Thursday, September 2, 2010

Peach and Ginger Scones

Way back when I was in a peachy mood, I harbored a dream of making peach cupcakes, but with ginger. Come on, how delicious does that sound? And then of course, life got in the way. Mainly, the fact that I am incredibly lazy got in the way. So it never happened. Then last week, when I was lamenting the fact that I am far too lazy to have make myself breakfast every day, I decided to whip up a batch of scones (far less labor intensive than cupcakes my friends), using the same brilliant peach and ginger pairing. Admittedly, they are pretty tasty, but I still want cupcakes.

adapted from Everybody Loves Sandwiches

2 C flour
2 t baking powder
1/4 C butter (4 T)
3 T sugar
1/2 C milk
1 egg
1 t vanilla
2 T crystallized ginger, in a fine dice
1 peach cut in a 1/4" dice

Preheat your oven to 425 F.
In a stand mixer combine the flour, sugar and baking powder. Then add the butter and run the mixer until it resembles a coarse meal. Add the ginger and mix again. In a small bowl whisk together the egg and milk until foamy. Reserve a tablespoon of your eggy milk, and add the rest to the dry ingredients and mix until incorporated. Then add the vanilla. Stir again. Remove from mixer and add the peaches. Gently fold them in by hand. This is an enormously sticky dough, so have a lot of flour on hand when you turn the dough out onto your work surface. Knead it about 12 times. Roll it out to about an 8" circle and cut into 8 slices. Place on a silpat or parchment covered baking sheet. Brush with a combination of milk and egg, and bake for 10-15 minutes until lightly golden. Cool on a wire rack.

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