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Peach Jam Scones
Nb persons: 0
Yield: 8 large scones
Preparation time:
Total time:
Source: Rather Sweet Bakery
| 6 c. | flour |
| 1 1/4 c. | sugar |
| 1/4 c. | baking powder |
| 1/4 tsp. | salt |
| 1 1/2 c. (3 sticks) | chilled unsalted butter |
| 1 1/2-2 c. | buttermilk |
| 1/2 c. | peach jam |
| 3 | fresh peaches, peeled and sliced , or 1 (8 oz.) pkg. frozen peaches, defrosted and drained |
Preheat the oven to 425 degrees. In the bowl of a food processor fitted with a metal blade, process the flour, 1 c. of the sugar, the baking powder, and salt for about 30 seconds. Cut the butter into 1/2" cubes and add it to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly. With the processor running, slowly pour 1 1/2 buttermilk through the feed tube. Stop the processor as soon as the buttermilk has been added. If the dough has begun to stick together as a ball, remove it. If not, add more buttermilk, 1 Tb. at a time, and pulse until the dough begins to clump up and form a ball.
Place the dough on a lightly floured flat surface. Use your hands to pat the dough into a 1/4" thick rectangle, about 12x10. Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices in a single layer on top of the jam. Fold the plain dough over the peaches to make a 12x5" rectangle with the jam and peaches folded inside. Cut the dough into 8 triangles and sprinkle the top of the scones with the remaining 1/4 cup sugar. Bake on an ungreased baking sheet for 10-15 minutes, until the scones are a light golden brown. Serve warm or at room temperature.
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