1 cup plus 1 tablespoon unsalted butter, very cold
1 1/2 cups buttermilk
1 teaspoon grated lemon zest
Melted butter and crystal sugar, for topping
Heat the oven to 400 degrees F. Butter a baking sheet.
Put the peaches in the freezer briefly so that they are easier to mix with
Sift the flour, baking powder and baking soda into a large mixing bowl.
Add the sugar and salt and stir to mix with a wooden spoon.
Cut the butter into
1/2-inch cubes and scatter over the dry ingredients. Cut together with a pastry
blender, but do not over-mix. You want to end up with a coarse mixture with
pea-size lumps of butter visible.
Add the buttermilk all at once along with the lemon zest and mix gently
with the wooden spoon. Continue to mix just until you have a dough that holds
together. You still want to see some of the butter pieces at this point, which
will add to the flakiness of the scones once they are baked.
Dust your work surface with flour, and turn the dough out onto it. Using
your hands, pat the dough into a rectangle about 18 x 5-inches and 1 1/2 inches
thick. Brush the top with the melted butter and then sprinkle with the sugar.
using a chef's knife, cut the dough into 12 triangles and transfer to the
prepared baking sheet.
Bake the scones until the tops are lightly browned, 25 to 35 minutes.
Remove from the oven and serve immediately.
Yield: 1 dozen
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