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!

Ham, Havarti, and Chive Drop Scones

Can you tell that I'm on a scones kick recently?

Our Thanksgiving didn't quite go as planned. We were supposed to go to West Virginia to visit some friends, but the day before we were supposed to leave, I got sick. It was the worst head cold I've had in a good long time, so I spent most of the holiday on the couch watching the first season of Twin Peaks with Scott (he hadn't seen it before).

I felt better by Sunday, so we decided to do our Thanksgiving dinner then. I made meatballs (our tradition), bacon brown sugar roasted brussel sprouts, and regular old Stovetop stuffing. For breakfast, I made some new scones.

Notes: I loved these, but Scott was less crazy about them. He thought the chives were a bit overpowering (what does *he* know!? ;-)). If you have a picky eater in your house, you might want to use a little less.

I used sour cream to make these and it was a bit difficult to mix them because the sour cream was thick and cold (of course you need it cold). You might want to use a little milk to thin it out.

I divide these between two baking sheets because I like them the size of biscuits. If you like yours bigger, just make bigger handfuls.

Ingredients:
2 cups of flour
3/4 teaspoon baking soda
1 1/2 tablespoons baking powder
1 teaspoon kosher salt
1 cup shredded havarti cheese
1/2 bunch of chives
6 tablespoons of cold butter
4-5 slices of deli ham
1 cup sour cream
2 tablespoons of milk (more if needed)

Directions: Heat the oven to 350.

Add flour, baking soda, baking powder, and salt to a large bowl. Whisk to combine.

Mince the chives and chop the ham into small pieces.

Cube the butter and add it to the dry ingredients. Cut the butter into the flour mixture using a pastry blender or your fingers. The butter should be the size of small peas.

Add the ham, cheese, and chives. Add the sour cream and milk and mix with your hand until it forms a soft sticky dough.

Drop small handfuls of dough on to a baking sheet. Bake for 20-25 minutes until golden brown. Serve warm or at room temperature and enjoy!