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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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! 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.
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