I had big plans for the peaches we picked in Iowa last weekend. But they were ripe -- very ripe -- and the eight hour drive back home did nothing to help that situation. So after picking about 100+ peaches, many of them are now residing in my freezer. But before I did that, I was able to get some fresh peach scones baked for the next morning.
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Peach Sandwich Scones
• 1/2 cup brown sugar
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 cup cold, unsalted butter, cut into cubes
• 1/2 cup crème fraîche
• 2 large eggs
• 2 cups peaches, peeled and sliced 1/4-inch thick
• heavy cream (or additional crème fraîche) for brushing
• coarse sugar, for sprinkling
1. Combine flour, brown sugar, salt, soda and baking powder in the bowl of a food processor; pulse briefly. Add the cold butter and pulse until the size of small peas.
2. In a large mixing bowl, whisk together the créme fraîche and eggs to combine. Add the flour mixture and stir together until the flour is moistened and the mixture just comes together. Transfer the dough to a work surface lightly dusted with flour and knead the dough 2 or 3 times. (Use as little flour as possible when handling the dough.) Divide dough in half and using your hands or a rolling pin, flatten each piece of dough into a 6-inch-by-9-inch rectangle.
3. Scatter the sliced peaches evenly over one of the rectangles. Take the second rectangle of dough and carefully place it over the peaches. Gently press together the edges.
4. Using a sharp knife, cut the peach-filled rectangle of dough into 12 pieces.
6. Place the baking sheet on the center rack of the preheated oven and bake the scones for about 20 minutes, or until golden. Remove from the oven and transfer scones to a baking rack to cool. SCONES ARE BEST EATEN THE DAY THEY ARE MADE.
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