Peaches and Cream Scones

10 Jul

Confession. I have made so many batches of “shame scones” in my life that I cannot even count.

Come again? (that’s what she said)

Shame scones are failed scones. Put the word shame in front of the name of any baked good and you’ve got yourself the perfect definition for a failed attempt at yummy baked goodness. You might come across this term a lot in further posts. And when I say might, I mean most definitely.

At August Restaurant we bake cream scones and buttermilk biscuits every Sunday morning for our brunch service. There I am, at 7:30 am, wrists deep in butter and flour. My scones? They have recently reached perfection. My biscuits? Still shame biscuits, although they’re improving big time. Maybe certain quick breads and I just weren’t meant to be friends.

The scones took over a year to perfect. Sad. I would make the dough too dry, or too wet, cut them too big or too thick, or sometimes they all fused together during baking; puddle scones if you will. I would look into the oven to find that I had created yet another batch of shame scones. Then I would pout for a few minutes. Then eat one. Then feel a little better. Then promise myself that I’d do better next time.

Thank goodness I have a patient chef; she does me the favour of not asking me if I suffer from some sort of retardation. I am grateful. She even laughs sometimes, as she goes to have a scone for breakfast before the rush. Again. I am grateful.

So, friends, I give you August Restaurant’s cream scones. I will be sure to go through all the steps even though you are most likely not as quick bread-challenged as I am. For this batch I decided to throw in some of my homemade canned peaches. Peaches with vanilla cream scones = sensational.

Peaches and Cream Scones

2 cups all purpose flour

1/4 cup sugar

2 tsp baking powder

1/4 tsp salt

1/3 cup unsalted butter

1 egg

a splash of vanilla extract

1/2 cup 35% cream

1/2 cup peaches, chopped

Mix the dry ingredients together, and rub in the butter until the mixture has no more clumps of butter in it; you want a very fine crumb. Try grating the butter in first, it’s easier to break it down.

Beat the eggs then mix with the vanilla and cream, and pour into the dry mixture. The key is not to work the gluten in this dough. Break it up as if you were still just rubbing the butter into the flour, until there is no more loose flour. If you need to add a small splash of water, you can do so. Press together to form a solid dough ball. Knead it twice to bring together, then roll it out into a rectangle. You want about 1/2 inch thickness.

Pour a splash of cream on the top and a sprinkle of sugar and spread it around. (I used sugar mixed with orange zest for this batch. Not necessary but 100% worth it.)

Cut into strips, then squares, then triangles

Bake at 400F until they are light golden brown just around the edges.

Jump for joy when they turn out.

Enjoy with butter and jam. Or clotted cream. Do it.


One Response to “Peaches and Cream Scones”

  1. maurice ibgui July 10, 2011 at 7:40 am #

    as usual splendid :) cant wait to have some :)

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