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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A recipe from Rachael Ray. Something that would be great as breakfast. Ingredients:
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:
1. 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.
2. 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.
3. 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.
4. Bake the rounds until golden-brown, 20 to 25 minutes. Let cool on the baking sheet.
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