It seems we’re on a bit of a fruit kick around here lately (about which I will not complain). Winter pears in the southern hemisphere and now peaches in the northern, where there has been a bumper crop this year, or so it seems at the farm stands. Little e wanted to help with some baking the other morning and we had peaches overflowing our fruit bowl (and nothing much else going for breakfast), so we whipped these up before the boys had finished their first course of cereal and coffee (see this about why our weird kids like their espresso straight).




They are a little rustic, a lot fruity and soft with a crispy-sugary crust on top (here courtesy of Little e’s sugar-sprinkling skills). The recipe is adapted from Good to the Grain’s Currant Cream Scones, one of my go-to’s as it is. Here I subbed kamut flour for the spelt, nixed the currants and added the peaches. Win, we say.




Peaches and Cream Scones



1 cup kamut flour (or spelt, or swap for more all-purpose if you want)

1 1/3 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

1/4 (2oz) cup cold butter, diced small

1 teaspoon vanilla

1 cup heavy cream

1 1/4 cup diced ripe (but still-firm) peaches (I don’t bother peeling)


To finish:

A few tablespoons cream for brushing on top, but you may have surplus anyway, see note below

A few tablespoons sugar for sprinkling



Preheat the oven to 400F. Line two baking sheets with parchment. Sift the dry ingredients into a large bowl, making sure everything is well-mixed. Stir vanilla into cream. Add the diced butter to the bowl and using your fingertips or a pastry blender, rub the butter into the flour mixture until it looks like fine cornmeal. Add the diced peaches and toss gently to coat. Note: depending on how juicy your peaches are, you might not use the whole cup of cream. Go slowly and hold back on the last quarter cup or so until you see how wet the dough is. Most of the dough should clump together when you press it with your palm against the bowl, but some dry bits will be loose at the bottom. Tip everything out onto a lightly floured surface and gently push and press (kneading only slightly) the dough into a round disk about two inches high. Using a knife or bench scraper, cut the disk into 8 triangles. Brush cream over the top and then sprinkle on the sugar. Use a spatula or bench scraper to move the scones to the prepared baking sheets and bake for 18-20 minutes, until golden brown.