Peach Cobbler Scones

Peach cobbler scones

Oh scones, how I love thee! I feel like for a while, I was baking every Sunday, but somehow that has stopped. I'm sure that part of the reason is that it is summer, but I think that is the very same reason that I felt that I had to bake these scones. Peaches are one of my favorite summer fruit. I've eaten them in muffins, on sandwiches, in salads, and of course just as they are, but I haven't ventured into making scones with them until now.  Traditionally, when I think of peach cobbler, I think of dessert. But, with these scones, it is totally acceptable to eat peach cobbler for breakfast! A hot mug of coffee and a fresh peach cobbler scone…how much better can my mornings be?

For the Scones:
3 cups Flour
1/4 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
1 1/2 sticks Butter, cold and cut into cubes (whoops, not exactly healthy!)
1 Egg, beaten
1 teaspoon Vanilla Extract
3/4 cup Buttermilk, plus more for brushing
1-2 Ripe Peaches, sliced thin

For the Cinnamon Sugar:
2 tablespoons Sugar
3/4 teaspoon Ground Cinnamon

To make the dough, combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk briefly to blend. Add the butter to the bowl and cut it into the dry ingredients with a pastry cutter or two knives until the mixture resembles coarse meal and the largest butter pieces are the size of peas. Stir in the egg, vanilla, and buttermilk and gently mix with a fork until a dough forms. Knead briefly, about 10-15 times, until the dough comes together. Be careful not to over handle the dough, as it can result in tough, dense scones. Preheat the oven to 400 degrees and line baking sheets with parchment paper. Turn the dough out onto a well floured work surface. At this point, if the dough is too soft to shape, chill for 15 minutes before proceeding. Roll the dough out into a 10x12-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 half of the cinnamon-sugar mixture and carefully fold the other side of the dough over the peaches, as if closing a book, pressing down gently. Slice the dough into 8-10 equal size pieces. At this point, the shaped, unbaked scones may be frozen on a baking sheet and transferred to a freezer-safe container. Brush the top of each scone with buttermilk and sprinkle with additional cinnamon-sugar. Bake until the top of the scones are golden brown and baked through, about 15-18 minutes, rotating the pans halfway through baking. Let cool for 2-3 minutes on the baking sheet before carefully transferring to a wire rack to cool further. Serve warm. If baking frozen scones, add a few minutes to baking time.

SOURCE: Joy the Baker, via Annie's Eats