PEACH COBBLER “SAMMICHES” (SCONES)
Source: Joy the Baker
Recipe makes about 8 scones.
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter, cold and cut into cubes
- ¼ cup vegetable shortening, cold and cut into cubes (if you don’t have shortening you can certainly substitute unsalted butter–Im a butter gal, so I skipped the shortening and went for the ¾ cup ice cold butter)
- 1 egg, beaten
- ¾ cup buttermilk, cold
- 1 teaspoon pure vanilla extract
- 1 ripe peach, sliced thin
- ¼ cup buttermilk, for brushing
- 2 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
- TIP: If you’re a baker, always keep an extra stick or two of butter in your freezer. Comes in clutch when you decide to make dough from scratch last minute! Sounds like an oxymoron, I know.
- Anyways, cut in butter (and shortening if you are using) until mixture resembles coarse meal. Use your hands to break the fat cubes into the dry ingredients. Some of the fat bits will be the size of peas and some fat bits will be the size of oat flakes. It’s great to have a varied texture for this buttery, almost dessert-like scone.
- In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork.
- Place a rack in the center of the oven and preheat to 400-degrees Fahrenheit. Line a baking sheet with parchment paper or lightly spray with Pam and set aside.
- Add the liquid to your flour-butter mixture all at once, stirring enough to make a soft dough.
- Turn out onto a floured board (or I like to use two pieces of wax paper if I want to clean up faster) and knead about 15 times.
- If the butter has warmed too much in the making of the dough, shape the batter into a dish, wrap in plastic wrap, and let rest in the fridge for 15 minutes. If the butter is still cool, shape the dough into a disk and, on a well floured surface, roll dough to a little less than ½-inch thickness. The dough will be rolled just thinner than a biscuit dough that you would cut biscuits from, but this time it will be a long rectangle.
- Brush half of the rolled out dough with buttermilk. Arrange peach slices, in a single layer, across the buttermilk moistened dough.
- Sprinkle with half of the cinnamon sugar mixture.
- Carefully fold the empty side of dough over the peach sliced layer. Press gently together.
- Add a bit of flour to your hands and press the edges of the dough in, creating more of a rectangle shape than a half circle shape. Using a floured knife, slice dough into eight even pieces. See…Peach cobbler sammiches!
- Place dough on prepared baking sheets, leaving about 1 ½-inches of room around each scone for spread while baking. If dough has warmed, and feels mushy, place in the fridge for 20 minutes to re-chill. Remove from the fridge.
- Brush each scone top with buttermilk, and sprinkle with remaining cinnamon sugar.
- Bake scones for 15-18 minutes, until golden brown and cooked through.
- Remove from oven and allow to cool for 15 minutes before serving. Scones are best served warm, on the day they’re made, with soft butter.
They didn’t get me any boys this time, but they did travel well to the PA countryside, where they were greeted by some of my favorite, “always hungry” New Hope-ians. They shared one on the way to pool, we shared one on the way back, and I’m pretty sure a few made it happily back to their butcher block table for breakfast the next morning. (Evidence can be viewed in the last photo.)
“Friends don’t let friends eat bad breakfast.” - Juliet
Ain’t that the truth, sistah.