My mom got a ton of peaches at Costco, but they took quite a while to ripen. I used a few in my oatmeal for breakfast and in my lunch, but I still had several left to use up. I spent quite a bit of time looking up peach recipes for something tasty to make and settled on these scones! They turned out much better than expected! I am going to have some tasty breakfasts this week!
Ingredients:
3 cups all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1 teaspoon vanilla
1 ripe peach, sliced thin
1/4 cup buttermilk, for burshing
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
Preparation:
1. Place a rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper or heat a stone pan.
2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening and butter until mixture resembles coarse meal. When making scones, I like to use a food processor to do this.
3. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.
4. Turn out onto a floured board and knead about 15 times. Shape the dough into a dish, about a 1/2 inch think.
5. Brush half of the rolled out dough with buttermilk. Arrange peach slices, in a single layer, across the buttermilk moistened dough. Sprinkle with half of the cinnamon and sugar.
6. Carefully fold the empty side of dough over the peach sliced layer. Press gently together.
7. Add a bit of flour to your hands and press the edges of the dough in, creating more of a rectangle shape than a half circle shape.
8. Using a floured knife, slice dough into eight even pieces. Place dough on prepared baking sheets, leaving about 1 1/2-inches of room around each scone for spread while baking. Scones bake best when the butter is very cold. If the dough is exceptionally soft, chill scones for 10 minutes prior to baking.
9. Brush each scone top with buttermilk, and sprinkle with remaining cinnamon and sugar.
10. Bake scones for 15-18 minutes, until golden brown and cooked through. Remove from oven and allow to cool for 15 minutes before serving. Scones are best served warm, on the day they’re made, with soft butter.
Source: http://joythebaker.com/2012/06/peach-cobbler-scones/
Ingredients:
3 cups all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1 teaspoon vanilla
1 ripe peach, sliced thin
1/4 cup buttermilk, for burshing
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
Preparation:
1. Place a rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper or heat a stone pan.
2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening and butter until mixture resembles coarse meal. When making scones, I like to use a food processor to do this.
3. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.
4. Turn out onto a floured board and knead about 15 times. Shape the dough into a dish, about a 1/2 inch think.
5. Brush half of the rolled out dough with buttermilk. Arrange peach slices, in a single layer, across the buttermilk moistened dough. Sprinkle with half of the cinnamon and sugar.
6. Carefully fold the empty side of dough over the peach sliced layer. Press gently together.
7. Add a bit of flour to your hands and press the edges of the dough in, creating more of a rectangle shape than a half circle shape.
8. Using a floured knife, slice dough into eight even pieces. Place dough on prepared baking sheets, leaving about 1 1/2-inches of room around each scone for spread while baking. Scones bake best when the butter is very cold. If the dough is exceptionally soft, chill scones for 10 minutes prior to baking.
9. Brush each scone top with buttermilk, and sprinkle with remaining cinnamon and sugar.
10. Bake scones for 15-18 minutes, until golden brown and cooked through. Remove from oven and allow to cool for 15 minutes before serving. Scones are best served warm, on the day they’re made, with soft butter.
Source: http://joythebaker.com/2012/06/peach-cobbler-scones/