- 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.