Peach Cobbler Scones Recipes

PEACH SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
• Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
• Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.
• Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

BLACKBERRY PEACH COBBLER SCONES

Steps:

• For the scones: Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, salt and 1 teaspoon of the cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture is crumbly. Fold in the blackberries and peaches. In a measuring cup, whisk together 1/2 cup of the buttermilk and the eggs and add to the flour mixture, stirring gently to combine.
• Turn the dough out onto a work surface dusted with flour and press into a 9-by-6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut the dough into 6 equal pieces (3-inch squares). Cut each square on the diagonal into triangles and transfer the scones to the prepared baking sheet.
• In a small bowl, stir together the remaining 1/2 teaspoon cinnamon with the coarse sugar. Brush the top of each scone with the remaining 2 tablespoons buttermilk and sprinkle with the cinnamon-sugar mixture. Place the baking sheet with the scones in the freezer for 20 minutes.
• Preheat the oven to 425 degrees F.
• For the glaze: Meanwhile, put the blackberries, granulated sugar and 1 tablespoon of the lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and the sugar is dissolved, 5 to 8 minutes, mashing as needed to break up the berries.
• Strain through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to release all the juice. Let cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of the lemon juice until smooth. If necessary, add extra lemon juice a teaspoon at a time to adjust the consistency of the glaze.
• Bake the chilled scones until golden, 18 to 20 minutes. Let cool slightly on the baking sheet, then drizzle with the glaze.