White Peach and Blackberry Scones

Name: How to cook White Peach and Blackberry Scones - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 scones
Cuisine: Us

Introduce

Chef :

Jim Kennedy

White Peach and Blackberry Scones

Grabbing the end of summer before it's gone. And no egg version of the scone.

Ingredient

Food ration :

12 scones

Cooking time :

1 hour

3 cups

chopped white peaches and blackberries

1 tbsp

Cooking instructions

* Step 1

Chop the fruit to 1/2" pieces.

* Step 2

In a medium mixing bowl, add the fruit and 1/4 cup cane sugar. Macerate for 15-30 minutes.

* Step 3

Preheat oven to 425º.

* Step 4

Add 1 cup AP flour to medium mixing bowl.

* Step 5

Strain fruit using a mesh sifter. Reserve juice.

* Step 6

Add fruit to 1 cup flour. Toss to coat well. Reserve.

* Step 7

Add remaining 2 cups AP flour, cake flour, salt, baking powder, and baking soda in large mixing bowl. Whisk to combine.

* Step 8

Cut butter and lard into 1/4" pieces.

* Step 9

Add butter and lard to flour mixture. Using only the tips of your fingers, squeeze butter and lard until pea-sized.

* Step 10

Add fruit, mix to combine.

* Step 11

Add vanilla to butterilk, stir.

* Step 12

Add buttermilk to flour mixture. Using a flexible bench scraper, fold until combined. Turn out onto a well-floured cutting board.

* Step 13

Sprinkle AP flour on top. With a rolling pin, roll into a rectangle 12x6.

* Step 14

Brush cream, and sprinkle demerara sugar to coat.

* Step 15

Fold the left end of the rectangle to the middle, repeat with the right side as if laminating puff pastry. Turn dough. Roll out to 12"x6" rectangle.

* Step 16

Use a metal bench scraper to cut the scones. For large size, cut triangular pieces, place on half-sheet baking pan with silpat. For small size, cut the rectangle in half lengthwise so there are two 12"x3" pieces.