One wonderful thing about living in the South is the amazing local peaches we can get. My favorite are the “freestone” peaches, because they make it easy to separate the flesh from the pit. The only tough thing about peaches is that they don’t lend themselves well to eating at work. Has anyone else had one of those moments where someone walks in your office just as a gush of peach juice is running down your face/hand? Maybe that’s just me…
Anyhow, these scones were fabulous. I cut the slices too thinly so they didn’t hold up as well as they could have, but that didn’t affect how they tasted! As someone who doesn’t like overly sweet baked goods, scones are a perfect treat for me.
Original Recipe Located At: http://www.annies-eats.com/2012/08/13/peach-cobbler-scones/
As Adapted From: http://joythebaker.com/2012/06/peach-cobbler-scones/
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 1½ sticks (12 tbsp.) unsalted butter, cold and cut into cubes
- 1 large egg, beaten
- 1 tsp. vanilla extract
- ¾ cup buttermilk, plus more for brushing
- 1-2 ripe peaches, sliced thin
- For the cinnamon-sugar: 2 tbsp. sugar ¾ tsp. ground cinnamon
To make the dough, combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Whisk briefly to blend. Add the butter to the bowl and cut the butter into the dry ingredients using a pastry cutter (I really need one of these because it makes life easier than trying to achieve the same result with knives or a food processor) or two knives until the mixture resembles coarse meal and the largest butter pieces are the size of peas. Stir in the egg, vanilla, and buttermilk and mix gently with a fork until a dough forms. Knead briefly, about 10-15 times, until the dough has come together. Be careful to avoid over handling the dough, as it can result in tough, dense scones.
Preheat the oven to 400˚ F. Line baking sheets with silicone baking mats or parchment paper. Turn the dough out onto a well floured work surface. (If the dough is too soft to shape, chill it for about 15 minutes before proceeding.) Roll the dough out into a 10 x 12-inch rectangle. Brush half of the dough lightly with buttermilk. Lay the peach slices in a single layer over the buttermilk side of the dough. Sprinkle evenly with about half of the cinnamon-sugar mixture. Carefully fold the other side of the dough over the peaches as if closing a book and press down gently. Slice the dough into 8-10 equal sized pieces.* Transfer to the prepared baking sheets. Brush the top of each scone with buttermilk and sprinkle with additional cinnamon-sugar. Bake, rotating the pans halfway through baking, until the tops are golden brown and the scones are baked through, about 15-18 minutes. Let cool 2-3 minutes on the baking sheet, then carefully transfer to a wire rack to cool further. Serve warm.
Make a cup of Earl Grey, open a nice book, and enjoy!