Peach Scones #recipe @LucyBurdette

 

LUCY BURDETTE: Last week was paperback release day for A SCONE OF CONTENTION, and to celebrate I'm sharing my recipe for peach scones. It's always amazing to me how much the books I write affect my life. One small example: before sending my characters to Scotland in SCONE, I had never made a scone. I didn't even think I much liked them. But because my character is a food critic, there's a lot of food in these books and recipes are required. So I began baking scones, including developing the prize-winning cinnamon scone recipe that Violet and Bettina Booth share with Hayley. (You can find that here.)

But these peach scones may be my favorite, because I love peaches so much. I buy them by the bushel from our local farm market and use them as often as I can. This recipe for peach scones uses those fresh peaches and is based on one I found in Baker by Nature. I hope you enjoy them as much as we did!

Ingredients

2 1/2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/3 cup brown sugar

One stick a.k.a. 8 tablespoons frozen unsalted butter

One egg

1/2 cup sour cream

2 1/2 tablespoons whole milk

One cup ripe peaches, peeled and cut into small chunks

One egg white +1 teaspoon water

2 tablespoons coarse sugar for sprinkling

Preheat the oven to 400°. Combine the dry ingredients with a fork. Take care to mix the brown sugar in thoroughly.

Placing the grater over the bowl of dry ingredients, grate the frozen butter into the bowl using the largest holes. Mix the butter in well with the flour mixture.

In another bowl or large measuring cup, whisk the egg, sour cream, and milk. Stir the wet ingredients into the dry and mix until just moist. Carefully stir in the peaches.

At this point, dump the batter onto a piece of parchment paper and shape it into a circle. The batter will be wet and uncooperative, but carry on!

Cut the circle of dough into eight wedges and separate them slightly so there is space between each scone. Brush with the egg/water mixture and sprinkle with sugar.

Bake until beginning to brown, about 18 minutes. Serve as you like with more butter, whipped cream, or just as they are. These freeze well and can be defrosted and warmed up for a treat on another day.

How about you Reds...have you found your eating or cooking affected by what you're reading or writing?

Here’s what they’re saying about A Scone of Contention

Burdette's plotting is reliably strong, the dialogue's lively, and her portraits of friendship in action add to the delight of this well-spun story of a truly unique honeymoon excursion. Beth Kanell, Kingdom Books

A scone-by-scone tour of glorious Scotland. Foodies and Outlander fans will rejoice in the references to both in this not-so-mysterious paean to Scotland. Kirkus

Burdette peppers “A Scone of Contention” with luscious scenes of Scotland, making readers yearn to travel there. It’s also a look at the country’s culture and history, where centuries-old feuds still fester. The savory food scenes move the plot along; and, yes, there are recipes.

“A Scone of Contention” moves at a brisk pace complemented by appealing characters. Hopefully, Hayley and Nathan can take a real honeymoon by themselves. Oline Cogdill, South Florida Sun Sentinel