Continuing our love affair with peaches during National Peach Month, we present peach scones recipe round two. What happened to round one, you ask? Well, round one was definitely not blog-worthy. I'd never made peach scones before so I followed someone else's recipe and ended up with scones that were dry, under sweetened (despite using very sweet peaches), contained too little fruit and lacked flavor. They'd looked so fetching in the photo but with so many problems, I decided to scrap the recipe rather than tweak it.
2 Cups all purpose flour
1 Stick unsalted butter, chilled and cut into 1" pieces
1/2 Cup sugar plus 1 tablespoon for sprinkling over top
3 Peaches, peeled and diced
1 Tablespoon baking powder
1/2 Teaspoon salt
1 Teaspoon vanilla
3/4 Cup buttermilk
To peel the peaches, bring a large pot of water to a boil and submerge the peaches fully for one minute. Remove with a slotted spoon and place them in ice water to cool. The peel should come off easy with your fingers.