Taking Food to Work

Yesterday I took food to work. If I told you where I work you wouldn’t believe me, and despite the fact that it’s the craziest place I’ve ever worked (and that’s saying something) I’ve grown fond of my co-workers. I’m aware that is a dangerous situation, but I am a bonder; I bond with people and adjust to their  insanity idiosyncrasies. My boss is quite a character who regularly complains that I don’t bring food in often enough* so I brought in some peach-blueberry scones to celebrate the Second of July, because the Fourth of July is Saturday, and no one is working Friday. I understand that scones are hardly traditional Fourth of July fare, but peaches and blueberries are in season, and I like scones.

I’ve written about scones and the scone vs. biscuit conundrum recently, so in the interest of holding your attention I won’t elaborate on why  I consider these scones. I am not the only one who believes they are very similar. Scones with fruit are perfect for summer. You can use this recipe and substitute the stone fruit or berry of your choice. I don’t recommend melon of any sort (too watery) but you could also add some leftover corn and cheddar or smoked Gouda and make them savory. You could also make them without the fruit and then serve the fruit on the side with some whipped cream and call it peach/strawberry/plum etc. shortcake, and people will tell you how wonderful you are. 

You will fall in love with these, and want to make them again, and I encourage you to try the recipe with yogurt or sour cream instead of cream. You can scoop them or roll and cut them with a biscuit cutter, or cut them into triangular wedges, or small squares. You can brush to tops with milk or melted butter and then top with sugar or shredded cheese, or kosher salt. Essentially you can have all kinds of fun with this recipe. Please let me know what delicious things you try. 

*I believe his definition of enough is every day

Peach and Blueberry Scones

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Serves	12
Prep time	20 minutes
Cook time	15 minutes
Total time	35 minutes
Meal type	Breakfast, Snack

Ingredients

• 2 1/2 cups flour
• 1/2 teaspoon kosher salt
• 4 teaspoons baking powder
• 3 tablespoons sugar (plus extra for topping scones)
• 6 tablespoons cold butter (cut into pieces)
• 2 Large eggs
• 3/4 cups heavy cream
• 1/4 cup blueberries (frozen are fine, but do not thaw)
• 1 Medium peach (peeled and chopped)

Note

These are best served when they are still warm. You can make the batter and cut or scoop them, and keep frozen until you want them. Remove them from the freezer while your oven preheats, then bake for the stated time, but check to see if more time is needed.

Directions

Step 1

Preheat oven to 450F, 425 for convection

Step 2

Mix dry ingredients together in a food processor Add butter and process until mixture looks like sand Turn mixture out into a mixing bowl

Step 3

Beat eggs and cream together and add to dry ingredients Mix with a wooden spoon just until combined, then add fruit and mix in gently

Step 4

Generously flour a counter and put mixture on counter Fold three or four times, dough may be sticky, so keep your hands floured I prefer to scoop my scones, but you can also pat the dough to 3/4" and cut into triangles, or use a biscuit cutter

Step 5

Put on a parchment lined pan Sprinkle sugar on the top of each scone Bake for 12-14 minutes The tops should be golden brown, and a toothpick inserted should come out clean