Wednesday, May 29, 2013

Peach Cobbler Scones

(As seen in Mainstreet, on Facebook: Mainstreet)

I have found that peaches are bizarrely tasty for this time of year.  Trying not to dwell on the reasons why I offer up this scone recipe as a reminder of the treats warmer weather bring. 

Peach Cobbler Scones
Makes 8-10 scones

  • 750 ml (3 cups) all-purpose flour
  • 60 ml (1/4 cup) white granulated sugar
  • 15 ml (1 tablespoon) baking powder
  • 2,5 ml (1/2 teaspoon) baking soda
  • 15 ml (1 tablespoon) baking powder
  • 2,5 ml (1/2 teaspoon) salt
  • 1,25 ml (1/4 teaspoon) nutmeg
  • 180 g (3/4 cup) unsalted butter, cold, cut into cubes
  • 1 large egg
  • 180 ml (3/4 cup) milk, cold
  • 5 ml (1 teaspoon) vanilla extract
  • 1 large ripe peach*, thinly sliced
  • 60 ml (1/4 cup) milk
  • 30 ml (2 tablespoons) demerara, turbino or brown sugar
  • 2,5 ml (1/2 teaspoon) ground cinnamon

  • Pre-heat oven to 200°C (400°F).  Position rack in the middle of oven.  Line 2 baking sheets with parchment paper.
  • Add first 7 ingredients to a large bowl, and whisk to blend.  Cut in butter until mixture resembles coarse meal.   I
  • In another bowl, combine egg, milk, and vanilla, and beat lightly.  Add the liquid ingredients to dry mixture all at once, and stir with fork until dry ingredients have mostly incorporated. Turn entire contents of bowl out onto a flat clean surface, and knead dough no more than 15 times. You will have a rough, slightly sticky dough. Let dough rest in refrigerator for 15 minutes. 
  • On a lightly floured surface roll out the dough to a 1 cm (1/2 inch) thickness. Try to retain a somewhat symmetrical shape.  Brush entire surface of rolled out dough with half the second quantity of milk.  Arrange peaches in a single layer over half the dough.
  • Combine second quantity of sugar, and cinnamon in a small bowl. Sprinkle peaches with half the sugar/cinnamon mixture.  Fold the dough over itself, press gently, and cut into 8 to 10 rough rectangles. Or use a cookie cutter.** If dough has become too warm chill the scones for 30 minutes in refrigerator before baking. Brush scones with remaining milk, and sprinkle with remaining sugar/cinnamon mixture.  Place scones on baking sheets, and bake until golden brown, and cooked through (about 15 minutes). Let cool slightly before serving. 
  • *Pears, apples or plums thinly sliced would replace the peaches nicely in this recipe. I have not tested this recipe with canned or frozen peaches, but I suspect the cooking time would be a bit longer, and you would have to take care not to let the scones burn by placing a sheet of aluminum foil loosely over the scones for the last few minutes of baking.
  • **Using a cookie cutter, while visually the most appealing, leaves you with the problem of about 2 scones worth of scraps, and a little extra work.  Once you have cut out your scones gather up the scraps, and kneed a few times (peaches and all), to bring the dough back together.  Let the dough rest in refrigerator for 30 minutes. Cut remaining dough with cookie cutter, brush with milk, and sprinkle with sugar/cinnamon mixture.  Bake as directed.

For the lunch box:
Scones are best eaten the same day (like southern biscuits). Once scones have cooled completely wrap them individually in plastic wrap. Place them in a self-sealing plastic bag, taking care to remove as much air as possible, and in the freezer for up to 3 months. Just pop a frozen scone in your lunch box in the morning (they defrost quickly).  Or re-heat from frozen by cooking them in microwave on high for 15-20 seconds.

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