Scones -- Peach, with Toasted Coconut and Pecans

Do you have a go to breakfast baked good?

For me it is scones.

I have a basic recipe I use from a May 2000 issue of Country Home

and I just change out the mix-ins based on my availability.

Today we tried coconut, pecans and peaches.

We toasted the pecans and coconut on a little cookie sheet in the toaster oven.

Watch closely coconut can quickly go from toasted to burnt.

Whisk together dry ingredients, 2 cups flour, 2 Tbsp. baking powder, 2 Tbsp. sugar.

Cut in 1/3 cup butter (use the real stuff...margarine just isn't the same.)

Gently mix-in your coconut, pecans, and peaches, coat with the flour mixture.

Stir in 3/4 cup milk. Your dough will be thick and sticky.

Turn out onto your counter and just form it

into a circle approximately 7 inches and 3/4 inch thick.

Cut into 8 wedges.

Brush with a little additional milk and sprinkle with a little sugar.

Bake at 425 for 12-15 minutes.

I did a little longer with the peaches because they were sort of a wet addition.

Enjoy!!

Recipe:

2 cups all-purpose flour

1 Tbsp. baking powder

2 Tbsp. sugar

1/3 cup butter

1/2 - 1 cup of mix-ins (suggestions below)

3/4 cups milk

Stir together flour, baking powder, sugar. Cut in the butter with pastry blender, or two knives until mixture resembles coarse peas. Add in desired mix-in. Add 3/4 cup milk and stir just until dough clings together. On a lightly floured surface, pat dough into a 7 inch circle 3/4 inch thick. Cut into 6 to 8 wedges. Place on an ungreased baking sheet. Brush with additional milk and sprinkle with sugar if desired. Bake in a 425 oven for 12 to 15 minutes or until golden.

Other mix-in combos:

Chocolate Chips (kids favorite)

Chocolate Chips, 1Tbsp Orange Zest

Chocolate Chips, Coconut

(do you see a theme?)

Strawberries

Dried Fruit....

You get the idea, use the base recipe and make it your own. You could even go 50/50 on the flour and use 1/2 oats 1/2 flour!!

Enjoy!