Peach Vanilla Scones

Summer is a bounty of produce, especially fruit. And when you have lots of fruit you make fruit scones!

Notes: I used a muffin tin to make uniform-sized scones. They look a little like muffins for that reason. If you want the traditional triangles, you can pat the dough into a cake pan and then cut it. Or you could just make drop scones. They're all delicious. 

When you're putting the dough into the muffin tin, pat it down so that it's flat. The dough is sticky, so you might need to run your hand under the faucet first. Wet fingers won't stick to the dough as much. 

If you're using Greek yogurt, you can replace the 1/4 cup of extra yogurt with 1/4 cup of milk. Greek yogurt doesn't have as much liquid as regular yogurt and you need that liquid to get the dough to mix well. 

Ingredients:

2 1/2 cups flour

1 teaspoon baking soda

1 1/2 tablespoons baking powder

1/2 cup sugar

6 tablespoons cold butter

1 1/4 cup vanilla yogurt

1 small peach (will end up to be 1/2 cup small dice)

1 tablespoon vanilla 

Directions:

Heat oven to 350. Spray a muffin tin with cooking spray. Peel and finely dice the peach. It should give you about a 1/2 cup of diced peaches.  

In a large bowl, whisk together flour, sugar, baking powder, and baking soda. 

Cube the cold butter and blend into the flour mixture using a pastry blender or your fingers. The butter should be the size of small peas. 

Add in the peaches and toss them to coat. Add in the yogurt and vanilla. Stir with your hands until the dough just comes together. Pinch off small handful and pat them down into the cups of the muffin tin. 

Bake for 18-20 minutes until they start to turn golden brown. Enjoy!