Peach Jam Scones

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!

• Ready In: 35 mins
• Serves: 8

Ingredients

• 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

1. Preheat oven to 425F.
2. In lg food processor bowl fitted with metal blade, process flour, 1 cup of the sugar, baking powder, and salt for 30 seconds.
3. Cut butter into 1/2" cubes and add to flour mixture, pulsing blender until mixture is crumbly.
4. With processor running, slowly add 1-1/2 cups of buttermilk through top tube; turn off as soon as buttermilk is added.
5. 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.
6. On a lightly floured surface, pat dough into 1/4" thick rectangle (approx 12"x10").
7. Spread a thin layer of jam lengthwise over half the dough.
8. Arrange peach slices in a single layer over the jam.
9. Fold plain dough over the peaches to make a 12"x5" rectangle (like closing a book).
10. Cut dough into 8 triangles and sprinkle with remaining 1/4 c sugar.
11. Bake on ungreased cookie sheet for 10-15 min, until light golden brown.
12. Makes 8 large scones.