Best Peach Cobbler Scones Recipes

PEACH SCONES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
• Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
• In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.
• Add to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.
• Stir in the diced fresh peaches. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.
• Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round.
• Cut into 8 wedges then transfer to a parchment lined baking sheet.
• Bake in preheated oven until golden, about 16 - 18 minutes.
• Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

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.

PEACH COBBLER SCONES

Steps:

• Preheat oven to 400. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Whisk briefly to blend. Add butter to dry ingredients using a pastry cutter or 2 knifes until mixture resembles coarse meal and largest butter pieces are the size of peas. Stir in egg, vanilla, and buttermilk and mix gently with fork until dough forms. Knead briefly, about 10-15 times, until dough has come together. Do not over handle, dough can get tough and dense.
• Line baking sheet with parchment paper. Turn dough out onto well floured surface. Roll dough out into a 10x12 inch rectangle. Brush half dough lightly with buttermilk. Lay peaches in a single layer over buttermilk side of dough and sprinkle about half of cinnamon sugar mixture over peaches. Carefully fold over other side of dough over peaches as if closing a book and push down gently. slice dough into 8-10 equal size pieces. Transfer to prepared baking sheet. Brush top of each scone with buttermilk and cinnamon-sugar.
• Bake, rotating pan halfway through baking, until tops are golden brown and scones are baked trough about 15-18 minutes. Let cool about 2-3 minutes on baking sheet and then gently transfer to wire rack. Serve warm.