Homemade pralines tucked into a buttery dough and dotted with ripe peaches – a riff on Sara Foster's scones. —garlic and zest
for the pralines
firmly packed light brown sugar
1 1/2 tablespoons
for the sones
plus 2 tablespoons cake flour
sticks cold unsalted butter, cut into 1/2"- 3/4" pieces
1 1/4 cups
plus 2 tablespoons buttermilk
1 1/2 cups
fresh chopped peaches (peeled and pitted)
1 large egg beaten with 2 tablespoons milk
In This Recipe
Place brown sugar, milk butter and vanilla in a heavy saucepan over medium heat. Cook until the sugar is dissolved and butter is melted. Bring mixture to a boil, stirring constantly.
Add pecans and continue to boil slowly for about 4 minutes. Remove from heat.
Drop pecan mixture by spoonfuls onto parchment paper - so that they form little rounds of pecan and melted sugar that spread out on the paper.
Cool the pralines completely before using -- about 20-30 minutes.
Preheat the oven to 400 degrees.
Line two baking sheets with parchment paper and set aside.
Combine the flour, sugar, baking powder, baking soda and salt in the bowl of a large (7 cups or greater) food processor fitted with the metal blade to cut the butter into the dry ingredients. Pulse 10-12 times and transfer to a large bowl to continue making the dough.
Roughly chop the cooled pralines and add to the flour mixture.
Add 1 1/4 cups buttermilk and mix until just combined and dough begins to stick together. Add the peaches and fold the dough over the fruit several times until the peaches and pralines are evenly distributed throughout the dough. Be careful not to overwork the dough.
Divide the dough into two equal portions.
Lightly flour a work surface and turn one portion of the dough out onto it. Flatten the dough with lightly floured gads and form a 1 1/2" thick disc. Transfer the dough carefully to one of the baking sheets. Repeat for the remaining dough.
Use a long, thin, sharp knife (I used a carving knife) to cut into eight equal portions.
Lightly brush the scones with egg wash and sprinkle each with one tablespoon demerara sugar.
Bake 30-35 minutes or until golden brown and firm to the touch. Remove from the oven and serve immediately.
Scones can be frozen in plastic wrap and freezer paper and will keep for up to a month. To reheat, defrost the scones to room temperature and set the oven to 300 degrees. Warm for about 10 minutes and serve.