1 cup flour

1/8^th cup granulated sugar

1 teaspoon baking powder

1/4^th teaspoon baking soda

1/8^th teaspoon salt

¼ cup (1/2 stick) butter

1/3 cup sour cream

1 large egg slightly beaten

½ cup finely chopped pecans

¼ cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons melted butter

1 tablespoon plus 1 teaspoon cornstarch, mixed in 2/3rds cup
water

6 cups peeled, sliced fresh ripe peaches (about 6 large
peaches)

1 teaspoon freshly grated lemon peel

1 cup packed brown sugar

For the cobbler topping mix together the flour, granulated sugar,baking powder, soda, and salt. Cut the butter into the flour mixture with a pastry cutter. Mix together the egg and buttermilk and add to the flour/butter mixture and mix well. Put this dough mixture on a floured cutting board and
knead dough together for a few turns and then roll out into a square about ½ inch thick.  Spread the dough with the 2
tablespoons melted butter. Mix together in a small bowl the chopped pecans, ¼ cup packed brown sugar, and 1 teaspoon ground cinnamon. Spread this pecan mixture over the top of the melted butter on the scone dough. Roll up the dough
jelly-roll fashion, and cut into six pinwheel circles. Set aside while making peach filling.

To make filling: Place sliced peaches, 1 cup brown sugar and
the cornstarch mixed into 2/3 cup water in a large saucepan on the stove. Cook on medium heat until fruit bubbles, and stir and cook for a minute or two, until juice starts to thicken.  Stir in grated lemon peel. Pour the hot peach filling into a 2 quart baking dish and top with the scone pinwheels. Bake in a preheated 375 degree oven for 20 to 25 minutes until scone cobbles are baked through and golden brown. Serves six. For
high elevation, bake 20 minutes and check. Lower elevations take a little more baking time. No other adjustment needed.