Cornmeal Scones With Mint Peaches

• 1 12 cups all-purpose flour
• 12 cup cornmeal
• 1 tablespoon baking powder, plus
• 1 teaspoon baking powder
• 14 teaspoon kosher salt
• 4 tablespoons granulated sugar
• 4 tablespoons unsalted butter, cold, cut into cubes
• 1 cup heavy cream
• 1 tablespoon heavy cream
• 12 cup sugar
• 12 cup water
• 4 ripe peaches, peeled, pitted & sliced
• 16 mint leaves, torn

1. Make a simple syrup for the peaches:.
2. Combine sugar & water in a small saucepan and bring to a boil.
3. Swirl the pan until all the sugar dissolves.
4. Remove from heat & cool in the fridge.
5. (We'll use it later).
6. Preheat oven to 425 degrees .
7. Place flour, cornmeal, baking powder salt & 3 tablespoons of sugar in food processor.
8. Pulse to combine.
9. Add butter and pulse to a coarse meal texture.
10. With machine running, quickly pour in 1 cup cream.
11. Stop mixing when dough starts to come together.
12. Don't overwork!
13. Place dough on a floured work surface & bring it together with your hands.
14. Shape into a circle 1 1/4 inches thick.
15. Cut into 8 wedges.
16. Place the scones on a greased baking sheet.
17. Brush with the remaining 1 tablespoon of cream & sprinkle with remaining sugar.
18. Bake 15 minutes until set & light golden brown.
19. Remove from oven & cool.
20. Toss the peaches in a bowl with 3 tablespoons cooled simple syrup & the mint leaves.
21. (Store remaining syrup in the fridge for later use).
22. Let peaches sit for 10 minutes then puree 1/4 of the mixture & add back.
23. To serve, split scones in half & place on plates.
24. Divide peaches and pour over.
25. Replace scone tops.

flour, cornmeal, baking powder, baking powder, kosher salt, granulated sugar, unsalted butter, heavy cream, heavy cream, sugar, water, peaches, mint

Taken from www.food.com/recipe/cornmeal-scones-with-mint-peaches-169157 (may not work)