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.
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”