Prep 20 mins
Cook 15 mins
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!
- 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)
- 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.
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!
I think that this recipe is very easy and delicious! It is a hit with my family. My processor is not a large one, so I just cut the recipe in half. I also have mixed it half / half, then combined it all together on my counter. Both ways work very well. YUMM!
These scones tasted fine but they were not spectacular. The dough is difficult to work with and nearly impossible to make in a food processor as stated in the recipe. I have an 11-cup capacity Cuisinart (not a giant but certainly not small potatoes either) and it was overflowing so I ended up dumping the whole mess in my large mixer instead for the buttermilk addition. Even that was very full and the dough was incredibly sticky so I ended up adding about 1/2 cup of additional flour. I would imagine a commercial food processor could do it or you could half the recipe. I cut the scones into smaller triangles since I was taking them to a meeting and they were still very large. They also opened up (like turnovers almost) in the oven and were not very attractive. But, again, they tasted ok and everyone at my meeting liked them. I don't think I would make them again though. I will probably stick to my regular scone recipe (Paula Deen's) and just add peaches and peach jam to the mix.