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

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