Title: Fruited Buttermilk Scones
Categories: Breakfast Bread
Yield: 4 Servings
| 2 | c | Whole wheat pastry flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/2 | c | Butter, small pieces |
| 4 | tb | Maple syrup |
| 1 | | Peach or nectarine, diced |
| 1/2 | ts | Orange peel, grated |
| 1/2 | c | Buttermilk |
| 1/4 | ts | Nutmeg |
In a bowl, combine flour, baking powder, and baking soda. Cut in butter
and maple syrup. Stir in fruit and orange peel. Make a well in center of
this mixture; pour in buttermilk. Stir until moistened. Pat dough into a
ball, and knead on floured surface for 3 minutes. Shape into a dome. Place
on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes.
Then, with sharp knife, score top into quarters, making cut 1/2" deep.
Continue baking another 20 minutes; top will be golden brown when finished.