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Peaches & Cream Scones
1 large egg
1/2 cup heavy cream
1/4 cup peach puree/ juice
1/2 teaspoon orange extract
2 cups all-purpose flour
1/4 cup cornmeal
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, cold
3/4 cup fresh peaches, chopped
Canned or frozen peaches can be substituted for the fresh peaches in this recipe. If you use canned, use ¼ cup of the juice in the recipe. If you are using fresh or frozen peaches, puree half a peach with 2 Tablespoons of water in a blender or food processer and that will make about ¼ cup of puree. Add additional water if necessary.
In a big bowl, whisk the egg, cream, extract and juice/puree until frothy. In another bowl, blend all the dry ingredients together. Cut in the butter until you have crumbles. Add the liquid and gently mix. Fold in the peaches. Turn the dough onto a floured surface. If the dough is sticky, knead in a little extra flour, but the less you handle the dough the better the scones! Shape into two rounds ½ inch thick. Cut into wedges and bake at 400 degrees for 20 minutes. If you like a crunchy top, brush them with an egg wash and sprinkle with sugar and slivered almonds before baking.
