Peach Ginger Scones
Source: Jen Musty, Batter Bakery
This recipe was demonstrated for CUESA’s Market to Table program on July 21, 2012.
5 cups all-purpose flour
1 cup pastry flour
¾ cup fine granulated sugar
2 tablespoons plus 2 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons kosher salt
1½ tablespoons ground ginger
1½ teaspoons ground cinnamon
¾ cup small-dice crystallized ginger
¾ pound cold unsalted butter, cut into ½-inch cubes
2 cups cold cream
6 yellow peaches, ripe but still slightly firm, diced
1. Combine the flours, sugar, baking powder, baking soda, salt, and spices in the bowl of a stand mixer. Briefly mix at low speed to evenly distribute the leavening and spices.
2. Add the crystallized ginger and butter to the mixer bowl. Mix at low to medium speed until the butter pieces are no larger than peas.
3. With the mixer on low, stream the cream into the edge of the bowl until the dough pulls together. Be very careful not to over-mix! Any remaining dry ingredients can be incorporated by hand, so as not to overwork the dough.
4. Gather the dough into one mass, and turn out onto a parchment-lined work surface. Divide the dough into three sections.
5. Preheat the oven to 375ºF (350ºF convection). On a parchment-lined half-sheet tray, gently pat one section of dough into a rectangle approximately ¾ inch thick.
6. Add texture to the layer using your fingertips, making small indentations for the fruit.
7. Evenly distribute half of the diced peaches across the bottom layer.
8. Flatten sections of the second third of the dough between your hands and place on top of the peaches beginning at one corner. Add additional sections as if completing a puzzle, until the entire surface is covered with dough.
9. Repeat steps 6 through 8 with the remaining peaches and last third of dough.
10. Tuck in any loose edges, forming a clean rectangle, and refrigerate the dough for 15 minutes.
11. Slide the parchment and dough onto a cutting board. Using a bench scraper or knife, portion into 3-ounce squares. Place on a parchment-lined sheet pan 2 inches apart. Wrap tightly, and refrigerate 1 to 4 hours.*
12. Remove the dough from refrigerator and sprinkle with raw sugar if desired. Bake until golden brown, with a firm center. Serve warm.
* Dough may be portioned and frozen for later use. Tightly wrap the dough in plastic wrap and store inside a reusable freezer container for an easy, last-minute breakfast for family or guests.