Peach Cobbler Scones

Oh, hi! How was your weekend, do anything fun? The highlight of mine was definitely the Maroon 5 show on Friday night – it was such a blast! Getting there was kind of a nightmare; I think it took us 90 minutes to travel the final three miles, but the show more than made up for it! I had a mental list of all the songs I hoped they’d play, and was able to check every single one of them off. Isn’t it the best when that happens? :)

Peach Cobbler Scones

Our weekend is spilling over into Monday this week as Shane has the day off; 3-day weekends are my favorite! I think we’re going to do some shopping and maybe even go and check out Patriots training camp. As much as I’m dreading the end of summer, fall does mean the start of both football and hockey and to say I’m excited would be a serious understatement… I know hockey just ended like two months ago, but it feels like SO much longer!

Peach Cobbler Scones

Before we head out to enjoy the day, though, I had to pop in and tell you guys about the baking I did yesterday. Shane had friends over so I gladly spent a few hours in the kitchen trying some new recipes, including these peach cobbler scones. It’s incredibly rare that I cook or bake something and share it this quickly, but these scones were seriously incredible and I just couldn’t wait! Peaches are so sweet and juicy right now it’s hard to make them last long enough for baking, but trust me, it’s worth saving a few for these peach cobbler scones – you’re going to love them!

Peach Cobbler Scones

This is a two-step process: first you make a buttermilk scone dough, and then you use that dough to enclose your peach slices. Just before throwing them in the oven, you sprinkle the scones with a generous layer of cinnamon-sugar to make them extra special! Magic happens as they bake – the dough rises and puffs to yield flaky layers of tender dough with those gorgeous peaches sandwiched in the middle. The aroma as these peach cobbler scones bake will drive you crazy, it’s so heavenly! And best of all, the scones taste even better than they smell :) They’d be perfect for breakfast, brunch, or, frankly, even dessert. Just promise me you’ll try them before peach season is over, ok?

Peach Cobbler Scones
adapted from Joy the Baker

{Note: if it any point the dough becomes too soft to work with, just throw it in the refrigerator for 10 or 15 minutes, then resume.}

3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
1 large egg
3/4 cup cold buttermilk (plus extra for brushing)
1 teaspoon vanilla extract
1 1/2 ripe peaches, thinly sliced
1 tablespoon sugar
1/4 plus 1/8 teaspoon ground cinnamon

Preheat oven to 400 F. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter and toss to coat, then use a pastry cutter to cut the butter cubes into the dry ingredients until the mixture has the consistency of coarse meal – there shouldn’t be any pieces of butter larger than peas. In a measuring cup, use a fork to beat together the egg, 3/4 cup buttermilk, and vanilla. Add the dry ingredients to the bowl and use a fork to gently mix until a rough dough comes together.

Turn the dough out onto a lightly floured work surface. Knead gently a few times, just to bring the dough together (don’t overwork the dough – you want to handle it as little as possible). Roll the dough into a 12×10-inch rectangle. Brush half of the surface of the dough with a thin layer of buttermilk. Place the peach slices in a single layer over the dough you just brushed with the buttermilk. Lift the opposite side of the dough and fold it over the peaches so they’re completely covered; press the dough gently to adhere. Cut into eight equal pieces and transfer to the prepared baking sheet. (I refrigerated my scones for about 20 minutes at this point because the dough was quite soft.)

Brush the top of each scone with a little bit of buttermilk, then generously sprinkle each one with some of the cinnamon-sugar mixture. Bake for 16-18 minutes, or until the tops of the scones are golden brown and the edges of the dough don’t look wet or gooey. Remove the baking sheet to a wire rack and let the scones cool for a few minutes before serving.

These scones are best shortly after baking. If you want to prep ahead, shape and cut the dough, then freeze the unbaked scones. Don’t defrost before baking, just add a few minutes to the baking time.

Makes 8 large scones