Buttermilk Peach Scones

Due to the success of my first scone post a couple weeks ago, I decided to experiment with a new version of the recipe. A few of you wrote me asking how to substitute the cream with milk, presumably to create a lighter, less-fattening scone. At first I scoffed… Why would anyone want to omit the cream which gives scones their rich flavor and perfect crumb? But after a few days I found myself dreaming of scones but avoiding baking them out of anxiety over the impending bikini season. So I decided to answer my readers’ call for a lighter scone, and satisfy my own craving in the process.

I am not going to lie and say that these are every bit as perfect as cream scones… but I have to admit, they are quite tasty and perfectly satisfied my scone craving without the high caloric impact. The secret is using buttermilk instead of plain milk, which results in a richer flavor and better consistency. Don’t worry if you can’t find buttermilk, you can easily substitute it with yogurt, milk and lemon juice following my instructions below.

2 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
3 peaches, peeled and diced
1/2 cup buttermilk (or substitute with milk and yogurt, instructions below)
1 large egg
1 egg lightly beaten with 1 tsp water for egg wash
Fine sanding sugar, for sprinkling

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in diced peach pieces.

Whisk together buttermilk and 1 egg. Drizzle over flour mixture, and stir lightly with a fork until dough comes just begins to come together; do not over mix.

Turn out dough onto a lightly floured work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round and cut into 12 wedges. Transfer to prepared baking sheet, brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 20-22 minutes. Transfer scones to wire racks to cool.