Rise and Shine California Cling Peach Scones

3 cups plus 3 tablespoons flour
3/4 cup sugar
5 teaspoons baking powder
1/2 teaspoon baking soda
1 stick (1/2 cup) butter, diced into small pieces
1/2 teaspoon vanilla extract
1 egg
1/2 cup buttermilk
1 can California Cling Peaches, drained and diced

Glaze:
1/3 cup sugar
2 tablespoons milk

Heat oven to 375 degrees F.

Mix scone ingredients in order listed in a Kitchen Aid mixer or using a hand mixer, using more or less buttermilk to make mixture adhere into scone shapes, but still wet. Hand form scones (makes 10-12) and place on cookie sheet covered with parchment paper or press into a Teflon coated scone pan. Mix glaze.

Brush glaze mixture onto scones with a pastry brush or drizzle on with a spoon.

Bake scones for 22 minutes, or until light brown on the bottom.

Make 10-12 medium size scones or 16-20 mini-scones.

Photograph and recipe courtesy of the California Cling Peach Board