Sweet tea and peach buttermilk scones

By • February 15, 2013 • 6 Comments

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Author Notes: Summer in the South means sweet tea and peaches, at least for this Georgia girl. But two weeks past Labor Day means that the peaches are fading fast. One way to keep the sweet, floral peach flavor in my baked goods is to use dried peaches. I chopped up a package, soaked them in the table wine of the South - sweet tea, and added them to my buttery buttermilk scone recipe. Oh, my stars and bars, these are good.

My favorite tip for tender scones is to shred chilled butter into the dry ingredients. I just use an ordinary grater, the kind I use for shredding rat-trap cheddar cheese, and run the chilled stick of butter across it. The resulting butter curls are uniform and perfect for blending into the flour mixture.
Lucy Mercer

Makes 16

  • 6 ounces dried peaches
  • 1/2 cup sweet tea
  • 3 cups unbleached all-purpose flour
  • 1/3 cup sguar
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, frozen
  • 1 1/4 cups buttermilk
  • Milk or cream for glazing
  • Turbinado, demerara or sparkle sugar
  1. Dice dried peaches by first slicing them into thin strips, then chopping crosswise into 1/4-inch pieces. Use your sharpest chef's knife. A bit of cooking spray on your knife might also help. Place diced peaches into a microwave safe bowl, add 1/2 cup sweet tea and zap in microwave for 1 minute. Remove from microwave and let cool on counter while preparing the scone dough.
  2. In a batter bowl, mix dry ingredients together. Using a regular grater, shred the chilled butter and with a light hand, gently mix the shavings into the dry ingredients. Using your hands and a gentle, quick touch, make sure the butter is evenly distributed throughout the flour mixture.
  3. Pour in the buttermilk and stir gently with either a wooden spoon or my instrument of choice, a silicone spatula. If mixture seems dry, add additional buttermilk until a cohesive dough forms. The dough should be slightly wet and sticky, but not overly so.
  4. On a floured countertop, press dough into a rough 12 X 6 inch rectangle. Drain peaches and spread onto dough, using your hands to press the fruit into the dough. Fold into thirds, letter-style. Press into 12 X 6 rectange again and fold letter-style again. If any little peach guys pop out, just press them back into the dough. Press again into a 12 X 6 rectangle and cut into 16 triangles. Place scones on a lined baking sheet. The scones can be refrigerated, covered, for up to 24 hours.
  5. When ready to bake, preheat oven to 400 degrees. Carefully brush each wedge with buttermilk or cream and sprinkle turbinado sugar over the top. Bake at 400 for at least 15 minutes. They may need a bit more time, depending on your oven, convection, etc. Scones are ready when they are golden brown on top and bounce back when touched lightly in the center.
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Sausage2

almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

oh wow, I love this idea!

Summer_2010_1048

almost 2 years ago Midge

Yum, these look delicious!

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almost 2 years ago NakedBeet

What's the quantity for peaches if you're using them fresh?

Girl_in_hat_crop_by_lucy_mercer

almost 2 years ago Lucy Mercer

Not sure about using fresh peaches in this recipe. The moisture might be a problem. Please let me know if you experiment. :)

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almost 2 years ago nykavi

I love the sound of these scones... What brand of sweet tea could I use?

Girl_in_hat_crop_by_lucy_mercer

almost 2 years ago Lucy Mercer

For homebrewed tea, I use Lipton's.