We are officially high school graduates! Last Friday both Georgia and I received our much-anticipated high school diplomas, our ticket to the future. We’re not sure what will happen to Wright Time for a Schnack this fall when we’re not together, but rest assured, we will be cooking and baking up a storm this summer.
This morning we baked a batch of strawberry peach scones. You may remember our chocolate and ginger scones from the winter. We used the same recipe, from The Best Recipe cookbook, and added sliced peaches and strawberries for a summery treat. These scones are quick enough to make and eat in the same morning and can easily be adapted to suit your needs. Feel free to substitute your favorite fruits, vegetables and cheese for a savory scone, or spices to make them your own.
Peach Raspberry Scones
Adapted from The Best Recipe
2 cups all-purpose flour, more for dusting
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
4 tablespoons unsalted butter, chilled and cut into small pieces
3/4 cup whole milk
1/3 cup chopped strawberries
1/2 cup chopped peaches
Turbinado sugar (optional)
- Adjust an oven rack to the middle position and heat oven to 450.
- Whisk flour, cream of tartar, baking soda, salt and sugar in a large bowl. With your fingertips, a pastry blender or 2 knives, cut the butter into the flour mixture until the mixture resembles coarse meal.
- Make a well in the center of the mixture and pour in the milk. Add the strawberries and peaches and blend with rubber spatula until combined.
- Turn the dough out onto a well-floured surface. If the dough is too sticky, sprinkle more flour onto the surface. Using a lightly greased and floured 3-inch biscuit cutter (or the rim of a glass), stamp scones out of the dough. Place the dough rounds 1 1/2 inches apart on a lightly greased or parchment-lined baking sheet and sprinkle with turbinado sugar, if desired. Bake until scones are lightly browned, 10 to 12 minutes.