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1
Dice dried peaches by first slicing them into thin strips, then chopping crosswise into 1/4-inch pieces. Use your sharpest chef's knife. A bit of cooking spray on your knife might also help. Place diced peaches into a microwave safe bowl, add 1/2 cup sweet tea and zap in microwave for 1 minute. Remove from microwave and let cool on counter while preparing the scone dough.
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2
In a batter bowl, mix dry ingredients together. Using a regular grater, shred the chilled butter and with a light hand, gently mix the shavings into the dry ingredients. Using your hands and a gentle, quick touch, make sure the butter is evenly distributed throughout the flour mixture.
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3
Pour in the buttermilk and stir gently with either a wooden spoon or my instrument of choice, a silicone spatula. If mixture seems dry, add additional buttermilk until a cohesive dough forms. The dough should be slightly wet and sticky, but not overly so.
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4
On a floured countertop, press dough into a rough 12 X 6 inch rectangle. Drain peaches and spread onto dough, using your hands to press the fruit into the dough. Fold into thirds, letter-style. Press into 12 X 6 rectange again and fold letter-style again. If any little peach guys pop out, just press them back into the dough. Press again into a 12 X 6 rectangle and cut into 16 triangles. Place scones on a lined baking sheet. The scones can be refrigerated, covered, for up to 24 hours.
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5
When ready to bake, preheat oven to 400 degrees. Carefully brush each wedge with buttermilk or cream and sprinkle turbinado sugar over the top. Bake at 400 for at least 15 minutes. They may need a bit more time, depending on your oven, convection, etc. Scones are ready when they are golden brown on top and bounce back when touched lightly in the center.
