Guest Post: Peach Cobbler Scones
Guess who’s back? Emily’s back! She’s here to share her wondrous looking recipe for Peach Cobbler scones. Because what’s better than peach cobbler? Peach cobbler with more dough and butter. Yes please.
Peach Cobbler Scones
There are few summer treats more perfect than ripe peaches. Each time I’m at a farmer’s market I find myself buying them by the basket full. In my opinion, one of the greatest feelings is biting into a peach and having the juices drip down your face, because that is how you know you just scored a perfect piece of fruit.
Peaches are great in their fresh whole form but something this perfect should not be limited. They are delicious thrown on the grill, baked into a pie, or even used in salsa. Let me tell you though, these scones are the way to go. Guys, seriously, they’re genius.
Scones (Adapted from Joy the Baker)
– 3 cups all-purpose flour
– 1/4 cup granulated sugar
– 3 tsp baking powder
– 1/2 tsp baking soda
– 3/4 tsp salt
– 3/4 cup cold unsalted butter, cubed
– 1 egg, beaten
– 3/4 cup cold water
– 1 tsp vanilla extract
– 2 ripe peaches, thinly sliced
– 1/4 cup cream, for brushing
– 2 tbsp sugar combined with 2 tsp cinnamon
Preheat your oven to 400oF. In a large bowl combine flour, buttermilk powder, sugar, baking powder, baking soda, and salt. Using your hands or a pastry blender, cut in the butter. In another bowl, combine egg, water, and vanilla. Add the wet ingredients to the dry ingredients, stirring until just combined.
On a floured surface, knead your dough until it comes together nicely. Roll it out until it is about 1/2 and inch thick (I just used my hands a patted it out). Brush half of the flattened dough with cream and arrange the sliced peaches on the same half. Sprinkle with half of the cinnamon sugar mixture. Fold the plain half of the dough over the peachy half and press it together lightly. Do your best to shape it into more of a rectangle. Using a sharp knife, cut the dough into eight even pieces.
Place your scones on a parchment lined baking sheet. They will spread a little, so leave some room. Place in the fridge for about 15 minutes. Then brush the top of each with buttermilk and sprinkle with more cinnamon-sugar.
Bake 15-20 minutes, until golden brown. Allow to cool slightly before devouring.