Nathan and I have a slight obsession with brunch. Like, for real … we even had a brunch wedding reception! Thanks to my brother, who also enjoys that glorious mid-morning meal, we're slowly eating our way through his list of the best Cleveland brunches. My mouth is watering just thinking about pancakes and omelets! We're not opposed to making our own brunches either, and we've racked up quite a few awesome recipes that make the perfect Saturday morning meal.
It's all about the little things, right? Well, these sugared scones I'm about to share with you are little, but they are big in the delicious factor. They're not too sweet, which makes them OK for breakfast, but they're sweet enough that you want to jump out of bed for the treat. I made them recently as the base of a peach shortcake (just add ice cream! Or vanilla bean whipped cream as they're shown here). Also delicious. The best part is that you probably have all these ingredients in your cupboard already. What are you waiting for?
Sugared Scones with Peaches (via Everyday Occasions) (makes 12) 2 1/4 cups all-purpose flour 1/3 cup sugar 1 T baking powder 1/2 t sea salt 12 T cold, unsalted butter, diced 2 large eggs, lightly beaten 1/2 cup cold heavy cream 1 t vanilla egg yolk course sanding sugar (I used Penzey's vanilla sugar)
In a mixer, combine flour, sugar, baking powder and salt. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs, whipping cream and vanilla with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added.
Turn the dough out onto the floured surface. Divide into two. Add some flour onto the top of the dough then pat it out into two disks, about 6 inches in diameter. Cut the disks into six pieces like a pie.
Separate the pieces and put them on a lightly greased baking sheet. Brush on a little bit of a beaten egg yolk, then top with sugar.
Bake at 400 degrees for 10-12 minutes. (I had to go longer than this, but I took them out as soon as they were golden brown on top.)
Let scones cool and top with freshly cut peaches mixed with a little sugar and lemon juice. Enjoy!