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.
Peach Scones
(makes 8)
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!