Recipe by winkki
From the local paper, a recipe made popular at the Rather Sweet Bakery in the Texas hill country. The jam and peaches are baked as a filling layer inside the scone...wonderfully different!
Top Review by swissms
We enjoyed these scones for breakfast this morning with a cup of tea. I used frozen peaches (thawed) but used a peach jam from a local peach orchard. I did cut the recipe in half in order to fit the dough ingredients in my standard-sized food processor. I had no trouble with the dough coming together. I used a tri-fold on the dough rather than just folding in half and then baked a few minutes longer to ensure the centers were cooked through (covering with foil when they became golden brown). I got 8 "normal" sized scones even though I made only half the recipe. I do think next time I may chop the peach segments into smaller bit-sized pieces. Very tasty. Thanks for sharing the recipe!
- 6 cups all-purpose flour
- 1 1⁄4 cups sugar
- 4 tablespoons baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups unsalted butter, cold (equal to 3 sticks or 24 Tbsp.)
- 1 1⁄2-2 cups buttermilk
- 1⁄2 cup peach jam
- 3 fresh peaches, peeled and sliced (or 8 oz frozen peaches, defrosted and drained)
Directions See How It's Made
- Preheat oven to 425F.
- In lg food processor bowl fitted with metal blade, process flour, 1 cup of the sugar, baking powder, and salt for 30 seconds.
- Cut butter into 1/2" cubes and add to flour mixture, pulsing blender until mixture is crumbly.
- With processor running, slowly add 1-1/2 cups of buttermilk through top tube; turn off as soon as buttermilk is added.
- If dough is beginning to get sticky, remove it; otherwise continue adding buttermilk, 1 Tbsp at a time, until it begins to form a ball and then remove it.
- On a lightly floured surface, pat dough into 1/4" thick rectangle (approx 12"x10").
- Spread a thin layer of jam lengthwise over half the dough.
- Arrange peach slices in a single layer over the jam.
- Fold plain dough over the peaches to make a 12"x5" rectangle (like closing a book).
- Cut dough into 8 triangles and sprinkle with remaining 1/4 c sugar.
- Bake on ungreased cookie sheet for 10-15 min, until light golden brown.
- Makes 8 large scones.