Thursday, September 27, 2012

Peach Cobbler Scones

As peach season comes to an end, these are a warm, tasty way to indulge in the summer's last harvest of fruit.  The original recipe I felt did not have enough fruit so I made some changes.  I am prepared to use this scone base for at least one more recipe to come this fall!
They freeze really well before baking so you can make them fresh before enjoying them.  Enjoy them for breakfast or paired with a scoop of vanilla ice cream as a dessert.

3 C flour
1/4 C sugar
1 TBSP baking powder
1/2 tsp baking soda
3/4 tsp salt
12 TBSP cold unsalted butter, sliced
1 egg
1 tsp vanilla
3/4 C buttermilk (plus some for brusing
3-4 ripe peaches, sliced (thickness based on personal preference)
cinnamon/sugar mixture (2 TBSP sugar, 3/4 tsp cinnamon)

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Add the butter and using a pastry cutter or two knives cut the butter into the dry ingredients until it creates a crumble.
Stir in the egg, vanilla, and buttermilk just until a dough forms.
Knead the dough 10-15 times on a well floured surface - do not over-knead the dough.
Preheat the oven to 400.
Line a cookie sheet with parchment paper.
Roll the dough out into a 10"x12" rectangle on a lightly floured surface.
Brush one half of the rectangle with buttermilk.
Lay the peaches evenly over the buttermilk side of the dough.
Sprinkle with about half the cinnamon and sugar mixture.
Fold the remaining dough on top of the peaches.
Cut the dough into 8-10 scones.
(If you would like to freeze the scones, set them on the pan now and pace them in the freezer.  Once they are frozen, store them in the freezer in a freezer safe container.)
Brush the top of the scones with buttermilk and sprinkle with cinnamon and sugar.
Place on the baking sheet evenly and bake for about 15-18 minutes until the scones turn golden brown and are cooked through (if they are frozen, add 4-6 minutes to the baking time).
Let the scones rest on the pan for a couple of minutes and transfer to a wire rack.
Serve warm.

*This recipe is slightly adapted from

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