Whole-Wheat Peach and Sage Scones
- 1½ cups all-purpose flour
- 1½ cups whole wheat flour
- ¼ cup plus 3 tablespoonspoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoonspoon finely chopped sage (fresher is better!)
- ¾cup (1½ sticks) cold unsalted butter, cut into cubes
- ¾ cup heavy cream
- 2 large eggs
- 1 large ripe peach, unpeeled, pitted, thinly sliced
- Put racks in the center and upper third of the oven and preheat the
oven to 400°F. Line 2 baking sheets with parchment paper and set
- In a medium bowl mix the flours, ¼ cup sugar, baking powder,
baking soda, and salt.
- Add the sage, and using your fingers or a pastry cutter cut in the
butter until the mixture resembles coarse meal
- In a separate bowl, using a fork, beat together the heavy cream and
- Pour it into the flour mixture and stir enough to make a shaggy
- Dump the mixture onto a well floured surface and knead until the
dough comes together, 10-15 turns
- Roll or pat the dough until it is a little less than ½ inch
- Brush half of the dough with a thin coating of cream.
- Arrange the peach slices in a single layer across the cream.
Carefully fold the other side of the dough over the peaches.
- Press together gently.
- Add a bit of flour to your hands and press the edges of the dough
in, creating more of a rectangle shape than a half-circle shape.
- Using a floured knife, cut the dough into 8 squares.
- Transfer the scones to the prepared baking sheets, leaving 1½
inches between them. If the dough has warmed and feels mushy, chill in
the fridge for 20 minutes.
- Lightly beat remaining egg and brush the scones with it. Sprinkle
the scones with sugar
- Bake until golden brown, 15-18 minutes. Serve warm. Scones are
best eaten the day they’re made, but will keep for up to 2 days.