Peach Cobbler Scones

Do you need another excuse to eat dessert for breakfast by calling it a scone? I sure do. Samoa scones paved the way for a terrible habit. So I bring to you peach cobbler scones. It's basically peach cobbler enveloped in double the dense buttermilk biscuit. Oh yes.

So while peach season is in full swing, I suggest you make these bad boys. Pronto, my friends, pronto.

Peach Cobbler Scones

makes 10 medium scones

adapted from Annie's Eats

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

Preheat the oven to 400˚ F.  Line baking sheet with silicone mat or parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 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. 

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 10 equal size 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.

Samoa Scones

It's a good thing you're sitting down right now, because this recipe would most certainly knock you on your ass with its utter awesomeness. Is it breakfast? Is it dessert? Who cares! You can have them at whatever time of the day you please because I said so. They taste like giant girl-scout cookies, and therefore are exempt to time restrictions.

This recipe was my redemption from a failed attempt at making copycat Samoas last summer. That fiasco was a mess of burnt caramel and burnt fingers and really awful looking cookies (if you could even call them cookies). Since then I have steered clear of any Samoa imposter recipes on the internet, but this one caught my eye and I just couldn't resist. I thought since it was in scone form it deserved a fair shot.

And people, this recipe did not disappoint.

Not only do these taste absolutely amazing, but they are actually super easy to make. The scone recipe is quick and simple; made with basic, staple ingredients. The topping uses store bought caramel sauce, which means no stirring over a saucepan waiting for it to inevitably burn on my crappy electric stove top. I was really amazed at how quickly this came together and how awesome the finished product looked.

This one is going in the keeper box for sure. I highly recommend trying it, even if you aren't an experienced baker. I think you'll be pleasantly surprised by how easy it is too!

Samoa Scones 

adapted from Kids in the Sink

makes 1 dozen scones

3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 cup milk
6 oz semisweet chocolate, chopped

3/4 cup prepared caramel sauce (store-bought or homemade)
3/4 cup shredded coconut

Preheat oven to 400˚ and line a baking sheet with parchment or silicon liner.
 
Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the butter to the dry ingredients and mix with a pastry cutter until it resembles coarse crumbs, with pieces no larger than a pea. Add in milk and continue to work with your hands to bring the mixture together to form a dough.

Turn the dough onto your lightly floured work surface and divide in half.  Shape each piece into a disk about 1/2 inch thick. Cut each disk 6 triangles. Transfer to prepared baking sheet.

Bake for 15-20 minutes or until the edges begin to lightly brown.  Let the scones cool for a few minutes on the baking sheet and then remove to a wire rack to cool completely.

Place the chocolate in a microwave safe dish that is  big enough to fit your scones.  Microwave the chocolate in 15 second intervals, stirring after every time, until chocolate is melted and smooth.

Once the scones are completely cool, dip scones into melted chocolate and put on wax paper to let set.
Stir together caramel sauce and shredded coconut.  Spread some of the mixture onto each scone to create a thin layer.  Drizzle the remaining chocolate onto each scone.  Let the chocolate set again before serving.

Blackberry Lime Sorbet

It's blackberry season in Cazadero and we had one heck of a haul this year. I think I have enough berries to satisfy all my blackberry desert needs (which are extensive, let me tell you). This is one recipe that really showcases these sweet, dark berries as the star of the dish and absolutely screams summertime. The lime juice gives the sorbet just enough tang to perfectly compliment the sweetness of the berries. It is truly divine.

Blackberry Lime Sorbet
adapted from Annie's Eats

3/4 cup sugar
3/4 cup water
4 cups blackberries, fresh or frozen
3/4 cup freshly squeezed lime juice

In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved.  Remove from the heat and set aside.

Puree the blackberries in a blender or food processor with the sugar syrup.  Press the mixture through a large mesh sieve to remove the seeds, then stir the lime juice into the sweetened puree. 

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.