Bread Recipes
Buttermilk Peach Scones
Yield: 1 dozen
Ingredients
- 1 ripe peach, pitted, 1/4 inch dice
- 4 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 1/4 teaspoons salt
- 1 cup + 1 tablespoon unsalted butter, very cold
- 1 1/2 cups buttermilk
- 1 teaspoon grated lemon zest
- Melted butter and crystal sugar, for topping
Instructions
- 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 the dough.
- 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.