Fresh Peach & Fig Scones

This recipe can easily be cut in half to make about a half 6 large scones. These are not the traditional "dry" scone you may be used to- which I happen it really like- but the 'ever so slightly muffin-like' texture works with the fresh figs and peach.

You will need:

• 3 1/2 cups mixture of sorghum and buckwheat flour (you can add more or less of either) 
• 1/2 cup brown sugar 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda
• dash of salt
• 2 sticks butter or oil/fat of choice
• 1/4 cup maple syrup or honey
• 3/4 buttermilk 
• 1/2 cream  
• 6 fresh figs quartered
• 1 med peach cut into small bite sized pieces

Preheat the oven to 400. 

Put all your dry ingredients into a food processor and pulse. Add butter in chunks and pulse lightly. Don't over mix- it's okay for it to be a little lumpy! 

Whisk together all wet ingredients in a large liquid measuring cup. (Hold on the fruit.)

Transfer "dry"mixture with butter into a bowl and fold in the wet ingredients. Add your fruit. You can scoop these onto your cooking stone or lightly greased or parchment papered cookie sheet. Give them space, they will spread. You can choose to sprinkle the tops with raw sugar if you like but that is optional. 

Bake for 20-25 min in the center of oven. Bon appetit. 

xoxo -Renee