I remember as a little girl, I used to help my mom make canned peach halves that my dad brought back (by the bushelful!) from Niagara when he would go and get his grapes to make wine. I didn't really help her the way I did when she jarred her tomatoes (my job was to put the basil leaf in the jar!)...with the peaches, my job was just to taste the peaches before they went in the jars...juicy, sweet, crisp peach halves!
If you have a couple of peaches hanging out in your crisper, why not give this a try??
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter
2 small containers of yogurt (about 3/4 cup...you can use sour cream instead)
1 large egg
1 teaspoon vanilla extract
2 peaches, peeled and diced
crumb topping (optional...see note)
egg wash (1 beaten egg to brush on top of scones before baking)