Wednesday, November 20, 2013

Peach Cobbler Scones

I was overloaded with peaches this year. In a totally great way. I absolutely love peaches and I made so many different peach-y things. This was my favorite. Okay, that might be a lie, but this is one of my top three. (The other two to come). I've never made scones before and these were amazing. So, here you go.
Photo Credit to Joy the Baker
Peach Cobbler Scones
8-10 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 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.

*At this point, the shaped, unbaked scones may also be frozen on a baking sheet and then transferred to a freezer-safe container. Bake as directed straight from the freezer, simply adding a few minutes to the baking time and checking for doneness.

Recipe Source: Annie's Eats

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