Cornmeal Scones With Mint Peaches

Submitted by SusieQusie

"I found this recipe in a little ad supplement of the Fort Worth Star Telegram. Posting it here for Zaar World Tour II and also so I don't lose it!"

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 8

ingredients

• Scones

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup cornmeal
• 1 tablespoon baking powder, plus
• 1 teaspoon baking powder
• 1⁄4 teaspoon kosher salt
• 4 tablespoons granulated sugar
• 4 tablespoons unsalted butter, cold, cut into cubes
• 1 cup heavy cream
• 1 tablespoon heavy cream

• Peaches

• 1⁄2 cup sugar
• 1⁄2 cup water
• 4 ripe peaches, peeled, pitted & sliced
• 16 mint leaves, torn

directions

1. Make a simple syrup for the peaches:

2. Combine sugar & water in a small saucepan and bring to a boil. Swirl the pan until all the sugar dissolves. Remove from heat & cool in the fridge. (We'll use it later).
3. Preheat oven to 425 º.
4. Place flour, cornmeal, baking powder salt & 3 tablespoons of sugar in food processor. Pulse to combine.
5. Add butter and pulse to a coarse meal texture.
6. With machine running, quickly pour in 1 cup cream. Stop mixing when dough starts to come together. Don't overwork!
7. Place dough on a floured work surface & bring it together with your hands. Shape into a circle 1 1/4 inches thick. Cut into 8 wedges.
8. Place the scones on a greased baking sheet. Brush with the remaining 1 tablespoon of cream & sprinkle with remaining sugar.
9. Bake 15 minutes until set & light golden brown.
10. Remove from oven & cool.
11. Toss the peaches in a bowl with 3 tablespoons cooled simple syrup & the mint leaves. (Store remaining syrup in the fridge for later use).
12. Let peaches sit for 10 minutes then puree 1/4 of the mixture & add back.
13. To serve, split scones in half & place on plates. Divide peaches and pour over. Replace scone tops.