Had ur brekkie yet?? i think ever since i've been back on this pill.. the only kinda food that i feel like eating in the morning is fruits.. fruits and fruits.. dont know why.. just dont feel like eating anything heavy..
I baked these scones yesterday thinking that this morning i would be munching on these scones.. that wasnt the case eventho i am a super big fan of scones.. dont get me wrong yah.. this is one scone that u shud and u will be wanting to bake.. the aroma.. the flaky texture of this scone was ohhh so purrfectttt.. plus no way hozay u can get scones with peach filling in ur bakery! hehe
Ok ok.. there is actually a factual story behind these scones.. do u remember we were in Cameron Highlands early this month? well if u were to go back to that post.. u will notice that we had tea and scones at The Lakehouse.. honestly? we were pretty dissapointed with it.. as it was already past 3pm.. we thought it would be nice to stop over at The Lakehouse to hv some kind of high tea.. when u think of high tea.. u will be thinking of petite fours.. chocolates and flaky buttery warm scones.. we got there.. ordered our coffee/tea and when it finally arrived.. i noticed their scones didnt even look like scones.. more like a round biscuit that doesnt even resemble scones.. didnt wanna think bad and decided to try it and oh boy were we disappointed.. :o(
So of cos its natural that when i saw this pic.. i thought of our time at The Lakehouse.. i really hope that they will do something abt it cos my super duper hubs has talked to their management abt it - he figured it better to let them know the truth what he thinks..(and they have replied that they will this week start a complete revamp...)
So ok.. heres the recipe to these scones.. i've kept one piece aside for me to munch later..one for Sonia's lunch box.. one for Hairi and the rest goes to hubs and his work mates!
... scroll down for the method and if u wanna see the step by step pics.. u can go to Joy the Baker! and oh bef i forgot.. i added fresh blueberries too!
Place a rack in the center of the oven and preheat to 200 degrees C. Line two baking sheets with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening and butter until mixture resembles coarse meal. Use your hands to break the fat cutes into the dry ingredients. Some of the fat bits will be the size of peas and some fat bits will be the size of oat flakes. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.
Turn out onto a floured board and knead about 15 times. 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 eight even pieces.
Place dough on prepared baking sheets, leaving about 1 1/2-inches 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.