Oatmeal peach scones, courtesy of Kathleen Murchison of Kathleen's Café.
Ingredients ½ cups of oats ¼ cup of whole milk ¼ cup of heavy whipping cream 1 large egg 1½ cups of flour 1/3 cup of sugar 2 teaspoons of baking powder ½ teaspoon of salt 10 tablespoons of butter 2 large peaches Method
Spread the oats evenly onto a rimmed baking sheet and toast in the oven for 10 minutes.
Whisk the milk, cream, and egg together in a bowl.
Mix the flour, 1/3 cup of sugar, baking powder and salt until combined. Scatter the butter evenly over the dry ingredients. Mix in the oats. Stir in the liquid ingredients until large clumps form.
Pat into a 7-inch round circle about 1-inch thick. With a knife cut the dough into eight wedges and place on a baking sheet with parchment paper.
Using a blender, blend the peaches until smooth.
Top each scone with a tablespoon of fresh peaches and make into a sandwich crimping the edges.