The trick is to smoke the meat and not make the meat smoke
TENDER PEACH SCONES
Date: September 07, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I picked up my third Large Big Green Egg from the dealer on Sunday. It is intended to be a baking Egg. So I wanted to bake something a little special and unlike anything I have baked on the Egg so far. It turned out the choice presented itself to me in the form of peaches just coming into season locally and a peach scone recipe being featured on the King Arthur Flour website. I have a heavy aluminum scone pan that turns out scones that does a great job helping the sides and bottoms of the scones cook up with a slightly crispy crust. I took the opportunity to use the rig extender to give me a shelf 6" above the fire ring and about half way up into the dome. The scones were cooked at 375 for 25 minutes and with the scone pan raised up into the dome it cooked very evenly. It cooked so evenly that I didn't have to rotate it 180 degree midway through, These scones were excellent! The had great flavor and had a somewhat crispy but soft out crust. The inside were mist and soft. The flavor was wonderful and the fresh moist peaches really made a difference. This first run of my baking Egg was very successful. I also liked my first attempt at raised indirect hi in the dome.