Peach Jam Scones

By KSmitherman

Ingredients

• makes 8 really big scones
• 6 cups all-purpose flour
• 1 1/4 cups sugar
• 1/4 cup baking powder
• 1/4 teaspoon salt
• 1 1/2 cups unsalted butter, very cold (3 sticks)
• 1 1/2-2 cups buttermilk
• 1/2 cup peach jam
• 3 fresh peaches, peeled, sliced, and pitted
• 1 Tablespoon melted butter
• Preheat oven to 425. Grate the butter on the large holes of a grater, and place in the freezer for at least 10-15 minutes.

Details

Adapted from pinkparsleycatering.blogspot.com

Preparation

Step 1

In the bowl of a food processor, combine the flour, 1 cup of sugar, baking powder, and salt for 30 seconds. Add the butter and pulse a few times. With the processor running, slowly pour 1 1/2 cups of the buttermilk through the feed tube.

Stop the processor as soon as all the milk has been added. If the dough has formed a ball, remove it onto a floured surface. If not, add more buttermilk, 1 Tablespoon at a time, and pulse until the dough begins to clump up and form a ball.

On a lightly floured surface, use your hands to pat the dough into a 1/4-inch rectangle, about 12 by 10 inches. Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices over the jam. Fold the plain dough over the jam-side to make a 12 by 5 inch rectangle with the peaches and jam folded inside. Cut the dough into 4 rectangles, then cut each rectangle diagonally into 2 triangles. Brush each scone with melted butter and sprinkle with the remaining 1/4 cup sugar.

Bake on an ungreased cookie sheet for 10 to 15 minutes, until the scones are light golden brown. Serve warm or at room temperature.