Back to the peach scones which were put aside last week due to a precious peach memory.
Brown Butter Peach Scones
5 tablespoons unsalted butter
2 cups all- purpose flour
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1 cup peeled and diced peaches
2/3 cup buttermilk (see note below)
1 large egg
½ teaspoon vanilla extract
1 tablespoon Turbinado sugar
- Cook butter in a heavy saucepan over medium heat stirring constantly until it foams, turns clear then turns a deep brown, about 6 minutes.
- Pour browned butter into a small glass container and chill in freezer until solid, about 1 1/2 hours. (Alternatively, brown the butter a day ahead and let it solidify in the refrigerator.)
- Preheat oven to 400 degrees F. and line a baking sheet with silicone mat or parchment paper.
- In a large bowl wisk flour, sugar, baking powder, baking soda salt and cinnamon.
- Dice chilled butter into half inch pieces, sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
- Wish together buttermilk, egg and vanilla extract in a small bowl, add to flour mixture and fold in just until moist.
- Place diced peaches between layers of paper towels and press gently to remove excess moisture then fold gently into mixture.
- Scrape dough out onto prepared baking sheet and with generously floured hands pat dough into an 8 inch circle.
- Score into 12 wedges with floured scraper or knife and sprinkle top with turbinado sugar
- Bake 20 minutes or until golden.
- Cool 2 minutes on baking sheet then carefully transfer onto wire rack to cool before slicing into wedges.
- Leftovers may be stored in an airtight container up to one day and warmed up before serving.
Notes, Tips and Suggestions
•No buttermilk on hand? Add 1 tablespoon white vinegar to the bottom of measuring cup then add enough milk to measure 2/3 cups.
•Although Turbinado sugar adds elements of flavor and texture, it’s not an absolute necessity, add whatever sugar available.
•Dough is very soft and sticky, make sure hands are well floured.
•Most delicious served fresh from the oven but freeze very well. Warm up before serving.