Cornmeal Scones With Mint Peaches

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder, plus
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 4 tablespoons granulated sugar
• 4 tablespoons unsalted butter, cold, cut into cubes
• 1 cup heavy cream
• 1 tablespoon heavy cream
• 1/2 cup sugar
• 1/2 cup water
• 4 ripe peaches, peeled, pitted & sliced
• 16 mint leaves, torn

Recipe

• 1 make a simple syrup for the peaches:.
• 2 combine sugar & water in a small saucepan and bring to a boil. swirl the pan until all the sugar dissolves. remove from heat & cool in the fridge. (we'll use it later).
• 3 preheat oven to 425 º.
• 4 place flour, cornmeal, baking powder salt & 3 tablespoons of sugar in food processor. pulse to combine.
• 5 add butter and pulse to a coarse meal texture.
• 6 with machine running, quickly pour in 1 cup cream. stop mixing when dough starts to come together. don't overwork!
• 7 place dough on a floured work surface & bring it together with your hands. shape into a circle 1 1/4 inches thick. cut into 8 wedges.
• 8 place the scones on a greased baking sheet. brush with the remaining 1 tablespoon of cream & sprinkle with remaining sugar.
• 9 bake 15 minutes until set & light golden brown.
• 10 remove from oven & cool.
• 11 toss the peaches in a bowl with 3 tablespoons cooled simple syrup & the mint leaves. (store remaining syrup in the fridge for later use).
• 12 let peaches sit for 10 minutes then puree 1/4 of the mixture & add back.
• 13 to serve, split scones in half & place on plates. divide peaches and pour over. replace scone tops.