This morning, I was inspired. I saw the gorgeous sunrise- and it reminded me quite a bit of a peach! So, I made fresh peach scones! I adapted a recipe found from Cook’s Illustrated for Blueberry Scones (which I’m told is very good) to make them whole wheat and processed sugar free!
I do love peaches- is there anything so quintessentially summery as a perfectly ripened peach?? One of my favorite childhood books “James and the Giant Peach,” pays homage to the fabulous fruit, and is worth the read, for sure.
4 Tbsp. frozen unsalted butter, grated
1 1/2 c. sliced fresh peaches
4 Tbsp. unsweetened applesauce
3/4 c. fat free milk
2 c. whole wheat flour, plus more for rolling out dough
1/3 c. honey
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. grated lemon zest
Preheat oven to 425 degrees. Add all dry ingredients into a large bowl. Add butter & coat with dry mixture. Add applesauce, honey, and milk and stir until just combined. Turn dough out onto floured surface; knead 3 times and put the dough in the freezer for 5 minutes.
Pull dough out of freezer & knead 3 more times; form the dough into a 4 x 13 inch rectangle. Flour a sharp knife, cut dough into 4 rectangles. Then cut each rectangle in a diagonal fashion to make 2 triangles out of each rectangle.
Scoop each scone onto a baking sheet and bake for 20-25 minutes at 425 degrees.
Cool for 10 minutes on a wire rack, then enjoy!!
Also, I made some chocolate peanut butter chip cookies to repay a favor at work, and they turned out fabulous!! I got the recipe straight off of the bag of peanut butter chips! The only change I made was that I used 3 different kinds of cocoa: dutch cocoa, cocoa rouge, and black cocoa. Here they are, in that order:
Here’s a picture of the dough before the chips:
And there are no pictures of the cookies all baked up, because they didn’t last that long! I packaged them up and sent them off lickety-split. And I ate several of them, too. So delicious!