This morning I woke up thinking about peaches, peach pie, summer, and the box of nectarines I picked up at Trader Joe’s this week. The nectarines were juicy and incredibly delicious, and I couldn’t get them out of my mind this morning. I tried and failed to convince myself that I wanted leftover chocolate peanut butter cake for breakfast. I wanted something more like a fruit pie. I wanted to bake scones, and to eat nectarines.
I searched for peach or nectarine scones recipes, and Nectarine and Oat Scones sounded like a reasonable recipe to make. A different recipe sounded good, but it had more butter than I wanted to eat when I’ve got half a cake leftover. Yet another different recipe sounded good but it would make drop scones, but I wanted wedges.
Nectarine and Oat Scones
1 1/4 cup flour (I used 1 cup all-purpose, and 1/4 cup whole wheat)
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup stick margarine
1 cup rolled oats
1/2 cup buttermilk
1 1/2 cup diced nectarines
1 tablespoon coarse sugar
The scones were very quick to make. I started by adding a half tablespoon of vinegar to my milk for substitute buttermilk. Next, I chopped up 2 1/2 nectarines to yield 1 1/2 cups. I mixed together my flours, sugar, and leavening; cut in margarine with a pastry cutter; stirred in oats; stirred in buttermilk; and folded in the nectarines. I had about a tablespoon too much milk in my cup, and I included the juice from the nectarines, which made the dough incredibly wet. I dumped the dough onto a floured baking sheet and attempted to knead it, but I could tell it wasn’t going to help make the dough less wet. It’s possible that the scone dough is meant to be that wet, since the recipe calls for baking the scones together, without separating the wedges. I patted the dough out, cut it into 8 wedges but did not separate them, sprinkled them with sugar, and baked them at 425F for 17 minutes, until a toothpick inserted into them came out clean.
These were pretty good. While the scones baked, the aroma reminded me of those packets of peaches and cream instant oatmeal that I ate when I was a kid. The oats made the scones chewy and hearty. The scones weren’t too soggy where the fruit was. The sugar crystals on top made the scones notably sweet, but not excessively so.
Overall, I was pretty happy with these scones. They were worth the minimal effort spent making them. Next time I would make sure I didn’t include excess liquid, but I think that’s the only thing I would change.