Peach Jam Scones

Dessert for breakfast what a charming idea

Except for the blistering heat, peach season rules.

Peach Jam Scones

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/4 cup sugar
• 3/4 cup buttermilk
• 1 egg
• 2 ripe peaches, skinned, sliced thin
• 2 tbsp peach jam with amaretto (or regular peach jam)
• 1/2 tsp nutmeg (skip if using our jam recipe)
• cinnamon sugar for dusting

In a large bowl, combine flour, sugar, baking powder, nutmeg (if using), baking soda and salt. Stir to combine, then cut in butter with a fork or pastry cutter. In a small bowl, combine buttermilk and egg, whisk lightly. Pour into dry mix and stir just to combine. Roll out dough on a lightly floured surface. Pat into an 8 to 10 inch round. Place peach jam in the center then the peaches, spreading out evenly but giving yourself room, about two inches, around the edge. Fold dough up and around the peach center. Tuck everything in to make sure there’s no leakage. Place on a greased cookie sheet. Sprinkle with cinnamon sugar. Bake at 375 until golden and the dough is set, about 20-25 minutes. Cool for about 10 minutes, cut and serve.