Peach Jam Scones
- 6 cups flour
- 1 1/4 cups sugar
- 1/4 cup baking powder
- 1/4 teaspoon salt
- 1 1/2 cups chilled unsalted butter
- 1 1/2 cups buttermilk (1 1/2 to 2 cups)
- 1/2 cup peach jam
- 3 fresh peaches, peeled and sliced, or 1 8-ounce package frozen peaches, defrosted and drained
Preheat the oven to 425 degrees. In the bowl of a food processor fitted with a metal blade, process the flour, 1 cup of the sugar, the baking powder, and salt for about 30 seconds. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly. With the processor running, slowly pour 1 1/2 cups buttermilk through the feed tube. Stop the processor as soon as the buttermilk has been added. If the dough has begun to stick together in a ball, remove it. If not, add more buttermilk, 1 tablespoon at a time, and pulse until the dough begins to clump up and form a ball.
Place the dough on a lightly floured flat surface. Use your hands to pat the dough into a 1/4-inch-thick rectangle, about 12 by 10 inches. Spread a thin layer of jam lengthwise over half of the dough and arrange the peach slices in a single layer on top of the jam. Fold the plain dough over the peaches to make a 12 by 5-inch rectangle with the jam and peaches folded inside. Cut the dough into 8 triangles and sprinkle the top of the scones with the remaining 1/4 cup of sugar.
Bake on an ungreased baking sheet for 10 to 15 minutes, until the scones are a light golden brown. Serve warm or at room temperature.