Peach Cobbler Scones
As L.M. Montgomery said, “I’m so glad I live in a world where there are Octobers”.
October and I are homies, I’m really excited it’s here — but it’s been 75 degrees during the day here in LA, so I’m still saying goodbye to my other best homie, Summer. These peach cobbler scones are a pretty good farewell. They combine two of my favorite things, scones and summer peaches (you’ve probably noticed I have a lot of favorite things).
PEACH COBBLER SCONES
Via Joy the Baker
3 cups all-purpose flour
1/4 cup granulated sugar
3 tsp baking powder
1/2 teaspoon baking soda
3/4 tsp salt
1/2 cup unsalted butter, cold and cut into cubes
1/4 cup vegetable shortening, cold and cut into cubes (Joy says you can use more butter in place of shortening, which I did because I don’t trust shortening. I borderline equate it with Spam. But anyway)
1 egg, beaten
3/4 cup buttermilk, cold
1 tsp vanilla extract
1 peach, thinly sliced
1/4 cup buttermilk for brushing
2 tbl granulated sugar
3/4 tsp cinnamon
Place rack in the center of the oven and preheat to 400 degrees.
In a medium-sized mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter if you’re fancy, or your fingers like me if you’re not, cut the butter/shortening into the dry ingredients, breaking it up until the mixture resembles a coarse meal — some pieces will be bigger than others, but mix until the largest are no bigger than peas.
In another bowl, combine egg, buttermilk and vanilla and beat lightly with a fork. Add the liquid ingredients to the dry all at once, stirring until a soft dough forms.
Turn the dough out onto a floured surface and knead about 15 times. If by this point the butter has warmed too much and made the dough soft, shape the dough flat into a dish, cover with plastic wrap, and stick it in the fridge for about 15 minutes to cool.
If the butter is still cool, or once it has cooled, flatten the dough into a disk and on a well-floured surface, roll out with a rolling pin until it is about 1/2 inch thick — just thinner than biscuit dough would be.
Brush half of the circle of dough with buttermilk.
Arrange peach slices in a single layer on the buttermilk-covered half of the dough and sprinkle with half of the cinnamon-sugar mixture.
Carefully fold the empty side of the dough over the peach-covered layer and press gently together. Press the edges of the dough in (you may need to flour your hands first), forming it into more of a rectangle than a semi-circle shape. Using a floured knife, slice the dough into 8 even pieces.
If the dough has warmed and feels too soft, put it in the fridge for 15-20 minutes to cool. Once they are ready, place scones on baking sheets lined with parchment paper, with at least 1 1/2 inches separating each.
Brush the top of each scone with remaining buttermilk and sprinkle with remaining cinnamon sugar.
Bake 15 – 18 minutes, until golden brown and cooked through. Allow to cool slightly, and serve warm with butter or jam.