rare beauties from Melick’s Town Farm
Yes, I’ve had a few slobbery moments, chin over sink over the last week. I still have a few of those great peaches I picked last Saturday. They are just perfectly ripe right now. Those of you who are familiar, as I am, with Melick’s Town Farm in Tewksbury know Winston and Joanie well. From time to time, they get into mischief at the farm. Last week when I was there Joanie was having some issues walking and she cried a bit when she walked out of her shelter. It was so cute that they had an umbrella and two wading pools set up for them. We commented to ourselves that these two had a better setup than us! I am hoping that Joanie is ok!
Because of the great peaches I picked in Califon and because I adore those two pigs, I would like to dedicate this recipe to them. It’s not a barrel of apples, but I think they might like this iteration. They are a nice blend of sweet and savory in the Provençal tradition:
PROVENÇAL PEACH SCONES FOR WINSTON AND JOANIE – *
3 cups all purpose flour
1 tblsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest of one lemon
1 tblsp herbs de provence
1 tblsp unsalted butter, cold, cut into cubes
1/2 cup buttermilk
2 eggs
1/2 cup crumbled goat cheese
2 cups ripe, fragrant yellow peaches, peeled and diced, preferably from Melick’s
egg wash
lemon sugar
* I meant to top these with sugared toasted pignolis but forgot as I was in a rush to head to the City – next time – toast the pignolis in a dry pan, cool, brush or toss in egg white and roll in sugar
Preheat oven to 425F. Line a baking sheet with parchment paper.
Make lemon sugar: place 1/4 cup sugar into a small bowl. Add zest of one half large lemon. Working with your finger tips, rub the zest into the sugar, releasing the essential oils. Set aside.
In the bowl of your food processor, whir together the flour, baking powder, baking soda, salt, herbs de provence and lemon zest. Add the cubed, cold butter and pulse 8-9 times or until the butter resembles small peas. Dump the dry ingredients into a low wide bowl and make a well in the center.
In a measuring cup, whisk together the buttermilk, goat cheese and eggs. Pour the wet ingredients into the center, half first and then, working with a dough scraper, gently begin to bring the dry ingredients into the wet. Add the balance and continue combining, using the lightest hand and least amount of strokes. Add the peaches and lightly mix. Bring the dough together with your hands and, with floured hands, pat out onto a lightly floured surface. Using a 3″ fluted cutter, cut out 8-9 scones. Place on the prepared baking sheet. Brush with egg wash. Sprinkle the lemon sugar over. Bake for 20-25 minutes or until the scones are nicely browned, crunchy looking and just firm to the touch.
These are perfect with lunch, tea or an anytime snack. Enjoy!