Peach Cobbler Scones are such an amazing tea-time treat which double up as desserts too!
Peach Cobbler Scones are a delicious tea-time treat infused with the fruity goodness of fresh peaches, the warmth of cinnamon and the richness of butter. Scones are a typical British tea-time snack that falls somewhere between tiny cakes and yeasted sweet bread. These scones are perfect for your evening Xmas teas too!
Apparently, scones are of Scottish origin taking their name from the stone of destiny (or scone) the place where Scottish Kings were crowned. The original scones were triangular in shape and made from oats. Now there are so many different shapes and sizes of scones. Apparently, a typical British tea would consist of scones and cream and strawberry jams.
Cobbler is a very American term and actually refers to a fruit or savory dish which was poured in a large baking tray and covered with batter and just baked without worrying about its shape. It became a favorite breakfast item for the British American colonies. I love reading the history of food, and its amazing how people across the globe changed their ways of eating to suit the region where they were settling. Guess, it is the best way to integrate into a community and make the best of both of the worlds!
Peach cobbler is a traditional dessert served in American with a scoop of vanilla ice cream. Did you know that in order to sell more canned peaches, the Georgia Peach Council declared April 13th as National Peach Cobbler day 🙂 Now, talk about smart marketing 🙂
And of course, peaches are good for health too. Rich in vitamin A, beta-carotene, potassium and Vitamin C, peaches are known to have excellent anti oxidant properties and great for skin. More reason to enjoy this awesome peach cobbler scones, eh?
BTW, have you tried these Muesli pancakes with carmelized peaches? Bet you can eat them not only for breakfast, but also as a dessert option!
Peach Cobbler Scones
- 3 cups all purpose flour
- 1/4 cup sugar powder
- 3 tsps baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter , cold and cut into cubes
- 1 egg , beaten
- 1 cup buttermilk , cold
- 1 tsp vanilla extract vanilla pure or paste 1/2 tsps
- 2 peach ripe , sliced (you can use tinned but drain completely)
- cinnamon sugar mixture
- 2 tablespoons sugar granulated
- 1 tsp cinnamon ground
- Place a rack in the center of the oven and preheat to 180C.
- In a large mixing bowl, sift together flour, sugar, baking powder and salt. Cut the butter in small cubes and then slowly rub it into the flour mixture till until it resembles coarse meal or bread crumbs.
- In another bowl combine egg, 3/4 cup of buttermilk and vanilla, and beat lightly. Add the liquid to flour mixture and combine to make a soft dough. Do not over knead. Chill the mixture for 10 minutes.
- Take the dough out from the refrigerator and gently roll the dough into an even round of about 1/2 inch thickness. Dust with flour if the dough is sticking to the surface or the rolling pin. You can always use a pastry brush to remove extra dry flour.
- Brush half of the rolled out dough with buttermilk (the leftover 1/4 cup). Arrange peach slices, in a single layer, across the buttermilk moistened dough. Sprinkle with half of the cinnamon sugar mixture. Carefully pick the empty side of dough and fold over the peach sliced layer. Press the edges of the dough to seal the ends. Using a floured knife or a pizza cutter, slice dough into even pieces (about 8-10).
- Place the scones on lined baking sheets or silpat, leaving enough room for them to expand. Brush each scone top with buttermilk, and sprinkle with remaining cinnamon sugar.
- Bake for 15-18 minutes, until golden brown and cooked through.