Peach Cobbler Scones
Delicious, layered peach scones topped with cinnamon sugar! This homemade recipe is packed with peaches that turn velvety and soft as they bake.
Servings: 8
Calories: 283kcal
Equipment
- pastry cutter
- bench scraper
- baking sheet
Ingredients
Dough
- 2 cups all-purpose flour (245 grams)
- ¼ cup sugar (50 grams)
- 2 teaspoons baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- 8 tablespoons butter (112 grams)
- ⅓ cup buttermilk (80 grams)
- 1 egg
- 1 teaspoon vanilla extract (5 grams)
To Finish
- 2 tablespoons milk (30 grams; for brushing)
- 2 peaches (8 ounces total; in ¼ inch slices)
- 2 tablespoons sugar (25 grams)
- ¾ teaspoon cinnamon (optional)
Instructions
- Mix together flour, ¼ cup sugar, baking powder, salt, and baking powder.
- Dice the butter into small pieces. Use a pastry cutter or two knives to cut the butter into the flour mixture, until it's in small but uneven pieces.
- In a measuring cup, combine the buttermilk, egg, and vanilla. Pour it into the flour mixture, and use a fork to toss everything around until a rough dough forms.
- Use your hands to pat the remaining dry bits onto the dough, then turn out onto a floured surface. Knead (fold the dough in half onto itself) 8-10 times.
- Roll out the dough to a 12x10 inch rectangle. Brush half the dough with milk.
- Layer ¼ inch slices of peach over the brushed dough. Mix together the sugar and cinnamon, and sprinkle half of it over the peaches.
- Fold the empty dough over the peaches. Brush the surface with milk, and sprinkle with remaining cinnamon sugar.
- Cut the scone dough into 8 pieces. (I usually prefer cutting scones into triangles for scones, but the dough slips a bit. Squares bake better here.) Place on a parchment-lined baking sheet. Refrigerate for 20 minutes.
- After the sconess chill, Bake at 400F for 12-15 minutes. They'll brown a little on top, and a toothpick inserted into the scone dough (but not the peach) should come out clean.
- Eat warm. Store at room temperature. These scones are best eaten the same day; the peaches will begin to make them soggy over time.
Notes
Use cold butter, which will help the scones hold their shape a little. If using salted butter, cut out the salt.
I usually make sour milk in place of buttermilk. Combine 1 teaspoon of vinegar or lemon juice with enough milk to make ⅓ cup. You can also use yogurt thinned with milk.
Don't overwork the dough; if you do, the scones will be tough.
Don't skip chilling the scones, as this helps the scones rise better.
I originally thought these were more biscuit-like; now I disagree, so I've changed the name.
Adapted from Joy the Baker.
Calorie count calculated in MyNetDiary and is an estimate only.
Nutrition
Calories: 283kcal
