These Peach Cobbler Scones are flaky and tender… the epitome of summer, with a sprinkling of cinnamon sugar on top. :)
Yes, I know that says Peach Shortbread Scones. They are really Peach Cobbler Scones. Details, details… the DETAIL that is important is how excellent these scones are, no matter what they are called. :) To say that I loved these scones is an absolute understatement. I LOVED these scones. Sorry for shouting, it’s true though.
I made these scones at the tail end of summer last year, with the last of the impossibly delicious and super fresh Georgia peaches that come into Nashville by the truckload. I don’t think I’ve had a bad peach since moving south. But a bad apple? By the dozen, unfortunately. But this isn’t apple season… it’s peach season! So let’s celebrate with these scones. :) I waited patiently to share them with you, but now I’ll have to make another batch with the first peaches of the year.
These scones are such a treat, and a wonderful way to enjoy fresh peaches. Normally fruit scones can be difficult to work with because the juices soak into the pastry dough, but this time the fruit is layered between the dough, cobbler style. Hence the name, ha. The dough bakes up around the peaches, creating a delicious pillowy effect. A dusting of cinnamon sugar completes these tasty treats. When you make them, be sure to use good peaches. There’s not much added sugar so the sweetness is totally fruit-driven. Enjoy!
Peach Cobbler Scones
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup cold unsalted butter, cut into 1/4-inch pieces
- 1 large egg
- 3/4 cup cold buttermilk + extra for brushing
- 1 teaspoon vanilla extract
- 1 1/2 ripe peaches, thinly sliced – can leave skin on or peel it off
- 1 tablespoon sugar
- 1/4 plus 1/8 teaspoon ground cinnamon
Preheat oven to 400 F. Line a baking sheet with parchment paper or a silpat.
Whisk the flour, sugar, baking powder, and baking soda in a large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs [butter pieces shouldn’t be larger than a pea]. In a measuring cup or small bowl, use a fork to beat together thee egg, 3/4 cup buttermilk, and vanilla. Pour into the bowl with the dry ingredients and use a fork to gently mix until dough comes together.
Turn dough out onto a floured countertop. Gently knead a few times to bring dough together, then press into a 12×10 inch rectangle. Brush the long half of the dough with buttermilk, then place peach slices in a single layer over the buttermilk-brushed dough. Fold the opposite side of the dough and place on top of peaches to cover completely, then press edges gently to close.
Refrigerate scones for at least 20 minutes if they are soft, then combine sugar and cinnamon. Brush top of scones with buttermilk and then sprinkle with cinnamon sugar. Bake for 16-18 minutes, or until golden brown and the edges don’t appear wet/gooey. Cool on a wire rack for 5-10 minutes before serving.
Unbaked scones can be frozen until ready to bake, just add a few minutes to baking time. Scones are best within two days of baking, but refrigerate any leftovers and they’ll last a little longer. :)