I have some exciting news to share. If you follow Three Many Cooks on Instagram you already know, but I thought it was time to share it officially on the blog. Three Many Cooks is on its way to becoming Four Many Cooks. Or at least . . . Three Many Cooks and a baby! Andy and I are expecting our first child in January 2015. At 20 weeks, I’m already halfway through my pregnancy, which I can hardly believe.
Fortunately, I’ve had no morning sickness and I’m immeasurably grateful for that. Aside from being a bit more tired (I’m napping for the first time), life has gone on as usual. I don’t know if I would call them cravings but I’m drawn to soft serve ice cream, everything bagels toasted with cream cheese, and flavored seltzer water. Oddly, though, I’ve got a sweet tooth coming in. I’ve never been one for sugar. I’d take an omelet over a Belgian waffle any day, but in the past few months – things have changed.
These days, Saturday mornings in the Keet household are mostly sweet. Gone are the days of avocado toast and everything-in the-fridge frittatas. Last weekend I made Sharon’s multigrain pancakes (with chocolate chips, bien sur!) and recently Mom and I made these gorgeous peach cobbler scones, filled with a simple, homemade peach butter. No need to cut in half and top with butter and jam – the good stuff is already inside. To say nothing of the sweet, cobbler topping.
While peaches are still around, make these for the sweet tooth’s in your house, and when fall comes switch to apple butter.
Stay tuned for more updates on Baby Keet!
- ½ cup Simplest Peach Butter (recipe below)
- ¼ cup plus 2 cups all-purpose flour, divided
- ¼ cup chopped walnuts
- 3 tablespoons brown sugar
- 3 tablespoons butter, at room temperature plus 1 stick (8 tablespoons) frozen
- 6 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup sour cream
- 1 large egg
- If making Simplest Peach Butter, do it now. Refrigerate until chilled.
- Mix ¼ cup flour, nuts, brown sugar, and room temperature butter in a small bowl to form big clumps; set aside.
- Mix remaining 2 cups flour, sugar, baking powder, salt, baking soda and in a medium bowl. Grate ⅓ of the frozen butter into the flour mixture on the large holes of a box grater; toss. Repeating grating and tossing twice more. Using fingertips, work butter into flour a bit more.
- Mix sour cream and egg with a fork until smooth. Using same fork, stir into dry ingredients until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together. If necessary, flick a little water into bowl bottom to get the last bits to adhere.)
- Divide dough into 2 portions. Place the first portion on a lightly floured work surface; top with crumble and pat into an 8-inch circle, embedding crumble into dough as you pat. Pat second portion of dough into a 7½-inch circle; spread with peach butter, spreading it to within ½ –inch of the edge. Place crumble-topped portion of dough over peach butter-spread dough; lightly pinch to seal. Freeze until ready to bake (the firmer the dough, the easier to slice). Can be covered and frozen overnight.
- When ready to serve, adjust oven rack to lower-middle position and heat oven to 400 degrees. Use a sharp knife to cut dough into 8 triangles; place on a cookie sheet (preferably silapat- or parchment-lined), about 1 inch apart. Bake until golden, 15 to 18 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature.
- 2 pounds peaches, peeled, pitted, and cut into large chunks
- ½ cup sugar
- Puree peach chunks in a food processor until smooth. Add sugar; pulse to mix. Pour peach mixture into a large skillet and bring to a sputter simmer over medium-high heat. Reduce heat to medium-low and cook, stirring frequently, until thickened to fruit butter consistency, about 30 minutes.
- Cool to room temperature, transfer to a lidded container, and then refrigerate. (Can be refrigerated for several weeks.)