Curry Peach Scones
2 Cups, Unbleached AP Flour
1/2 Teaspoon, Salt
1/4 Cup, Granulated Sugar
1 Tablespoon, Baking Powder
6 Tablespoons, Butter, Chilled
2 large eggs
1/3 Cup, Full-fat or Low-Fat Yogurt or Sour Cream
1 1/2 Tablespoons, Entube Indian Curry Chili Paste
1 Cup, Diced (1/2” or slightly smaller) Peaches, don’t need to peel if fresh.
Optional: Frozen Milk For Brushing On The Tops
Turbinado or Demerara Sugar for Sprinkling
Preheat the oven to 375°F. Line a baking sheet with parchment.
In a large bowl, whisk together the our, salt, sugar, and baking powder.
Grate the butter into the our mixture (or alternatively cut in with a knife if butter has been cubed)
Using your fingers or a fork, lightly combine, getting the our and butter to stick together is small bits.
In a separate bowl, whisk together the eggs, yogurt or sour cream, and the curry paste.
Stir the wet ingredients into the dry ingredients.
Add the peaches, stirring just until everything is combined. The dough will be wet and sticky.
Turn dough onto a counter and form into a disk 1” thick. Use a floured biscuit cutter (Richard use a 2” size) to cut scones. Transfer to the parchment lined baking sheet. Leave a one inch gap between each.
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.
Serve warm, or at room temperature. Store at room temperature in an airtight container for several days.