Just Peachy!

I always have a hard time finding good scone recipes. Either they are too dry or the dough is SO sticky that I can't follow the directions of "roll the dough to 3/4 inch thick." The other day, I saw a recipe for peach scones linked from Anna's site. It's a King Arthur recipe, so I figured it was worth a try since I had some Farmer's Market peaches in my fridge that I didn't want to go bad. The recipe calls for either using a scone pan, which would be cool but I don't have, or using a drop method. Perfect! It also claims to be a sticky dough...let me say, this was one of the best doughs I've made. Not dry enough to roll, but definitely not overly sticky. I was a bit upset that I forgot to dust them with my turbinado sugar, but they still turned out great. Not an overly sweet dough but the cooked peaches add the perfect amount of sweetness and tartness. I shared them with my friend, Sarah, and she said that they were delicious. I would definitely make these again as they were fairly easy and "Peachy Keen!" Try them out for yourself! Peach Scones
2 cups King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup vanilla yogurt or sour cream (I used Greek yogurt which is yogurt that tastes a lot like sour cream!)
1 cup diced peaches, fresh or canned (for fresh it's about 1 medium peach)
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. (Use your fingertips...it's fun and quick).

In a separate bowl, whisk together the eggs and yogurt or sour cream. Stir this mixture into the dry ingredients. Add the peaches and stir just until everything is well-combined. This is a wet (not so much), 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. I got a baker's dozen!