Sweet tea and peach buttermilkĀ scones

February 15, 2013
0 Ratings
  • Makes 16
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • fiveandspice
  • Midge
  • NakedBeet
  • nykavi
  • Lucy Mercer
    Lucy Mercer
I write about gardening and cooking. Garden to Table is my jam. And jam is my jam, too.

7 Reviews

fiveandspice February 19, 2013
oh wow, I love this idea!
Midge February 19, 2013
Yum, these look delicious!
NakedBeet February 16, 2013
What's the quantity for peaches if you're using them fresh?
Lucy M. February 17, 2013
Not sure about using fresh peaches in this recipe. The moisture might be a problem. Please let me know if you experiment. :)
Renee K. August 26, 2020
Read another recipe for peach scones that called for 3/4 cup of peaches for 8 scones.
nykavi February 16, 2013
I love the sound of these scones... What brand of sweet tea could I use?
Lucy M. February 16, 2013
For homebrewed tea, I use Lipton's.