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Curry Peach Scones

Warm and spicy curry combines with sweet peaches for a fabulous scone.  Just add some chutney

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12

Ingredients

  • 2 cups unbleached AP flour
  • 1/2 tsp kosher salt
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 6 tbsp (3/4 of a stick) of unsalted butter chilled
  • 2 large eggs
  • 1/3 cup full fat yogurt or sour cream
  • 1 1/2 tsp Entube Curry paste
  • 1 cup diced peaches 1/2" or slightly smaller. Don't need peeling. Frozen works fine as well
  • 2 tbsp milk for brushing the tops of the scones
  • turbinado or demerara sugar for sprinkling on the tops

Instructions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment.

  2. In a large bowl, whisk together the flour, salt, sugar, and baking powder.

    Using the large holes of your grater, grate the butter into the flour mixture

    Using your fingers or a fork, lightly combine, getting the flour and butter to stick together is small bits.

  3. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the curry paste.

    Stir the wet ingredients into the dry ingredients.

  4. Add the peaches, stirring just until everything is combined. The dough will be wet and sticky.
  5. Turn dough onto a floured counter, and form into a disk 1" thick. Use a floured biscuit cutter (I use a 2" size) to cut scones. Transfer to the parchment lined baking sheet. Leave a one inch gap between each.

  6. Brush a little milk over the top of each scone, and sprinkle with sugar.

    Bake the scones for 20 to 25 minutes, until they're light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a cooling rack.

  7. Serve warm, or at room temperature. Store at room temperature in an airtight container for several days.

Recipe Notes

These can be frozen for future munching.