Peach Jam Scones

If ever you find yourself in Fredericksburg Texas, be sure to eat lunch at Rebecca Rather's, Rather Sweet Bakery and Cafe. However, if you find yourself at home and want to try something new, be sure and try her Peach Jam Scones.

Peach Jam Scones

as written in the Pastry Queen cookbook

6 cups of flour

1 1/4 cups of sugar

1/4 cup baking powder1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter

1 1/2 to 2 cups buttermilk

1/2 cup peach jam

3 fresh peaches, peeled and sliced,

1 (8-ounce) package frozen peaches,

defrosted and drained

Preheat the oven to 425. In the bowl of a food processor fitted with a metal blade, process the flour, 1 cup of the sugar, the baking powder and salt for about 30 seconds. Cut the butter into 1/2 inch cubes and add it to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly. With the processor running, slowly pour 1 1/2 cups of buttermilk through the feed tube. Stop the food processor as soon as the buttermilk has been added. If the dough has begun to stick together in a ball, remove it. If not, add more buttermilk, 1 tablespoon at a time, and pulse until the dough begins to clump up and form a ball.

Place the dough on a lightly floured flat surface. Use your hands to pat the dough into a 1/4 inch thick rectangle about 12 x 15-inches. Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices in a single layer on top of the jam. Fol the plain dough over the peaches to make a 6 x 15-inch rectangle with the jam and peaches folded inside. Cut the dough into 8 triangles and sprinkle the top of the sconces with the remaining 1/4 cup sugar.

Bake on an ungreased baking sheet for 10 -15 minutes, until the scones are light brown. Serve warm or at room temperature.

They freeze and reheat well too!

Purple Peach by Roxanne Spradlin....acrylic