It’s Peach Season-Peach and Oat Scones

It is peach season here in central Texas. Fredericksburg is famous for its orchards so expect to see several stands on the side of the road if you’re wine touring. But we won’t be stopping.

Our tree is so heavy with fruit we had to support one of the limbs this month. It is a TexRoyal which we bought when it was about 3 years old, planted about five years ago. This is the most, abundant with the biggest peaches, to date.

We are beginning to harvest them. We’ve had a few with cashew yogurt, a few by themselves. Yesterday, I woke up wanting peach scones. I altered my standard recipe for Cinnamon Bun Scones to cater to the fruit. They were divine.

Peaches and Oat Scones

  • 2 cups Flour (Make gluten-free by using gf flour and oats)
  • 1 Cup Oats
  • 1 stick (8 TBSPs) butter (or vegan butter, I love Miyokos)
  • 1/3 cup sugar
  • 1 TBSP Baking Powder
  • 1/4 tsp. nutmeg
  • 3/4 cup milk (or coconut milk, I like this So Delicious one)
  • One egg (or egg substitute, I like Bob’s Red Mill)
  • 1/4 tsp. almond extract
  • 3-4 peaches cut into small pieces

For optional glaze:

  • 1/3 cup confectioner’s sugar
  • Splash of milk
  • Dash of almond extract

Instructions

Preheat oven to 425°.
Add flour and oats and blend in mixer until it resembles a coarse meal.
Cut in 1 stick of cold butter, cut into small pieces.
Combine 3/4 c milk, slightly beaten egg, almond extract
Add wet and dry ingredients, stir until just moistened.
Gently stir peaches into batter.
Drop in 1/4 cup dough, 2 inches apart on cookie sheet

Bake at 425° for 11-13 minutes

What are your favorite peach recipes? Please share. I have a feeling I’ll be needing some.

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Being a stay- at-home mom can leave one thirsting for a taste of the outside world, a world in which sentences are composed of more than three words. Being an educator means one is always seeking an opportunity to explore and learn. Being a woman with a need to connect can be a challenge when adult conversations are rare. In wine, I find the marriage of art and science, agriculture and storytelling provides limitless areas to explore. But it is the people that keep me engaged. The tenacity needed to keep the family dream alive, the risk to start anew, the trials and principles. I love the history of the vine, the impact of a season, the sentiment in the bottle. That is why I write. I write to tell their stories, to share a piece of mine. I write to learn as I teach others. I write to connect with new friends, to disconnect from the world. I write to celebrate what makes each of us unique, and that which ties us together.

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