Peach Scones and Summer storms.

Last night after work, I took the pup for a 20 minute run. It was so incredibly humid – I’m talking hard to breathe humid – plus it was pretty August-hot. Anyhoo, we went for a run, and the pup figured out that since it had just rained that morning, the leftover puddles by the curb of the road made for a perfect pool for him to collapse in during our exercise.

I thought he was just going to drink some of the water, but, nope, he just plopped himself down right in the puddle. He’s not a big fan of running in the heat. Can’t say I blame him.

I still had leftover peaches, so I got a craving for some scones. I searched for a recipe that called for ingredients I had in my cupboards, and finally found one here. Big surprise… I made some changes to the recipe. But it turned out pretty tasty. They weren’t as dry as most scones, and I did taste the whole wheat flour quite a bit – but it didn’t taste bad to me. ;)

Peach Scones

1 cup all-purpose flour
1 cup of whole wheat flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 or 1 teaspoon of nutmeg
3-4 small fresh peaches, peeled & chopped
4 tablespoons (1/2 stick) cold butter
1 egg yolk
1 cup 2% milk
1/4 teaspoon vanilla extract

 

First, I peeled and diced my peaches. It called for a half cup, but I had tons, so I decided to extremely heap the half cup! You’ll also want to preheat your oven to 450 degrees.

Then, in a large bowl, combine flour, sugar, baking powder and salt. I also added cinnamon & some nutmeg.

Using a cheese grater {this was a new concept to me}, grate the cold butter {mine was frozen, which worked well}  into the flour mixture.

Then you cut it in with a fork until the mixture is crumbly.

Toss peaches in flour to coat.

Meanwhile, beat together egg yolk, milk and extract. {The recipe called for half and half, but I didn’t have any, so milk was my best shot. Turned out okay, I think.}

Then quickly blend wet ingredients with dry. {Try not to work the dough much.}

Then, I piled it onto my baking stone and spread it into a circle. Then I sliced it into triangles.

I sprinkled sugar on top of the dough because I love those scones that are covered in sugar!

Then, pop ‘em in the oven & bake at 450 degrees for approximately 12-14 minutes.

Meanwhile, I returned to the 24 episode we were watching. Eugene & I have started going through the seasons of 24 from the beginning, since we never hopped on that train when it was moving a few years ago. It’s not bad – we both agree it’s way too predictable and over the top, but we still keep watchin! We watched two episodes last night and are almost done with Season Two.

My scones took more than the recommended 12-14 minutes, more like 20 minutes until a toothpick inserted in the center came out clean.

They were worth the extra 6 minutes wait. The were pretty light {which isn’t usual for scones} and definitely summery tasting.

I liked the recipe, but I think next time I will add blue berries to the mix too. It would be fabulous for sure then!

 

While I ate my scone and watched 24, a big storm hit. And the sound of the rain, while I sat so comfy on my 1985, pink, free sofa and savored my baked good was just oh-so calming to me.

Mmm, summer storms & scones.