Courtesy of the California Cling Peach Board

Makes: 10-12 medium sized scones or
16-20 mini-scones
Ingredients for Scones:
•   3C and 3T flour
•   3/4 C sugar
•   5 tsp. Baking powder
•   1/2 tsp. Baking soda
•   1 cube butter diced into small pieces
•   1/2 tsp. vanilla
• 1 egg
•   1/2 C buttermilk
•   1 can California Cling Peaches (drained and diced)
   
Ingredients for Glaze:
• 1/3 C sugar
• 2T milk

Preparation:
Preheat oven to 375 degrees .

Mix scone ingredients in order listed in a Kitchen Aid mixer or using a handpastry mixer. Add more or less buttermilk to make mixture adhere into sconeshapes, but without making it too wet. Hand form scones (makes 10-12) and place on cookie sheet covered with parchment paper or press into a Teflon coated scone pan. Mix glaze.

Brush glaze mixture onto scones with a pastry brush or drizzle on with a spoon.

Bake scones for 22 minutes, or until light brown on the bottom. Serve after cooling or freeze and warm in a warm oven for "fresh-baked" flavor.