Have friends stopping by around breakfast? Have kids complaining they’re starving right when they wake up? Or do you just want to enjoy your morning with a delicious smelling kitchen and a flakey, buttery scone with your favorite filling? Make these and freeze some for when unexpected needs for comfort arise.
Buttermilk Scones (Peach)
Recipe supplied by one of my BFFs
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted cold butter, cut into pea sized chunks
- 3/4 fresh fruit, dried fruit or combo of fruit and nuts
- 1 tsp almond extract (if it compliments your fruit and nut combo)
- 1 cup buttermilk
- 1 TBSP half and half
- 1/4 tsp cinnamon mixed with 2 TBSP sugar for topping
- Shaved nuts of choice for topping, if desired
Preheat oven to 425 degrees with rack in upper third.
In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Add butter and using a pastry cutter or your fingers, mixed the butter into the dry ingredients until it looks like corn meal. Try not to let the butter melt.
Add in your fruit and nuts if using. I used chopped peaches. Make a well and add the buttermilk and almond extract. Mix using a fork until the dough comes away from the bowl.
Dump the dough onto a floured surface and mold into a dough ball. Then flatten to about 3/4” tall circle. Cut into 12 pie slices. Move to a parchment lined cookie sheet for those you’re baking playing the “pie slices” about 2” apart. You can also freeze them now.
For the ones you’re baking now, If you’re using soft fresh fruit, you can stuff the scones. To do this, simply cut off the top and reassemble the bottom shape, place thinly sliced fruit on top of the bottom. Reassemble the top and smoosh it on top of the fruit. You can skip this step. Brush with half and half. Add shaved nuts (I used almonds) if you’re using. Sprinkle with cinnamon sugar.
Bake at 425 for 12-18 mins.