Monday I had Friday on my mind…….
I don’t know how many of you remember that opening line from one of my favorite songs of the 60’s by the Easybeats, or even the David Bowie remake from the 70’s. But I can’t say that I’ve been singing it too often this summer, because for the most part I’m not really sure what day of the week it is….sigh
Now don’t go thinking that the old chef is just in need of one of those new memory drugs, while I’m sure it couldn’t hurt, that’s not the reason for my memory lapse. You see when you don’t have anything to do everyday, the days just start to blend together and one day is just the same as the next. Although I have been thinking that one of those clocks with the day and the date will probably be a good idea once I do retire!
But I don’t need any prompting today to remember that it’s Guest Post Friday. Because today my friends I have a very special guest, Laura from Tutti Dolci – All Sweets! If you love desserts as much I do, you’re not only going to make a new friend today, you’re also going to find dessert heaven….sigh But I’m gonna warn you, I think I gain 5 pounds every time I visit Laura’s blog! It’s worth it though, because you’re going to find so many delicious sweet treats at Tutti Dolci – All Sweets , from Chocolate-Toffee Blondies to Blueberry-Peach Sorbet that you’re sure to find something to satisfy your family’s sweet tooth! Laura is quite the photographer too, so be careful not to hit your head on the screen with so many drool worthy photo’s to lust after!
So sit back, relax, put your feet up, and get ready to gain a few virtual pounds as I give you……….
Hi everyone, I’m Laura from Tutti Dolci – All Sweets! As the name suggests, I’m passionate about desserts and all things baking. My unofficial motto is “Life is short. Eat dessert first!”
When Chef Dennis asked if he could talk me into guest posting, I didn’t have to think twice! Like many of you, I appreciate his support of the food blogging community and his approachable, delicious recipes. His posts teach me something new, make me laugh, or encourage me to head to the kitchen.
As I considered what recipe to share with you, I remembered a recent pastry from our host: scones with blueberries and cream. When I’m craving a treat for breakfast, I always pick a scone, so today I’m sharing brown butter-peach scones.
Peaches are one of my favorite summer fruits, and now that the season is upon us, I’m guilty of buying pounds at a time. A new favorite way to enjoy them is baked into scones. I love the nutty character that brown butter adds to baked goods, and it certainly didn’t let me down this time either!
Moist and light with a crisp golden topping, these scones make a scrumptious breakfast or afternoon snack. I enjoy them just as they are, however I’d never pass up a side of honey-butter or Mascarpone!
Chef Dennis, thanks so much for including me in your guest post series!
- 5 Tbsp unsalted butter 75 gm
- 2 cups flour 240 gm
- 1/3 cup sugar 65 gm
- 2 tsp baking powder 10 gm
- 1/2 tsp baking soda 3 gm
- 1/4 tsp salt 1.5 gm
- 1/4 tsp cinnamon 1.5 gm
- 1 cup peeled and diced peaches 240 gm
- 2/3 cup low-fat buttermilk 160 ml
- 1 large egg
- 1/2 tsp vanilla extract 3 ml
- 1 Tbsp turbinado sugar 15 gm
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes.
Pour browned butter into a glass measuring cup and chill in the freezer until solid and chilled, about 1 1/2 hours (Alternatively, brown butter up to a day ahead and let solidify in the refrigerator).
Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
Dice chilled brown butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
Place peaches between layers of paper towels and press gently to remove moisture; add to flour mixture, folding in gently.
Whisk together buttermilk, egg, and vanilla extract in a small bowl; add to flour mixture and fold in just until moist.
Use a floured bench scraper to scrape dough out onto prepared baking sheet; generously flour hands and pat dough into an 8-inch circle.
Score into 12 wedges with floured bench scraper; sprinkle dough with turbinado sugar.
Bake 20 minutes or until golden.
Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges.
Store leftovers in an airtight container up to 1 day and warm before serving
Don’t say I didn’t warn you, I had to get snack while I was finishing this post! Those Brown Butter Peach Scones look amazing! Much better than the cherrios I just had for breakfast! So before you forget, head on over to Tutti Dolci – All Sweets and say hi to Laura, just don’t forget to tell her chef Dennis sent you!
Have a happy weekend my friends!