Peach and Ginger Scones
Serving Size 12
Ingredients
- 2 cups Unbleached all-purpose flour
- 1/2 teaspoon Salt
- 1/4 cup Granulated sugar
- 2 tablespoons SupHerb Farms Ginger Purée
- 1 tablespoon Baking powder
- 6 tablespoons Butter — cold and diced
- 2 large Eggs
- 1/3 cup Full-fat yogurt
- 1/2 teaspoon Vanilla extract
- 1 cup Peaches — diced
- to taste Coarse white sparkling sugar
Categories
Preparation
- Preheat oven to 375°F. Lightly grease a baking sheet or line it with parchment.
- In a large bowl, whisk together the flour, salt, sugar, nutmeg and baking powder.
- Work in the butter, using your finger, a fork or a pastry blender.
- In a separate bowl, whisk together the eggs, yogurt or sour cream and the almond extract.
- Stir the wet ingredients into the dry ingredients.
- Add peaches, stirring just until everything is combined. This is wet, sticky dough.
- Drop the dough by the 1/4-cupful onto the prepared pan; a muffin scoop works well here.
- Sprinkle the scones with coarse sugar, if desired.
- Bake the scones for 20 to 25 minutes, until they’re light golden brown. Remove from oven and let them cool on the pan for a few minutes before transferring to a rack to continue cooling.
Serve warm or at room temperature. Store at room temperature