Peach Cobbler Scones

Peach Cobbler Scones

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.

Three Blushing Beauties!

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

INGREDIENTS

  • 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

Cinnamon-Sugar Topping

  • 2 Tablespoons sugar
  • 3/4 teaspoon cinnamon

DIRECTIONS

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.

Add the liquid ingredients to the dry.

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.

Flaky and warm from the oven……so good!

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

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