The holidays are sneaking up around the corner. That means baking time!! I love baking! One of my favorite things to do in the afternoon when I have the house to myself is to turn on one of my favorite shows, Homeland, Boardwalk Empire, Game of Thrones, and a few others (cough, cough-True Blood) and watch an episode from On-Demand while I bake up some sumptuous concoction. A guilty pleasure!! Yes, I am weird, my husband told me I was born this way and that my parents just watered it! He thinks he is sooo funny. haha.
Back to the biscuit….this biscuit would be great to make when you have house guests over the holidays, to give as a gift, or to make and eat all by yourself! Whichever you choose Enjoy. You can switch out the fruit with berries, plum, pear pretty much any wet fruit, except Watermelon!
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon table salt
- 6 tablespoons cold, unsalted butter, cubed
- 1 cup chopped, peeled ripe peaches (I used 2 white)
- 1 cup heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
Add flour, baking powder, sugar and salt together in a food processor or large bowl. Add butter and process until crumbly meal to tiny pea size bits of butter, if not using processor you can either cut it in with two knives or you can freeze the butter and grate it in on the large holes of a box grater.
Gently stir in the peaches, so that they are coated in dry ingredient, then stir in heavy cream.
When you’ve mixed it in as best as you can knead it once or twice in the bowl, form into a loose ball. Do not worry about getting the dough evenly mixed. It is more important that the dough is not overworked.
Generously flour your counter and hands. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and press the dough out to a 3/4-inch thickness.
Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each. The dough is wet, its suppose to be, don’t worry. Re-work remaining dough and continue cutting biscuits until gone.
Bake the scones for 12 to 15 minutes, until golden brown at the edges. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.
Do ahead: Biscuits are generally best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. Once they are frozen, transfer them to a freezer bag or container.
To cook frozen biscuits, place them frozen on a parchment-lined sheet and bake them adding 2 to 3 minutes to your baking time.
If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them.