Sunday, August 28, 2011
Breakfast Peach and Cranberry Scones
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tsp cinnamon
1/2 cup (1 stick) butter, cold softened
3 ripe peaches, peeled and pulse in a food processor into small chunks or chopped by hand
1 teaspoon pure vanilla extract
1/4 cup heavy cream
1/4 cup milk
1/4 cup fresh chopped cranberries or craisins
Heat oven to 400 degrees.
In a large bowl, mix dry ingredients together. Place these ingredients with the butter into the bowl and mix together evenly like course cornmeal.
Mix together the cream, milk and vanilla in a seperate bowl. Slowly add the liquid to the dry ingredients, fold in peaches and craisins.
Transfer the dough to a lightly floured work surface and knead a couple of times. Flatten the dough out until it is about 1 1/2 inches thick. Cut into 8 to 10 triangles and transfer the wedges to a baking sheet that has been lined with parchment paper.
Brush the top of each scone with a little heavy cream and sprinkle with sugar. Bake for 18-20 minutes, or until the tops are golden brown.