Cornmeal Scones With Mint Peaches |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe in a little ad supplement of the Fort Worth Star Telegram. Posting it here for Zaar World Tour II and also so I don't lose it! Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup cornmeal |
1 tablespoon baking powder, plus |
1 teaspoon baking powder |
1/4 teaspoon kosher salt |
4 tablespoons granulated sugar |
4 tablespoons unsalted butter, cold, cut into cubes |
1 cup heavy cream |
1 tablespoon heavy cream |
1/2 cup sugar |
1/2 cup water |
4 ripe peaches, peeled, pitted & sliced |
16 mint leaves, torn |
Directions:
1. Make a simple syrup for the peaches:.
2. Combine sugar & water in a small saucepan and bring to a boil. Swirl the pan until all the sugar dissolves. Remove from heat & cool in the fridge. (We'll use it later).
3. Preheat oven to 425 ยบ.
4. Place flour, cornmeal, baking powder salt & 3 tablespoons of sugar in food processor. Pulse to combine.
5. Add butter and pulse to a coarse meal texture.
6. With machine running, quickly pour in 1 cup cream. Stop mixing when dough starts to come together. Don't overwork!
7. Place dough on a floured work surface & bring it together with your hands. Shape into a circle 1 1/4 inches thick. Cut into 8 wedges.
8. Place the scones on a greased baking sheet. Brush with the remaining 1 tablespoon of cream & sprinkle with remaining sugar.
9. Bake 15 minutes until set & light golden brown.
10. Remove from oven & cool.
11. Toss the peaches in a bowl with 3 tablespoons cooled simple syrup & the mint leaves. (Store remaining syrup in the fridge for later use).
12. Let peaches sit for 10 minutes then puree 1/4 of the mixture & add back.
13. To serve, split scones in half & place on plates. Divide peaches and pour over. Replace scone tops.
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