Peach Cobbler Scones

from Tracy’s Culinary Adventures

Ingredients:

• 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

Directions:

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. Cut dough into eight equal pieces and transfer to the prepared baking sheet.

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. 🙂