A Café on My Back Deck – Peach Scones


Coffee, scones and books, does life get any better? Yes, it does! This morning I kept the café at home, making my own scones and latte. Still in my pajamas, less then 20 feet from my bed, I sipped Vanilla Cinnamon Coffee, nibbled on Peach Scones and read Outlander, by Diana Gabaldon.

It was a morning of complete indulgence. Peach Scones are one of my favorite pastries and thanks to the freezer section at Safeway, I can have them anytime I want. Sweet, with a tangy freshness, these scones will brighten up any morning.Peach Scones

Serves 8

2 cups flour
½ cup sugar + more for sprinkling
1½ tsp baking powder
½ tsp salt
½ cup cold butter, cut into small pieces (1 stick)
1½ cup peaches, diced
¼ cup milk + more as needed
1 TBS vanilla
3 eggs

Preheat oven to 425 degrees.

Mix flour, sugar, baking powder and salt together. With your hand, cut the butter into the flour, until the butter becomes pea size.
Mix peaches into dry ingredients.

Whisk milk, vanilla and two eggs.  Add milk mixture to flour and peaches, mixing until dough forms.  More milk might be needed, but add in 1 TBS portions.

Roll a flat disk on a floured surface.  Cut into 8 scones and transfer them to a greased cookie sheet.

In a small bowl, whisk the remaining egg and a splash of water together.  Lightly coat the top of each scone with your egg wash and sprinkle with sugar.

Bake for 15-20 minutes.

Vanilla Cinnamon Coffee coming tomorrow….Recipe in print-friendly format


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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