Peach and Mint Einkorn Scones for a Biscuit Benedict
Peach and Mint Einkorn Scone base, chorizo hash, fried green tomato topped with a soft poached egg.
Peach and Mint Einkorn Scones
I am obsessed with peaches this Summer! I am hoarding them every week from my farmers' market. I think they are particularly delicious this year! Both the white and yellow varieties. I think I am going to call it... 2015 is the year of Peaches! WOOT
Expectedly, I am overdosing on them as it, in smoothies, cakes, shortbreads, tarts, preserves, oh just sliced and one of my absolute favorites, scones!!!!
For this one, I scored a double whammy, grabbing fistfuls of fragrant mint just after a storm right off the fire escape landing outside my bedroom window. Psst.. Yes, I know it is not within code. But, hey, how can I possibly resist the sweet smells of summer herbs when you wake up in the morning. Shhhh!
Peach and Mint Einkorn Scones
1 cup einkorn flour
1/2 peach chunked
4 T butter, cold
2 T yogurt (regular, not Greek or strained)
1 egg
1 tsp baking soda
pinch of salt
1 T raw sugar + more for sprinkling on top
bunch of mint leaves, roughly torn
Sift together flour, soda, salt and sugar. Cut the cold butter into this until you get a crumbly mix.
Add the peach pieces, coat them gently with the flour mixture and freeze for 15 minutes until the fruit hardens. Meanwhile pre heat the oven to 400F.
When the fruit is hard add egg, yogurt and the mint and gather into a wet dough.
Scoop it into four portions and place on a baking tray. Place in the oven and turn the heat down to 375F immediately.
Bake for 12 mins, then lower the heat to 325 and bake for another 5 minutes.
Cool for a few minutes and eat while warm.
