extract.
In a large mixing bowl, combine the flours, sugars, baking powder and salt. Add the cold butter to the flour mixture with a pastry blender or your fingers until the dough resembles a bunch of peas. Stir in buttermilk mixture and peaches until combined. Be careful not to overwork.
Place dough on a well-floured surface and form a ball, picking up a bit of flour as you do so. Mine was pretty sticky and this extra flour really helped. Pat into a round, about 3/4 inch thick. Using a pizza cutter or knife, cut into 8 triangles.
Place on baking sheet and sprinkle with remaining 4 tsp or so of sugar. Bake 20 minutes, or until edges become golden browned. Place on wire rack to cool.