Peach, Goat Cheese, & Vanilla Bean Scones.


I needed this scone.Sometimes I day dream about ingredients, and this time, these three things smashed into each other and begged to be made into a warm buttermilk scone. After I thought about it, phew.  I was a goner.

Everyone dreams about fresh ingredients, right? Sure . . . especially when you are walking through the farmer’s market and the 1/2 pecks of sweet peaches, along with the fresh goats milk are both teaming up on you and giving you ideas about their future marriage together.

This vanilla bean gets split down the middle, scraped out, and rubbed into the sugar before the other dry ingredients are added. It brings out the essence of the vanilla and fulfills all of it’s wildest dream of becoming all it could be. Also, it makes the sugar look dirty and have more character.
This is exactly what should happen on a Sunday afternoon. When you are frustrated with the minute things that shouldn’t matter. When you are ecstatic about the details found in the cracks of life. When you are weepy in your soul. When you are in an internal funk that cannot be explained with words. In almost every situation, scones are appropriate.
Warm. Tender.  You can pour a bit of cream on it; it’s lovely. The new “peaches and cream.”It’s a hug, in pastry form.

Peach, Goat Cheese, & Vanilla Bean Scones
makes 6 large scones, or 8-9 small scones

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 vanilla bean, split in half length-wise and scraped
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1 scant cup peaches, cut into small chunks (about the size of a dime)
3 tablespoons goat cheese, crumbled

Place rack in the upper third of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, add the sugar and the scraped vanilla bean. Using the back of a spoon, rub the vanilla bean insides into the sugar. Then sift it together with the flour, baking soda, baking powder, and salt. Cut in butter until mixture resembles coarse meal.  I use my fingers to rub the butter and dry ingredients together.    In another bowl, combine egg yolk and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Gently fold in the peaches and goat cheese.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 6 large or 8 small scones. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. Let cool for a few minutes on the baking sheet; serve with whipped butter. Will keep in airtight container for up to 4 days.

They probably won’t be around that long though, let’s be honest . . .

Watching: “Benny & Joon”


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