Peach pie for breakfast? Why not! Particularly when it's in the
form of Peach Pie Scones. A friend recently gave me a jar of delicious,
authentic Georgia peach preserves. I had been doling it out, bit by bit, in
order to stretch its usage for as long as possible, when the idea came to me
that it would be marvelous not just spread on top of a scone, but actually
baked into one. I gave it a try this morning, and the results were fantastic!
I'm sure this would work with any type of preserve that you have on hand, be it
your own homemade, or one from the grocery store, so you have to try this.
Peach is a wonderful variety to try for summer, but consider fall, and perhaps
a nice berry filling, or even cranberry! There's no limit to what you can do
with this recipe.
Peach Pie Scones
2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen, cut into cubes
1/2 cup sour cream
1 large egg
1/4 cup peach preserves
1 large egg
1 teaspoon water
2 tablespoons heavy cream
Sanding sugar
Preheat oven to 400° F.
2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen, cut into cubes
1/2 cup sour cream
1 large egg
1/4 cup peach preserves
1 large egg
1 teaspoon water
2 tablespoons heavy cream
Sanding sugar
Preheat oven to 400° F.
Place flour, sugar, baking powder, baking soda, salt, and unsalted butter into
the work bowl of a food processor. Pulse repeatedly until dough forms. Turn
dough out onto a lightly floured cutting board. Divide into two equal portions.
Pat each into an 8-inch round. Spread jam on one of the rounds to within an
inch of the edge.
Beat egg with 1 teaspoon of water until frothy. Brush egg wash
around edge of jam-covered circle. Top with the remaining circle. Press down on
edges with the tines of a fork. Brush top with heavy cream, and sprinkle with
sanding sugar, if desired. Score dough into wedges to make cutting upon removal
from oven easier. Bake for 22 to 25 minutes, until edges are lightly browned.
Remove from oven and transfer to wire racks to cool. Cut and serve.
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