“Back to school” signage always makes me panic a little, even though I’ve not been a student for a few years now (a recent excursion to an Apple store made me realize that a particular iPhone ringtone that I used as an alarm for most of law school also sparks a similar mix of instant loathing and unfettered dread). Luckily, outside of the confines of academia, at least in my mind, we still have almost one solid month of summer left, which should be spent immersed in fruits of the ephemeral summer variety: peaches, blackberries, strawberries, and cherries.
I got the idea for these peach and tarragon tea scones when I came across a spread in the June issue of Bon Appétit on caprese, and was intrigued by the peach, burrata, and tarragon riff.
P.S. Also, Alyna, the Portland rose garden has inspired me to come up with better and less obvious recipe names (like the name you came up with for your amazing hand pies!), though this will likely be a very sporadic effort at best. The roses had such whimsical names, my favorites being Monkey Business and Livin' Easy. The peach rose is so shy!
It’s Still Summer Tea Scones
Makes 12 scones
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup turbinado sugar
1 teaspoon pure vanilla extract
1 1/3 to 1 1/2 cups heavy cream
1 cup coarsely chopped fresh peaches
2 heaping tablespoons of minced tarragon
Place a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with a Silpat or parchment paper.
In a medium bowl, stir together flour, baking powder, salt, and sugar. Set aside.
In a liquid measuring cup, mix together 1 1/3 cups cream and vanilla extract. Slowly pour the cream and vanilla mixture into the dry ingredients, tossing and stirring as you go. Add the peach pieces and minced tarragon. Toss together. Add up to 2 more tablespoons of cream if necessary to create a moist and cohesive, but not sticky, dough.
Transfer the dough onto a lightly floured work surface. Gently gather and knead the dough into two disks, each about 3/4 of an inch thick. Cut each disk into 6 wedges. Chill wedges in the freezer for 15 minutes before baking to improve rising.
Place wedges one inch apart on the prepared baking sheet and bake for about 15 minutes, or until golden brown and cooked through.
Remove from the oven and enjoy warm. You can also freeze some of the unbaked wedges for a later time, especially since everyone knows scones should be eaten pretty much straight out of the oven. Just add a couple minutes to the baking time.