A mess of melty bliss. You can certainly make these roast beef sliders without the flour by simply straining the meat before putting it on the sliders and using the sauce as an au jus to dip in on the side, but I liked them better with the meaty gravy. Usually I make these roast beef sliders without the flour to thicken the broth into a gravy. I was reminded of a more mature Sloppy Joe. Yum!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons white sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- ¼ teaspoon baking soda
- 1 pinch ground nutmeg
- 1 stick unsalted butter, frozen
- ½ cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup peeled and diced fresh peaches
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
- Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
- Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
- Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.
- Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.
- Since scones taste best the day they are baked, I like to store them in the freezer and bake off a few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic bags and seal well. Bake straight from frozen; you may need to add a few minutes to the baking time.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 264 mg |
| Sugars | 14 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Just a little bit dry but otherwise very good!