3 cups all-purpose flour
1/4 cup granulated sugar
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/4 cup vegetable shortening, also cold and cut into pieces
1 egg, beaten
3/4 cup cold buttermilk
1 tsp pure vanilla extract
1 ripe peach, thinly sliced
1/4 cup buttermilk, for brushing
2 tbs granulated sugar
3/4 tsp cinnamon
Preheat oven to 400* and place the oven racks in the center and on the top. Line two baking sheet with parchment paper or a silpat and set aside.
In the bowl, sift together the flour, sugar, baking powder, baking soda and salt.Cut in the butter and shortening until the mixture resembles a coarse meal. Use your hands the break up the butter and shortening into the dry ingredients. The bits of butter and shortening should be the size of peas and flakes.
Brush half of the rolled dough with buttermilk and arrange the peach slices in a single layer, across the buttermilk side of the dough. Spinkle with half of the cinnamon sugar mixture. Carefully fold the "dry" half of the dough over the peaches and press the edges of the dough in, creating a rectangle shape. Using the floured knife, slice dough into eight even pieces. Place the dough on the prepared baking sheets, leaving room between each scone. [If the dough has become warm or feels mushy, place the baking sheets in the fridge for 20 minutes to chill.
Brush each scone top with buttermilk, and sprinkly with remaining cinnamon sugar. Bake the scone for 15-18 minutes, until golden brown and cooked through. Remove from the oven and cool for 15 minutes before serving.