Peach Scones

Directions

1. 1
   1. Preheat the oven to 375° F. Line a large baking sheet with parchment paper; set aside.
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   2. In a medium bowl, combine 1 egg, buttermilk, and vanilla; set aside.
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   3. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter to the flour mixture and mix on medium speed until well blended.
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   4. Add the liquid ingredients to the dry ingredients and mix on low speed until combined. Stir in the peaches.
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   5. Dust the counter with a bit of flour. Dump the batter on the floured counter. Knead about 7 or 8 times into a ball. Add a bit of flour if it's too sticky. Flatten into a 7-inch circle. Cut into 8 wedges.
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   6. Place the wedges on the baking sheet 2-inches apart.
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   7. Beat the remaining egg and brush the tops of the wedges with the egg wash. Sprinkle the tops with sugar.
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   8. Bake about 15 minutes or until an inserted tooth pick comes out clean or with a few crumbs attached.
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   Makes 8 scones.
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    Make-Ahead Directions
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    Follow directions through step #6. Cover with plastic wrap and freeze about 3 hours. Place the wedges in a labeled freezer bag. Freeze up to 2 months. When you're ready to cook them, place as many as you want on a baking sheet and thaw at room temperature (about 30 - 60 minutes). Brush with egg wash, sprinkle with sugar, and bake as directed.