Adapted from the North Fork Table & Inn’s website and Smitten Kitchen (my new favorite cooking blog) .
Super Moist Peach and Blueberry Scones
Makes 12 to 16, depending on how you cut them
2 3/4 cup pastry flour (all-purpose is also fine)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda6 ounces of butter, in 1/2-inch cubes
1.5 cup fresh fruit of your choice, chopped (I chose peach an blueberries and probably did close to 2 cups)
3/4 to 1 cup buttermilk or greek yogurt milk mix
Turbinado or sanding sugar for sprinkling (optional, not in the original recipe)
Preheat oven to 375°.
Place cubed butter in freezer for 15 minutes. Meanwhile, measure other ingredients (except buttermilk and fruit) and mix in the bowl of a food processor. Add butter to processor bowl and mix until the butter and flour mixture are the texture of coarse cornmeal. Transfer the mixture to the bowl of a mixer and add buttermilk and fruit, mixing on the lowest speed until the dough just comes together. Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness (I skipped the rolling pin and just patted it out with floured hands) and cut into squares or (cut cicles with your cup). Cut those squares again on the diagonal, creating triangles. Sprinkle with coarse sugar, if you’re using it.
Bake on an ungreased baking sheet 20 to 30 minutes, until lightly browned.