We all go through phases with our cooking interests, right? Right now, I’m all about baking… and I’m in deep. My current go-to “escape from reality” is to fall down an internet rabbit-hole of baker’s percentages, sourdough starters, and the low-down on all kinds of grains. I’m finding myself leafing through the bread-oriented texts from my cookbook collection, and I even bought my first baking stone! The only bad part is that my timing is a little off, since it’s August and firing up a hot oven in my apartment kind of makes me want to jump out the window.
So, while I’m sort of impatiently waiting for summer to wrap up so I can bake my heart out, I like to make the best of things. If I can’t help but heat up the kitchen anyway, what better way to celebrate summer’s last hurrah than with perfect peak-season stonefruit? This freshly baked treat just oozes with Southern charm – it’s like a flaky buttermilk biscuit and gooey peach pie wrapped into one brunch-friendly morsel. Yeah… it’s time to crank up the AC and get baking!
I’ve been meaning to smash-bang peaches and biscuits ever since I laid eyes on these inspiring double-decker beauties
by Joy the Baker (which I pinned two years ago,
sheesh). Of course, I can’t leave well enough alone, so I ended up creating a whole new dough with more of a grainy oatmeal vibe.
I eat gluten, but I know that some of flavorrd’s biggest fans do not – this one’s for you, guys! This was my first time baking with Pamela’s Artisan Flour Blend, which is an all-purpose cup-for-cup gluten-free baking solution. Because the #1 ingredient is brown rice flour, I was expecting a product with a little more whole-grain “heft,” but I was surprised to find that the flour was quite white, and produced a super-delicate crumb in the scones. If you want to adapt this for regular flour, I would replace the gluten-free blend with 2 cups of all-purpose flour (or whole-wheat pastry flour!) and 1/4 cup of whole-wheat flour, just for the grainy flavor.
For any pastry that requires a flaky texture, it’s essential to KEEP IT COOL. Use cold butter, cold eggs, cold buttermilk, and if you feel like it’s not staying cold enough? Stick it back in the fridge for a bit before baking. You want the chunks of butter that you work into the dough to be solid until they hit the oven, where they will melt and steam and create those perfect flaky layers.
Because really, you’re going to want a perfect base for all this sweet PEACH CARNAGE.
Next time, you better believe I’m jamming even more peaches in there. It’s the right thing to do.
I packed up my batch to bring some cheer to Monday morning at the office, but I can think of a million menus that would showcase their Southern charms. Biscuit + Fruit + Bite-Sized Fun = perfect formula for the sweet treat in a summer brunch spread. It’s breakfast-dessert at its finest!
Gluten-Free Peach Cobbler Scones
2 1/4 cups Pamela's Artisan Flour Blend, plus extra for rolling out the dough
1/2 cup oats
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1 1/2 sticks cold butter (6 oz.)
1/4 cup buttermilk, plus extra for topping
3-4 large peaches, sliced
2 Tbsp. sugar
1 tsp. cinnamon
Cover a baking sheet with parchment paper and preheat oven to 400 F.
Combine the flour, oats, baking powder, sugar and salt in a large mixing bowl. Cut the butter into cubes and mix into the dry ingredients with a pastry blender or your hands, until most of the butter is in pea-sized chunks. Work quickly to keep the mixture as cool as possible. Add the buttermilk and eggs, and stir until just combined.
Transfer the dough to a floured countertop and knead a few times to create layers. Roll out the dough to slightly more than 1/4 inch thickness, and cut out shapes with a 2 inch round or fluted biscuit/cookie cutter (or keep it simple and slice into squares).
Place half of the dough rounds onto the prepared baking sheet and top them with a generous layer of peach slices. In a small bowl, combine the 2 Tbsp. sugar with the cinnamon and sprinkle the mixture on top of the peaches. Top each stack with another biscuit round; then brush the tops with buttermilk, another sprinkle of cinnamon sugar, and two peach slices to garnish.
Bake the scones for about 20 minutes, until golden. They are best enjoyed the same day as baking.