Recipe by Boomette
A recipe from Rachael Ray. Something that would be great as breakfast.
Top Review by Hill Family
Mine turned out more like pancakes then pattycakes. My dough was also very wet and not rollable. I coated them with peach syrup and ate them for breakfast. The really great thing is that they hold together like a cake or cookie so my 15 month old could hold one in her hand and eat it. I will make these again because they tasted great.
- 4 peaches, peeled and cut into 1/2-inch pieces (1 1/4 pounds)
- 1⁄4 cup sugar
- 4 teaspoons sugar
- 1 tablespoon lemon juice
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into small pieces
- 1 cup heavy cream
Directions See How It's Made
- Preheat the oven to 400°F In a large bowl, combine the peaches, 2 teaspoons sugar and the lemon juice. Let stand for 15 minutes.
- In a large bowl, whisk together the flour, 1/4 cup sugar, the baking powder and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Measure out 1 1/2 tablespoons cream and set aside; stir the remaining cream into the flour mixture until just combined, then gently fold in the peach mixture and any juices.
- On a lightly floured work surface, pat the dough into a 6-by-9-inch rectangle. Using a 3-inch round cookied cutter, cut out 6 rounds; combine the scraps and cut out 2 more rounds. Transfer the rounds to a parchment-paper-lined baking sheet. Brush with the reserved cream and top with the remaining 2 teaspoons sugar.
- Bake the rounds until golden-brown, 20 to 25 minutes. Let cool on the baking sheet.