Peach Scones

from http://www.visionsofsugarplum.com

Ingredients:
1 large egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/3 cup finely chopped pecans, toasted*
1 teaspoon turbinado sugar, for sprinkling on top (optional)

Glaze: (optional)
1/2 tablespoon unsalted butter
1 tablespoon milk
1/4 cup powdered sugar

Directions:
Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.

Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.

In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Stir in pecans and milk mixture until dough comes together, being careful not to overwork.

Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Using a pizza cutter, slice into 8 equal triangles; transfer to baking sheet and sprinkle with turbinado sugar.
Bake at 400 degrees F, for 20-25 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.

To make the glaze, stir together butter, milk and powdered sugar, in a small bowl. Microwave for 30-60 seconds, stirring frequently, until sugar is dissolved. Cool 5 minutes before drizzling over scones.

*To toast pecans, place in a dry skillet over medium heat. Cook for 5-6 minutes, stirring frequently, until fragrant.

Yield: 8 scones