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!
fresh peaches, peeled and sliced (or 8 oz frozen peaches, defrosted and drained)
NUTRITION INFO
Serving Size: 1 (296) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 866.8
Calories from Fat 324 g37 %
Total Fat 36 g55 %
Saturated Fat 22.3 g111 %
Cholesterol 93.3 mg
31 %
Sodium 678.8 mg
28 %
Total Carbohydrate
125.8 g
41 %
Dietary Fiber 3.6 g14 %
Sugars 48.1 g192 %
Protein 12.2 g
24 %
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DIRECTIONS
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.