Buttermilk Peach Scones

Makes 1 dozen.

1 ripe peach, pitted, 1/4-inch dice
4 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup granulated sugar
1 1/4 teaspoons salt
1 cup plus 1 tablespoon unsalted butter, very cold
1 1/2 cups buttermilk
1 teaspoon grated lemon zest
Melted butter and crystal sugar, for topping

Heat the oven to 400 degrees F. Butter a baking sheet.

Put the peaches in the freezer briefly so that they are easier to mix with the dough.

Sift the flour, baking powder and baking soda into a large mixing bowl. Add the sugar and salt and stir to mix with a wooden spoon. Cut the butter into 1/2-inch cubes and scatter over the dry ingredients. Cut together with a pastry blender, but do not overmix. You want to end up with a coarse mixture with pea-size lumps of butter visible.

Add the buttermilk all at once along with the lemon zest and mix gently with the wooden spoon. Continue to mix just until you have a dough that holds together. You still want to see some of the butter pieces at this point, which will add to the flakiness of the scones once they are baked.

Dust your work surface with flour, and turn the dough out onto it. Using your hands, pat the dough into a rectangle about 18 x 5-inches and 1 1/2 inches thick. Brush the top with the melted butter and then sprinkle with the sugar. using a chef's knife, cut the dough into 12 triangles and transfer to the prepared baking sheet.

Bake the scones until the tops are lightly browned, 25 to 35 minutes. Remove from the oven and serve immediately.