Peach Cobbler Buttermilk Scones

20 mins
Serves 1
instagram.com

Directions

  1. 1In a large mixing bowl, mix together 2½ cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, ½ teaspoon of cinnamon, ¼ cup of brown sugar, and 2 tablespoons of granulated sugar.
  2. 2Grate the cold butter with a cheese grater and mix it into the dry ingredients with your hands until it reaches a mealy texture.
  3. 3In a separate measuring cup, whisk together 1 egg, 1 cup of buttermilk, and 1 teaspoon of vanilla.
  4. 4Add the wet ingredients to the bowl of dry ingredients and mix until just combined.
  5. 5Fold in the chopped peaches; the dough should be just sticky enough to stick to your hands. Add more flour 1 tablespoon at a time if too wet from the peaches or more buttermilk 1 tablespoon at a time if too dry.
  6. 6Spread the dough into a circle onto a baking sheet.
  7. 7Cut the dough into serving sizes, the same way you would a pizza.
  8. 8Top with a brown sugar crumble before baking. (To make the crumble, combine flour, brown sugar, and melted butter.)
  9. 9Bake at 350 degrees Fahrenheit for 20-25 minutes or until lightly golden on the edges.
  10. 10Prepare the brown sugar vanilla bean glaze by combining powdered sugar, brown sugar, vanilla bean, and milk.
  11. 11Once baked, drizzle the brown sugar vanilla bean glaze generously over the warm scones.
  12. 12Cut the scones again after baking to ensure clear separation.

Ingredients

  • 2.5 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 0.25 cup Brown sugar
  • 2 tablespoons Granulated sugar
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Cinnamon
  • 12 tablespoons Cold butter
  • 1 cup Buttermilk
  • 1 Egg
  • 1 teaspoon Vanilla
  • 1 cup Chopped peaches
  • Flour (for crumble)
  • Brown sugar (for crumble)
  • Melted butter (for crumble)
  • Powdered sugar (for glaze)
  • Brown sugar (for glaze)
  • Vanilla bean (for glaze)
  • Milk (for glaze)

Equipment

Mixing bowlCheese graterWhiskBaking sheetSpatulaScone cutter (or knife)

Tips

  • Keep the scone recipe light, cakey, and moist to avoid a dense and dry scone.
  • Cut scones before and after baking to help perforate them.