Sunday Breakfast for 4 on the Patio - Fresh Peach Scones from King Arthur Flour

these are my first yellow California peaches – not ready yet; luckily I had 2 ready to go white peaches

these came out with the perfect crunch that I love, were moist inside and had the perfect notes of nutmeg and almond

Is there any doubt what time of year it is around our house? This morning we had our coffee on the patio, read the first few sections of the NYT there and had our first family breakfast of the Summer outside – all 4 of us. It was really fun. Time with the 4 of us together is very rare now and I relish every minute of chatting, bonding, and a little bit of banter is ok, too.

As you know, I cannot help but bake, you guessed it, scones, on a day like today – having all the prerequisites: it’s dry, it’s sunny, I have fresh fruit, kids are home! I don’t know, it just must be. I used a new recipe today, having two white peaches which were ripening on the counter and just about ready to be too far gone – what I consider perfect for baking – at their juiciest and most flavorful, but definitely not mealy. The kids emerged several hours later than George and I did – but all in all it was a nice couple of hours to mingle, chat and enjoy – these hours are really rare nowadays and I savor them.

Here is King Arthur Flour’s recipe for Peach Scones – today I followed it exactly – no egg wash, no crumbled almonds on top, which is what I’d do next time if I am indulging, and I wouldn’t hesitate to add a few raspberries or even cherries……

PEACH SCONES – courtesy King Arthur Flour

2 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon nutmeg
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup vanilla yogurt or sour cream
1/2 teaspoon almond extract
1 cup diced peaches, fresh or canned
2 tablespoons coarse sugar

Preheat your oven to 375°F. Lightly grease a divided scone pan, a 12-cup muffin pan, or a baking sheet.In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract. Stir this mixture into the dry ingredients. Add the peaches and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.Divide the dough among the compartments of the scone pan, or drop by the scant 1/4 cupful into the cups of a muffin pan or onto a baking sheet. Sprinkle the scones with coarse sugar, and bake them until they’re golden brown, 15 to 18 minutes (on a baking sheet), or 18 to 20 minutes (in a pan). Yield: 8 to 12 scones.

This recipe reprinted from The Baker’s Catalogue, Spring through Summer 2001.

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