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