Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup coconut sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted grass-fed butter, frozen
  • 1/2 cup cold buttermilk
  • 1 large egg, cold
  • 1.5 cups fresh peaches, diced small
  • 1 teaspoon pure vanilla bean paste
  • 1/4 teaspoon ground ginger
  • 1 tablespoon cornstarch

Instructions:

  1. Prep the oven: Preheat to 200°C (400°F). Line your baking sheet with parchment paper.
  2. Mix dry ingredients: Whisk the flour, coconut sugar, baking powder, salt, and ginger in your large bowl.
  3. Grate the butter: Using the coarse side of a box grater, shred the frozen butter directly into the flour. Note: This keeps the butter from melting under the warmth of your hands.
  4. Toss and coat: Use a fork to gently toss the butter shreds into the flour until they look like coarse pebbles.
  5. Prep the wet mix: In a small bowl, whisk the buttermilk, egg, and vanilla. In another bowl, toss the peaches with cornstarch.
  6. Combine ingredients: Create a well in the dry mix, pour in the liquids and the peaches.
  7. Fold the dough: Use a spatula to fold until a shaggy dough forms. Do not keep mixing once the flour streaks disappear.
  8. Shape and cut: Turn the dough onto a floured surface. Pat into an 8 inch disk (about 2cm thick). Slice into 8 wedges.
  9. Bake: Place on the sheet, brush with a little buttermilk, and bake for 18-22 minutes until golden brown and firm to the touch.