When I have time to bake, I do enjoy the process. Usually, I'm in such a hurry to do a million things at once, that it's a nice break in routine to bake. This recipe uses a divided cast iron cornbread pan to bake the scones. And yes they are going to fill that pan up to the brim as they bake!
These scones are filled with diced fresh peaches and then topped with a confectioners' sugar vanilla glaze. Enjoy them served warm with a freshly brewed cup of coffee.
2 1/4 cup all-purpose flour
1/2 cup granulated sugar
2 t. baking powder
1/2 t. kosher salt
1/4 t. baking soda
1/4 t. ground nutmeg
1/2 cup unsalted butter, frozen
1 cup whole buttermilk
1 large egg
1 1/4 t. vanilla, divided
1/2 cup finely chopped, peeled fresh peaches
1 1/2 cup confectioners' sugar
3 T. whole milk
Preheat oven to 400 degrees F. Spray a cast-iron wedge pan with cooking spray.
n a large bowl, whisk together flour, granulated sugar, baking powder, salt, baking soda, and nutmeg; make a well in the center of the flour mixture. Grate frozen butter into flour mixture; gently stir just until combined.
In a medium bowl, whisk together buttermilk, egg, and 1 t. vanilla until smooth. Add buttermilk mixture to flour mixture, stirring until mixture forms a shaggy dough. Gently stir in peaches.
On a heavily floured surface, knead the mixture until it comes together, about 5 times. Gently pat and shape dough into a 7-inch circle. Cut into 8 wedges, and place in prepared wells.
Bake until golden brown and a wooden pick inserted in center comes out clean, 18 - 0 minutes. Let cool in the pan for 10 minutes.
IN a small bowl, whisk together confectioners' sugar, milk, and remaining 1/4 t. vanilla until smooth; drizzle onto warm scones before serving.
From Southern Cast Iron May/June 2019
They look wonderful.
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