Tag Archives: breakfast

Cap’n Crunch Scones

Posted by deliciousonadollar in Breakfast, Brunch, Muffins & Scones and tagged with , , , , , ,

Cap’n Crunch Scones

Cap’n Crunch is haunting me!…  I thought I was done with him years ago, but here he is back again; reinvented in a new form.  Oh, but what a form it is!   Scones, one of the (many) loves of my life, containing “The Cap’n”, plus cream, plus corn.  A rather odd combination, but somehow it works, and the resulting scones are just great.  You must try them and see for yourself.  They’re not just for breakfast, and definitely not just for kids.

In my previous experience with Cap’n Crunch cereal, when eaten for breakfast it seemed to soak up the milk and become very soggy, thus losing its appeal for me.   I prefer to snack on the cereal dry which provides lots of crunch—of course, that’s what the name says it should do, so what’s up with becoming so mushy when wet?   I know, I’m rambling, so back to the point;  in this recipe you want the cereal to become mushy so you puree it to get crumbs, then add cream for the crumbs to soak up.

CAP’N CRUNCH SCONES

YIELD:   Makes 8 large scones

CEREAL PUREE

  • 1 cup Cap’n Crunch Cereal, ground in the food processor
  • 3/4 cup heavy cream

SCONES

  • 1 1/4 cup frozen corn, thawed
  • 1/2 cup Cap’n Crunch Cereal
  • 1 1/2 cups all-purpose flour
  • 1/4 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold, unsalted butter
  • 3/4 cup cereal puree, from above
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon butter flavor (optional)

GARNISH

  • 1/4 cup cereal puree, from above
  • 1/4 cup heavy cream
  • additional Cap’n Crunch cereal for garnish

DIRECTIONS

1.  Preheat oven to 400 degrees.  Line a baking sheet with parchment paper, or grease a scone pan.

2.  For the cereal puree:  Grind 1 cup of cereal in the food processor; place in a bowl or measuring cup and add the heavy cream.  Stir; set aside to soak while you measure the rest of the ingredients.

Pureed cereal with cream added.

3.  For the scones:  Put the corn and 1/2 cup cereal in the food processor and puree until smooth.**  Place the mixture in a bowl and whisk in the flour, brown sugar, baking powder, and salt.  Cut in the butter until it’s in lumps the size of peas.

   ** My corn was still a little frozen, so I didn’t get a smooth puree.

Add the 3/4 cup cereal puree, egg, vanilla, and butter flavoring, if using.  Mix until the dough comes together, then pat into an 8-inch circle on the prepared pan, or portion the dough into the wells of the scone pan.  If baking on a sheet pan, cut the dough into 8 wedges, then back up each wedge so there’s 1/2″ of space between each one. ( Leave adequate room between them as they tend to spread a bit.)

4.  Combine the 1/4 cup cereal puree and 1/4 cup heavy cream and use to brush the tops of the scones and then decorate each one with additional pieces of cereal.

Brush tops with more puree and decorate with pieces of cereal.

5.  Bake for 20 – 25 minutes, until the tops are golden brown.  Remove from the oven and serve warm.

Warm from the oven. Ummmmh, so good!

SOURCE:   The Baking Sheet,  King Arthur,  Holiday 2012

Pumpkin Ginger Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , ,

Pumpkin Ginger Scones

Pumpkin used in baked goods seems to be gaining in popularity.  It is one of the most common flavors of Fall and gets used right through the Holidays.  Most typically it gets made into pies and served as dessert, however I am seeing more and more recipes for pumpkin used in breads, muffins and scones.  I love pumpkin in any form, I am also crazy about scones and as most of you know by now, crystalized ginger.  So when this recipe with those three magic words as its title found its way into my house recently I was preheating the oven before I got to the end of the recipe.

An absolutely lovely breakfast item they are full of flavor from the spices and dried fruit, and they also have a pleasant bite from the ginger bits that will get you going in the morning.  They are extremely easy to mix together, bake up in a jiffy, and you can be enjoying them within an hour.  They are wonderful warm from the oven, but also reheat nicely in the microwave.  This is another recipe you might want to have handy for Thanksgiving morning.  If you are having house guests, set out a basket of muffins and scones, hot coffee and juice and let your guests help themselves to breakfast.

INGREDIENTS

YIELD:  Makes 8 scones

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

    Essential ingredients: pumpkin, raisins, and crystalized ginger.

  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 cup ( 1 stick ) cold unsalted butter
  • 1 cup raisins ( use golden, dark, or some of both )
  • 1/2 cup crystalized ginger cut into fine dice
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 egg

DIRECTIONS

1.  Preheat the oven to 375 degrees.  Line a baking sheet with parchment, or lightly grease a scone pan.

2.  In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt and spices.  Cut in the butter until it’s the size of peas.  Stir in the raisins and ginger bits.

3.  Stir the pumpkin, vanilla, and egg together and add to the dry mixture, mixing until the dough comes together.  Pat the dough into a circle on the prepared baking sheet, or scoop into the wells of your scone pan.

4.  Cut the dough into 8 wedges with a greased bench knife or other knife.  Pull the scones back away from each other to give them 1/2″ space between them.  Bake for 14 – 17 minutes, until golden brown.  Remove from the oven and serve warm or cold.  (They are best warm!)

Fresh out of the oven, just waiting for YOU!

SOURCE:    The Baking Sheet,  King Arthur Flour,  Holiday 2012

Baked Coconut French Toast

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , , , ,

Baked Coconut French Toast

Weekday mornings are so rushed with getting ready for work, breakfast is usually something quick like a scone or granola bar with coffee.  But on the weekend I like to make more complete breakfasts, to be enjoyed more leisurely.  This weekend I made this recipe for a baked French Toast that was fantastic!

The recipe was one that I had clipped out of a magazine some time ago and tucked into one of my (many) recipe books and forgot about.  While I was looking for another recipe this one fell out onto my lap.  When this kind of thing happens I take it as a sign that now is the right time to make it, and so I did.

Oh, what we’ve been missing all this time!…a little rich, a little high in fat and carbs, but we can fix that.  I’m printing the recipe as it was written, and then including my modifications for cutting back on fat, and sugar.  Here we go—-

BAKED COCONUT FRENCH TOAST

YIELD:  8 servings, 2 slices of French Toast

INGREDIENTS

  • 1 French bread baguette, (10 ounce size), sliced diagonally, 1-inch thick

  • Diagonally sliced French baguette

  •  cooking spray

  • 1 1/4 cups coconut milk  ( I used light coconut milk–less saturated fat)
  • 4 large eggs ( substitute with 1 1/4 cups egg substitute, or 2 eggs and 1/2 cup egg substitute)
  • 1/2 cup sugar  (you can reduce to 1/4 cup, especially if using syrup on your toast)
  • 1 Tablespoon vanilla extract
  • 1/2 cup flaked sweetened coconut

1.  Arrange the slices of bread in a single layer in a 13″ x 9″ bake pan,  or 12″ x 8″ pan coated with cooking spray.

Arrange Bread slices in baking pan.

2.  Combine the coconut milk, eggs or egg substitute, sugar and vanilla, stirring with a whisk, and pour evenly over the bread slices.  Turn the bread over to coat both sides.  Cover with plastic wrap and refrigerate for 8 hours or overnight.

Pour egg and milk mixture over bread slices.

3.  Preheat oven to 350 degrees.

4.  Remove bread from refrigerator, and uncover.  Turn bread slices over, and sprinkle evenly with  flaked coconut.  Let it stand at room temperature 15 minutes.  Bake, uncovered, at 350 for 30 minutes or until coconut is golden.

Turn bread over and sprinkle with coconut before baking.

Serve warm with a fresh fruit compote to complete a very enjoyable breakfast or brunch.

Serve with fresh fruit compote.

SOURCE:   Unknown

Oatmeal Pear Scones

Posted by deliciousonadollar in Bread, Rolls, Breakfast, Brunch, Snacks and tagged with , , , , , , , , , ,

I went to the orchard recently to get some fresh apples and pears.  While there I noticed some recipes that were available using some of the products they were selling.  On looking through them I came upon this one for scones that included chopped fresh pears. Unusual, I thought, and worth trying out.  The recipe also called for ground ginger, but I knew immediately that I would put in some crystalized ginger, because pears need something with a little zing to enhance their flavor, and also just because I love candied ginger and use it whenever I can work it in. The recipes were free for the taking, so—I came home and soon began to bake these scones.  There is no rolling of dough or cutting involved.  They are simply dropped by the 1/4 cupful onto a baking sheet.  Quick. Easy.  Try them!

OATMEAL PEAR SCONES

YIELD:  Makes 10 dropped-style scones

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ginger
  • 1 Tablespoon finely chopped crystalized ginger (optional, my addition)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 Tablespoons unsalted cold butter, cut into pieces
  • 3/4 cup plain yogurt
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup unpeeled, finely chopped pear

1.  Preheat oven to 400 degrees.  Lightly grease a baking sheet or line with parchment paper.

2.  In a large bowl, combine all the dry ingredients, i.e. flour through salt.  Cut in butter with a pastry blender until mixture resembles coarse crumbs.

3.  In a small bowl, combine yogurt, egg and vanilla.  Add to dry ingredients all at once.  Mix until dry ingredients are moistened.  Gently stir in pear.

4.  Place  10  1/4 -cups of dough on the baking sheet, 2 inches apart.

5.  Bake for 17 – 20 minutes or until golden brown.  Serve warm.

Adding the crystalized ginger worked out very well.  It added an occasional sharp little bite to a very nice, not too sweet accompaniment  to coffee.  I’m so glad to have found this recipe.  I think you will enjoy it, too.

SOURCE:  Courtesy of Belltown Hill Orchards

Hash and Egg Bake Casserole

Posted by deliciousonadollar in Breakfast, Brunch, Carolyn's Originals and tagged with , , , , , , ,

Today is National Corn Beef Hash Day, and I just happen to have a great recipe that uses corn beef hash.

Hash and Egg Casserole

This is a recipe I developed some time ago when Mr. D. was in charge of putting on a breakfast for a men’s group he belongs to.  We wanted something easy to prepare and serve, and something that was hearty enough to satisfy guys’ appetites.  This was definitely it.  Along with it we served a fruit cup and corn muffins.  Since I knew Hash Day was coming up I made it again last weekend, so now I can share it with all of you.

As a time saver I usually make this up the evening before so it’s ready to bake in the morning.  Cover with plastic wrap and refrigerate.  Sprinkle on the crumb and cheese mixture just before baking.

HASH AND EGG BAKE CASSEROLE

SERVINGS:  6 large wedges or 8 medium size wedges

INGREDIENTS

  • 1 can corned beef hash, or 2 cups homemade hash
  • 4 eggs
  • 2 cups shredded cheddar and Monterey Jack cheese (Mexican Blend), divided
  • 3/4 cup salsa,  mild or hot, your choice
  • 1/2 small onion, finely minced
  • 1/4 cup green pepper, finely chopped
  • 2 Tablespoons fine dry bread crumbs

1.  Lightly grease or spray a 9 inch round baking dish. A deep-dish pie plate is good.  Preheat oven to 375 degrees.

2.  In a medium bowl mix eggs with a whisk, add in all but 2 Tablespoons of the cheese, salsa, onion and green pepper. Stir to mix.

3.  In another bowl, mix hash with 3/4 cup of the egg mixture.

4.  Spoon hash mixture into the baking dish, spreading it evenly across bottom and up the sides to form a crust.

5.  Pour the remaining egg mixture in the center.  If baking later, cover with plastic wrap and refrigerate at this point.

6.  Mix the bread crumbs with the reserved  2 Tablespoons cheese, and sprinkle over the top.

7.  Bake for 35 – 40 minutes till browned and tests done in the center.

To serve, cut in wedges and plate with sliced tomato and avocado.

SOURCE:  A Carolyn Original

Corn Pancakes With Lemon Chive Cream

Posted by deliciousonadollar in Breakfast, Brunch, Quick Meals and tagged with , , , , , , , ,

I think I was meant to live in a place where the weather is warm all year long.  I just love summer;  the sunshine, being outdoors, wearing summertime clothing, and especially the gardens and fresh produce to eat.  That’s why I go kicking and screaming into Fall, hanging onto the last remnants of summer.

One of the foods I particularly enjoy is fresh corn.  Mostly we eat it on the cob either steamed or grilled and slathered with butter.  As the season begins to wind down, however,  I begin to cut the kernels from the cobs and freeze them so I can continue to enjoy the corn later on in other ways.  This recipe is one which uses kernels of corn in a non-traditional way:  in creamy pancakes.

Since the amount of corn in these is substantial, and the pancakes are quite filling, they can stand in for a meal by adding some meat such as ham or sausage.  I like to make these for a Sunday night supper after a busy day outside.

CORN PANCAKES WITH LEMON-CHIVE CREAM

SERVINGS:   6

INGREDIENTS

  • 1/4 cup light sour cream
  • 2 Tablespoons chopped fresh chives
  • 1 teaspoon grated fresh lemon rind
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups fresh corn kernels, divided (about 3 ears)
  • 2/3 cup low-fat buttermilk
  • 3 Tablespoons butter, melted
  • 1 large egg

DIRECTIONS

1.  Combine first 3 ingredients in a small bowl and chill.

2.  Combine flour and next 5 ingredients – through pepper- in a medium bowl.

3.  Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed.  Add pureed corn mixture to flour mixture, stirring until just combined.  Fold in remaining 1/4 cup corn.

4.  Pour about 2 Tablespoons batter per pancake onto a hot nonstick griddle or large skillet.  Cook 3 minutes or until tops are covered with bubbles and edges look cooked.  Carefully turn over; cook another 3 minutes or until bottoms are lightly browned.

Keep pancakes warm in a low oven while you finish cooking all of them.  Serve with the chive cream to dollop on top.

Corn Pancakes Hot off the Griddle with Lemon Chive Cream.

SOURCE:  Cooking Light,  August, 2012

Toad-in-the-Hole

Posted by deliciousonadollar in Breakfast and tagged with , , , , , , ,

This is an unusual title for a cute idea for breakfast.  When my children were young, I used to make these for them and they liked them and thought they were fun to eat.  What it consists of is an egg cooked in a hole in a piece of toast.

Toad-in-the-Hole with Bacon

How it became named “Toad in the Hole” I don’t know but that’s what we always called this form of egg and toast.   I decided to make one for myself, so I could photograph it, and I must say I really enjoyed it.  Try this out on your children and see if they agree.  Maybe you’ll like it too.

WHAT TO GET READY:

  • spreadable butter
  • 4 slices multi-grain bread, lightly toasted
  • 4 eggs
  • salt and pepper
  • grated cheese, optional

WHAT TO DO:

1.  Cut a hole in the center of each slice of toast using a 3-inch cookie cutter, biscuit cutter, or even a glass will do.

2.  Butter both sides of the toast, including the circle you cut out.

3.  Arrange bread slices on a hot griddle, large skillet or other pan big enough.  Crack one egg into each hole.  Sprinkle each egg with salt and pepper.  Add the circle cutouts to the pan to brown and crisp each side.

4.  Keep heat at medium and cook until egg whites are firm.  At end of cooking sprinkle with grated cheese if using and plate up each toast slice with it’s “hat” perched over the egg.  Serve with bacon or other breakfast meat.

SERVINGS:  4

OOOOOH, Baby!

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , , , , ,

Dutch Baby Pancake with Plum Compote

Ooooooh,Baby, oh,baby!  Dutch Baby, that is.  A puffy, soufflé -like pancake for breakfast, brunch, or anytime at all.  The one I made for a treat recently had my fave fruit in the batter, (peaches) and a stone fruit (plums) compote to spoon on top when served.  This is so fun to make.  I love the way it puffs up in the oven, and then immediately starts to deflate when you take it out.  That’s what its supposed to do–forming a depression in the center that you can fill with all kinds of good things.  Like fruits, jam, syrup, or even sautéed vegetables if serving it as a lunch or dinner entree.

The title given to the recipe I used is Peach Dutch Baby Pancake with Cherry Compote.  I didn’t have, nor could I find, any cherries, so I substituted plums.  A little tart and a little sweet, beautiful pink color,  they worked for me and tasted wonderful.  It occurred to me after tasting it that this compote would make a good topping for ice-cream also.

COMPOTE

  • 1/4 cup honey
  • 2  3-inch strips lemon peel
  • 1 Tablespoon fresh lemon juice
  • 2 cups fresh or frozen (thawed) cherries (about 1 lb.), stemmed, pitted, halved
  • or substitute an equal amount of another stone fruit, such as plums, nectarines, peaches, apricots

1.  Bring honey, lemon peel and lemon juice plus 1/2 cup water to a boil in a small heavy saucepan.

2.  Add fruit and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes.

3.  Transfer compote to a medium bowl and chill.

4.  To make ahead:  Compote can be made 1 day ahead.  Cover and chill,  Remove lemon peel just before serving.

PANCAKE

  • 4 Tablespoons, ( 1/2 stick ) butter, divided
  • 4 large eggs
  • 3/4 cup flour
  • 3/4 cup whole milk
  • 3 Tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2  peaches, halved, pitted, cut in to 1/4″-thick wedges
  • powdered sugar for dusting

1.  Preheat oven to 425 degrees.  Melt 2 Tablespoons butter in a small saucepan or in the microwave;  pour into a blender container.  Add eggs, flour, milk, 1 Tablespoon sugar, vanilla, and salt. Blend batter till smooth;  leave in the blender and set aside.

2.  Heat a 12-inch cast-iron ( or other oven-proof) skillet over medium heat.  Add remaining 2 Tablespoons butter and remaining 2 Tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes.

Add peaches to skillet; increase heat to medium-high and cook until softened, about 2 minutes.

3.  Briefly reblend pancake batter.  Pour evenly over peaches and transfer to oven.

4.  Bake pancake until puffed and golden brown all over, 17-20 minutes.

It will deflate as soon as it’s removed from the oven. Dust pancake with powdered sugar and serve immediately.  Serve with compote alongside.

Dutch Baby Pancake with Plum Compote

SOURCE:    Bon Appetit,  August, 2012

Blueberry Crumb Breakfast Cake

Posted by deliciousonadollar in Breakfast, Brunch, Cakes and tagged with , , , , ,

The original name for this recipe was Blueberry Crumb Bread.   In my mind breads are baked in a bread/loaf pan.  If you  bake it in a square or round baking pan, it is no longer bread, but some form of cake.  I know, I know, a minor technicality, but to please me I’m calling it cake, because it gets baked in a baking pan.

There are many descriptive phrases I would apply to this recipe such as:   tastes very good, great for breakfast or brunch, quick to make, good use of blueberries, and good for you.  One cup of blueberries supplies 27% of your daily requirement of vitamin E, and contain antioxidants as well.  So there is every reason to make and eat this enjoyable “cake”.  The day I made it, I baked it late in the afternoon so it was still warm for dinner and we had it for dessert with a scoop of vanilla ice-cream.  But hot out of the oven it would be a wonderful addition to your Sunday morning breakfast.

BLUEBERRY CRUMB CAKE

SERVINGS:    10 PIECES

INGREDIENTS

  • 1 &  1/3 cups flour
  • 3/4 cup firmly packed brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2/3 cup non-fat buttermilk ( No buttermilk?   In a measuring cup combine 2/3 cup low-fat milk and 1 teaspoons vinegar or lemon juice.  Stir and let stand a few minutes before using ).
  • 1 large egg
  • 1 cup fresh or frozen blueberries
  • 1/4 cup chopped nuts (optional)

PREPARATION

1.  Preheat oven to 350 degrees F.  Spray a 9-inch square or round baking pan with non-stick spray.

Flour, salt and brown sugar in the bowl.

2.  In a large bowl, combine flour, brown sugar, and salt.  Mix well.  Using a pastry blender or 2 knives, cut in butter until coarse crumbs form.

3.  Remove 1/3 cup of this mixture to a small bowl; set aside to be used for topping.  Add baking powder, baking soda, cinnamon and nutmeg to remaining flour mixture.

4.  In another small bowl, combine buttermilk and egg.  Mix well.  Add to flour mixture, stirring until just moistened.  Spoon batter into prepared pan; smooth top.

5.  Sprinkle the berries over the top of the batter.  If necessary, use the palm of your hand to gently smooth the berries into an even layer.

6.  Combine the reserved topping and nuts (if using).  Sprinkle over the berries.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes.  Place pan on a wire rack and cool slightly.

SOURCE:   Healthy Meals in Minutes

Peach Cobbler Scones

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , ,

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