It's Skinny Lizzy!
Lizzy from That Skinny Chick Can Bake ... yet can't get fat. I am so envious of her figure ... grrr... (I used to look like that once upon a time, you know). She claims it's the Hot Yoga she's nuts about but we all know her evil intentions. She's even admitted to it publicly on facebook. See incriminating evidence below:
Lizzy was one of my very early blog friends and pillar of support. She's one who has a great sense of humor and takes my inane comments with a pinch of salt when some others would have unfriended me by now ... facebook or otherwise. (I wonder if it'll actually happen after this). And she has the cutest dog named Lambeau who does great infamous people impressions. Hi Lambeau!!
Today, she's come up with yet another mouth-watering recipe. Brown Butter Peach Scones.
You know I'm so gonna to make this, right? I love scones. And I've always fallen back to my very basic Lemon Scones recipe and tweaked it this way and that. Not this time. This time, I'm following this recipe to the letter ... oh, except maybe the fresh peaches part. I suppose I could substitute that with dried peaches since fresh ones are either difficult to get here or too expensive. Oh what the heck, I'll splurge just for this. (And I'd better do so before the season's over). I can just imagine the subtle perfume of the peaches in each bite and with the sultry scent of cinnamon ..... heaven!
Well, heeerrre's Lizzy, everyone! Enjoy!
Today, I am thrilled to be guest posting for my sweet, hilarious blogger friend, Ping. She is another dear blogger I met through Foodbuzz. Quick witted with a warm, genuine personality, I knew I'd be friends with her after her first comment on my blog. She was patient enough to wait for this post till my summer vacation was over and Nick, my youngest, was moved to college. Now that I'm just baking for a family of three, with my two bottomless pit sons out of the house, I can't whip up round after round of decadent desserts...but a delicious breakfast treat is A-OK.There are still plenty of fantastic peaches available, so I made my version of brown butter scones which I saw on the blog of another friend, Laura (see her blog name listed with the recipe).
These were moist and full of bites of sensational ripe peaches. The brown butter added another layer of flavor...so definitely worth the extra time and effort. I brought these to my knitting group (no, I don't knit. In fact, I stink at most crafty stuff...but they are such fun ladies and they tolerate me because I bring snacks ;)). Armed with freshly baked scones, jam and clotted cream, I saw delight in their faces as I set them on the table. At least one friend, a self proclaimed anglophile, had seconds. Guess they were as sensational as I thought.
I did err by using salted butter for the brown butter (laziness more than mistake as it would have required another trip to the market!), so I thought these were a wee bit salty. If you use salted butter, you'll need to decrease the salt to 1/4 teaspoon. But, to tell the truth, no one seemed to notice this but me.
Brown Butter Peach Scones...adapted from America's Test Kitchen with inspiration from Tutti Dolci-All Sweets~
2 cups flour
1 tablespoon baking powder
4 tablespoons sugar, divided
1/2 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons brown butter (see instructions below)*
1 cup diced peaches, excess moisture dried with paper towels
1 cup heavy cream plus more for glazing
1/2 teaspoon vanilla
Turbinado sugar, for finishing
*A few hours or the day before baking, cook butter (unsalted preferred) in a saucepan over medium heat till brown with a nutty frangrance...this should take 5-6 minutes. Cool, then refrigerate till solid.
Preheat oven to 425º.
Combine flour, baking powder, 3 tablespoons of sugar and salt in mixing bowl. Whisk to combine. Cut butter into 1/2 inch pieces, then scatter over flour mixture. Cut in butter with pastry blender until it looks like coarse corn meal with a few slightly larger lumps. Mix peaches with the remaining 1 tablespoon of sugar and the cinnamon. Gently stir peaches into dry ingredients. Add vanilla to heavy cream, add to bowl, and stir in with spatula or fork till dough begins to form.
Pour out onto flour dusted counter top and knead by hand till comes together into a slightly sticky mass...only about 5-10 seconds. Pat into a round about 1 inch tall. Cut into 8 wedges or use cookie cutter to cut rounds
Place onto ungreased or Silpat/parchment lined baking sheet. May brush with cream and sprinkle with turbinado sugar if desired. Bake 10-15 minutes (depending on size of your scones) till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
You may also make these in the food processor. Be careful not to over process.
These are best on the day made. Freeze leftovers and just pop in the microwave for a delicious treat or freeze unbaked scones and bake a little longer than directed.
Thanks, Ping, for inviting me into your lovely home. Ping's Pickings is one of my favorite places to stop and visit each week!!!