Recipes For 2003

Peach Scones

2 cups (8 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 ounces) unsalted buter, chilled
1 egg (seperated)
2 tablespoons (1 ounce) sugar
3/4 cup ( 6 ounces) buttermilk
1 cup diced, firm, peaches
2 tablespoons chopped chrystalized ginger

Preheat oven to 400. Combine flour, baking powder, soda, salt and sugan in a large bowl. Cut chilled buter into small pieces and blend quickly and lightly into the flour mixture using a pater cutter or your fingertips. Do not overblend buter. Stir fruit and ginger into flour/butter mixture. Mix egg yolk into buttermilk. Lightly stir butermilk into dry ingredients until just mixed.

Knead the dough briefly on a lightly floured board. Form into a round and cut into 8 sections. Beat the egg white lightly and brush it over scones. Sprinkle with raw sugar. Place on parchment-lined baking sheet and bake 20 minutes until lightly browned.