Wednesday, August 15, 2012

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.

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