I could eat scones for breakfast nearly every day and be a happy camper.
Well, maybe not when I went to put on my jeans....but at the table? I'd be happy.
The thing is, they have to be good scones. Like, you know, soft....buttery....tender.....if they have those qualities, I pretty much don't care what flavor they are. Apple, pumpkin, cherry almond, berry, whatever. It's all good.
Maybe I just have bad luck, but it seems like every scone I've had from a restaurant (Starbucks, Panera Bread, and the like) has been a bit dry and stale tasting. Oh, they weren't so bad that I wasted the
fortune $3 they cost and tossed them in the garbage, but they just don't hold a candle to homemade. In taste or value. So in general, I prefer to make my own at home.
These are a really fun variation on the normal type of scones - because they're basically like a peach sandwich. Sweet, rich dough encasing juicy peaches, sprinkled with cinnamon and sugar, and baked until golden.
Okay, to be perfectly fair, I'll admit that Grant wasn't the hugest fan. But that's mainly because he doesn't really care for peaches unless they're plain....and he prefers scones with either frosting (ha, who wouldn't?) or a thick layer of jam, which would really be kind of weird on these scones.
But the kids and I didn't mind because that meant more for us. We thought they were incredible.
Peach Cobbler Scones
makes 8 huge scones or 16 smaller ones
adapted slightly from Joy the Baker
3 cups flour (I used half white whole wheat, half all-purpose)
1/4 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3/4 cup butter, cold and cut into cubes (I used salted)
1 egg, beaten
3/4 cup buttermilk, plus a couple Tablespoons for brushing
1 tsp. pure vanilla extract
1 ripe peach, sliced thin (or more if needed)
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
1. Preheat oven to 400° and line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse meal. Don't leave any chunks of butter larger than peas.
3. In another bowl, combine egg, buttermilk, and vanilla. Beat lightly with a fork. Add to the flour mixture all at once, stirring enough to make a soft dough.
4. Turn onto a floured surface and knead about 15 times. If the butter has warmed too much in the making of the dough, shape the batter into a disk, wrap in plastic wrap, and let rest in the fridge for 15 minutes.
I didn't have this issue - mine was fine.
If the butter is still cool, shape the dough into a disk and on a well-floured surface, roll dough to a little less than 1/2-inch thickness, making a rectangle about 12 x 10 inches, or a little larger.
5. Brush half of the rolled dough with buttermilk. Arrange peach slices, in a single layer, across that side of the dough. Combine the sugar and cinnamon in a small bowl and sprinkle half of it over the peaches.
6. Carefully fold the empty side of dough over the peach layer. Press gently together. Add a bit of flour to your hands and press the edges of the dough in, creating more of a rectangle shape than a half-circle shape. Slice dough into 8 or 16 pieces.
7. Place scones on prepared baking sheet, leaving about 1 1/2 inches of room around each scone for spread while baking. If dough has warmed and feels mushy, place in fridge for a few minutes to re-chill. Again, I didn't have this issue. Brush each scone top with buttermilk and sprinkle with remaining cinnamon sugar.
8. Bake scones for 15-18 minutes, until golden brown and cooked through. Remove from oven and allow to cool for 10-15 minutes before serving. Scones are best served warm, on the day they're made - but they're pretty tasty the next day too. :)