Peach Cobbler Scones
Recipe type: Breakfast
Prep: 
Cook: 
Total time: 
Serves: 10
 
Ingredients
  • FOR CINNAMON SUGAR:
  • 2 tbsp. sugar
  • ¾ tsp. ground cinnamon
  • FOR SCONES:
  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ¾ cup COLD butter, cut into cubes
  • 1 large egg, beaten
  • 1 tsp vanilla extract OR almond extract
  • ¾ cup buttermilk or soured milk, plus more for brushing
  • 2 ripe peaches, sliced thinly
Instructions
  1. In a small bowl, combine sugar and cinnamon - set aside.
  2. For the dough, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk briefly to blend.
  3. Add the cubed, cold butter cut the butter into the dry ingredients using a pastry cutter or two knives until the largest butter pieces are the size of peas.
  4. In a small bowl, combine the egg, vanilla, and buttermilk. Add to flour mixture and mix with a fork until a dough forms. Knead briefly with your hands, about 10-15 times, until the dough has come together. Do not overwork the dough - it can result in tough, dense scones rather than flaky ones.
  5. Preheat the oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
  6. Turn the dough out onto a well-floured work surface - I used a large silicone mat to make the folding step easy as I could just pick up half the mat and fold it over without any risk of breaking the dough. Wax paper or parchment paper would also work. (If the dough is too soft to shape, chill it for 10-15 minutes before proceeding.)
  7. Roll the dough out into a 10 x 12-inch rectangle. Brush half of the dough lightly with buttermilk. Lay the peach slices in a single layer over the buttermilk side of the dough. Sprinkle evenly with about half of the cinnamon-sugar mixture. Carefully fold the other side of the dough over the peaches as if closing a book.
  8. Slice the dough into 10 equal-sized pieces and transfer to the prepared baking sheets. Brush the top of each scone with a bit more buttermilk and sprinkle with additional cinnamon sugar. Bake until the tops are golden brown and the scones are baked through, about 17-20 minutes. Let cool 2-3 minutes on the baking sheet, then carefully transfer to a wire rack to cool further. Serve warm.
Notes
To sour milk (if you don't have buttermilk), pour 1 tsp of vinegar or lemon juice into a measuring cup, then fill to required amount with regular 1% or 2% milk - despite it's name, buttermilk is not a high-fat milk. Let stand for 3-5 minutes to let it sour - if you do this first it will be ready when you are done mixing your dry ingredients. These scones freeze well - let cool completely, then freeze, individually wrapped, and reheat in the microwave for 45 seconds or as needed.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/08/peach-cobbler-scones/