2 cups White whole wheat flour- King Arthur
2tsp. Baking powder
½ tsp. Baking soda
1/2 cup sugar
1/8 tsp. salt
2/3 cups chopped dried peaches
½ cup buttermilk
½ cup grape peach juice
place flour, baking powder, baking soda, sugar and salt in a bowl, and stir.
Chop in the butter using knives or a pastry blender.
Stir in the chopped fruit.
Mix juice and buttermilk in a small bowl and add to dry ingredients.
Mix just until the dough sticks together.
Turn out onto floured wax paper (makes for an easy cleanup)
Knead just enough to form into circle about a 9 inch across, and 1½ inches thick. Cut into six evenly sized wedges.
Place on a sugared oven tray, leaving space between each scone or leave them in a circle separating them so there is about ¼ inch between. This leaves them, when cooked, with nice crusty tops and soft sides.
Brush tops with buttermilk and sprinkle with sugar.
Bake 400F for 15-20 minutes, depending on your oven
Mine takes about 20 minutes in the pan.
Now go set your table with a nice tablecloth, your favorite china, and make a nice pot of tea to go with the scones, which you serve with butter and peach jam.