Peach sandwich scone recipe

Okay, so this is pretty much an amazing recipe. Basically just because we went on a...peaches "kick" for about a week and a half. That is, until our peaches ran out. With the remnants of our bushel of peaches, we made peach butter! Which is also amazing. Recipe to follow, hopefully.
I'm afraid we ate all of these before I could take a picture of them...so you'll just have to trust me that they are wonderful and tasty and scrumptious and...yup. :) All of those adjectives.

Peach sandwich scone recipe

1 1/3 cups all-purpose flour

4 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 dashes salt

2 tablespoons chilled butter or 2 tablespoons margarine, cut into small pieces

2/3 cup yogurt--vanilla, plain, peach...whatever. :) If you decide to go for peach or vanilla, you might want to    take out some of the sugar. 

1-2 ripe peaches, sliced thin

1/4 cup buttermilk, for brushing

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

Directions:

Preheat oven to 400 degrees Fahrenheit. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Add yogurt to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times; dough may be slightly sticky. If the butter has warmed too much in the making of the dough, shape the batter into a dish, wrap in plastic wrap, and let rest in the fridge for 15 minutes.  If the butter is still cool, shape the dough into a disk and, on a well floured surface, roll dough to a little less than 1/2-inch thickness.  My dough was about 12-inches long and 10-inches tall.  The dough will be rolled just thinner than a biscuit dough that you would cut biscuits from.

Brush half of the rolled out dough with buttermilk.  Arrange peach slices, in a single layer, across the buttermilk moistened dough.  Sprinkle with half of the cinnamon sugar mixture.  Carefully fold the empty side of dough over the peach sliced layer.  Press gently together.  Add a bit of flour to your hands and press the edges of the dough in, creating more of a rectangle shape than a half circle shape.  Using a floured knife, slice dough into sixteen even pieces.

Place dough on prepared baking sheets, leaving about 1 inch of room around each scone for spread while baking.  If dough has warmed, and feels mushy, place in the fridge for 20 minutes to rechill.  Remove from the fridge.  Brush each scone top with buttermilk, and sprinkle with remaining cinnamon sugar.

Bake scones for 15-18 minutes, until golden brown and cooked through.  Remove from oven and allow to cool for 15 minutes before serving.  Scones are best served warm, on the day they’re made, with soft butter.
(Or you can do what we did...make them the night before, and then eat them on the road, on our way down to Dallas the next morning. :)