Oatmeal Peach Scones

Not to sound bossy, but you need to go grab some peaches while they are on sale now at your local farmer's market or grocery store and make these scones.  These are really easy to put together and work great for a quick breakfast.  You can even make the dough and portion it out onto a baking sheet and freeze them.  Then just bake as many as you need when you want them.  

If you like these scones and are looking for other ideas, try out these strawberry oatmeal scones (based on the same recipe) or these blueberry scones (one of my very first blog posts).

Oatmeal Peach Scones

Recipe adapted from Dorie Greenspan's Baking: From My Home to Yours

1 egg

1/2 cup buttermilk

1 2/3 cup all purpose flour

1 2/3 cup old fashioned rolled oats

1/3 cup sugar

1 T baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground ginger

Pinch of nutmeg

10 T unsalted butter, cold, cut into small pieces

3 ripe peaches, peeled and chopped

Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper.

Whisk together the egg and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a mixing bowl. Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs. Pour in the buttermilk mixture and stir with a stiff wooden spoon until just incorporated. Gently mix in the chopped peaches. The mixture will be very sticky.

Turn the dough out onto a lightly flour surface and gently knead and press the dough into a disk about 1 1/2 inches thick. Portion the dough into about 12 wedges or balls and transfer to the baking sheet. Bake for approximately 25 minutes until golden brown. Transfer to a wire rack to cool about 10 minutes before serving.  If you are freezing, bake straight from the freezer, increasing baking time by about 5 minutes.