Peach White Chocolate Scones, a real taste of summer, with juicy sweet peach chunks hidden in the folds of buttery scones. Tender crumb on the inside, lovely crispiness on the outside. Bake them for your breakfast/brunch or tea time, you won’t regret it!
Song of the day: Almost (Sweet Music) by Hozier
It’s almost Fall and at this latitude, we can taste a nip in the air, especially in the morning and at night. But before we veer towards Autumn flavors, we are grabbing the last summer fruits we can find at the local farmer’s market. Freestone peaches, of course, coming from the neighbour Province British Columbia are still abundant and I cannot see a better use than adding the juicy chunks to delectable scones.
My basic scone recipe
The scone recipe I use all the time calls for the same ingredients, to which I add different fruits according to the season, or other add-ins like chocolate chips.
- Flour: unbleached all-purpose flour or 00 flour are my standard flours for scones, but I’ve also used whole wheat flour and spelt flour
- Sugar: raw cane sugar or coconut sugar are my preferred sugars for baking
- Baking powder: aluminum-free
- Salt: just a pinch of fine sea salt to brighten the flavors
- Butter: we only buy organic. Very cold is the way to go, grated or cubed
- Heavy cream, or half and half cream, or milk: usually in this order of preference for the best-tasting scones
- Egg: organic free-range is our choice
- Optional: fruit (fresh, frozen, or dried), chocolate chips
How to make the best scones
Follow these simple tricks and you’ll have amazing tasting scones all the time!
- First, mix the dry ingredients together: flour, baking powder, sugar and a pinch of salt (if not using salted butter, which you can);
- use very cold butter and grate it into the flour, then work it quickly with your fingertips (or a pastry blender) until it resembles a fine crumb;
- add the fruit/chocolate in the flour/butter mixture so as to coat them and prevent them to lose too many juices;
- lightly beat the egg and the cream before adding to the dry ingredients, so you don’t have to mix too much;
- as soon as the dough comes together, tip onto a floured surface and use your hands to bring the dough together, pressing it down to a thick round;
- then, with a sharp knife cut into 6 wedges;
- use a cake shovel to lift the scone wedges and arrange them close to one another (not touching, though) on a parchment-lined baking sheet (this will ensure they rise upwards, not outwards);
- while the oven is warming up, chill the scones in the refrigerator. You could also refrigerate overnight to have a wonderful breakfast in the morning. Brush with heavy cream or half and half cream before baking. For a crisp topping, I always sprinkle sugar on top.
- Bake until golden brown.
Eat fresh or freeze for later
A warm scone right out of the oven with a cup of coffee, or tea if that’s your thing, is one of those pleasures we like to indulge in every now and then. However, since there are only two of us and 6 scones, I like to freeze some of them for later use and enjoyment. I wrap them individually in plastic wrap and place in a ziplock bag in the freezer. When I decide to use them, I take them out of the freezer and place in the fridge overnight. Then, in the morning, I place them in a preheated 180°C/350°F oven for about 5-10 minutes. As good as freshly baked!
Scone Flavor Variations
- Triple berry and dark chocolate
- Blueberry and white chocolate
- Roasted cherry and ricotta
- Pear and ricotta
- Roasted pear and cinnamon chocolate
- Strawberry and matcha chocolate
- Lemon, ginger, and white chocolate
- Dehydrated sour cherries
- Lemon poppy seed
- Raspberry, buttermilk and white chocolate
When I bite into this scone the feeling of summer fills me, especially when it is warm out of the oven. The chunks of peaches are juicy and sweet and combined with the chocolate, crumbly inside, and crisp surface notes, make this the most pleasurable breakfast or snack imaginable!Print
- 1 1/2 cups all-purpose flour (or flour 00)
- 1/4 cup organic cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 6 tablespoons (85 grams) cold unsalted butter, grated or cut into cubes
- 1/4 cup white chocolate chips
- 2 peaches (about 1 cup)
- 1/4 cup half and half cream 10% (or heavy cream)
- 1 egg
- half and half cream (or heavy cream) for brushing
- vanilla sugar for sprinkling
- Pre-heat oven to 375° F/190°C and line a baking sheet with parchment paper.
- Peel the peaches and cut into chunks.
- In a large mixing bowl, whisk together flour, baking powder, cane sugar, and salt.
- Grate (or toss) in butter, and work it quickly with your hands (a pastry cutter works fine, too).
- Add the peach chunks, the white chocolate chips, and blend with a spoon till the fruit is nicely coated with flour.
- In a small bowl, whisk the egg and cream together, then add to the flour mixture.
- Gently mix the dough with a spoon or a spatula until it just comes together. Don’t overmix.
- Turn the dough onto a floured counter, shape into a circle, and pat down.
- With a sharp knife, cut into 6 wedges and transfer to the prepared baking sheet, closer together, but not touching (about 2 inches apart).
- Brush with heavy (or half and half) cream and sprinkle with sugar.
- Bake scones until firm and golden, about 20-25 minutes.
- Transfer to a cooling rack.
Any leftover scones, I freeze individually, well wrapped in plastic, and placed into a ziplock bag. Re-heated, they are just as good.