August is National Peach Month, did you know? I have known it all along, but for some reason I haven’t gotten around to a post centered around peaches, except for the one on Peach Liqueur. Peaches are my all-time favorite fruit. I think they are so beautiful to look at, they smell heavenly, and the taste of a ripe, juicy peach is beyond description.
Georgia is known as the Peach State, and I’m sure what they grow there is wonderful, but I must also put in a plug for the peaches grown here in Ct. The variety known as the Hale peach was developed and grown right here in the town where I live. I know I’m probably biased but I think the peaches grown here are the best, and I try to enjoy them as often as I can during the season. Peach Pie is a favorite dessert that I always make. However I learned of this recipe for scones with sliced peaches baked right in them and it looked intriguing so I had to make them. The first time I made them they disappeared so quickly there wasn’t a crumb left to photograph. So I had to make them again so I can share them with you. Believe me this was not a hardship. In fact I made a double recipe so I could freeze some for us to enjoy later when the weather turns cool. (see note below about freezing them)
PEACH COBBLER SCONES
SERVES: 8 medium or 10 small scones
- 3 cups flour
- 1/4 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 & 1/2 sticks unsalted butter, cold
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk, plus more for brushing
- 1-2 ripe peaches, sliced thin
- 2 Tablespoons sugar
- 3/4 teaspoon cinnamon
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
1. In a large bowl, combine all the dry ingredients, flour through salt.
2. Cut in the butter with a pastry cutter or two knives, until small pea-sized crumbs form.
3. Mix together the egg, vanilla, and buttermilk, and stir into the crumb mixture to form a dough. Chill for about 15 minutes if the dough is too soft.
4. On a lightly floured board, roll out into a rectangle 10″ x 12″. Brush 1/2 the dough with some buttermilk.
5. Lay the peach slices in even rows over the side you have brushed. Sprinkle evenly with half the cinnamon-sugar mixture. Carefully fold the other side of the dough over the peaches–like closing a book. Press down lightly.
6. Slice the dough into 8 – 10 pieces. Transfer to a parchment-lined baking sheet. Brush the top of each scone with some buttermilk and sprinkle with the remaining cinnamon-sugar. Bake about 15 – 18 minutes at 400 degrees.
Note: Shaped, unbaked scones may be frozen on a baking sheet, and when firm placed in a covered freezer container to be baked at a later time. Bake as directed straight from the freezer, just add a few minutes extra baking time, and check for doneness.
SOURCE: Joy the Baker