Peach White Chocolate Scones-on the rack

Peach White Chocolate Scones

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 scones 1x
  • Category: Breakfast, brunch
  • Method: Baking


  • 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


  1. Pre-heat oven to 375° F/190°C and line a baking sheet with parchment paper.
  2. Peel the peaches and cut into chunks.
  3. In a large mixing bowl, whisk together flour, baking powder, cane sugar, and salt.
  4. Grate (or toss) in butter, and work it quickly with your hands (a pastry cutter works fine, too).
  5. Add the peach chunks, the white chocolate chips, and blend with a spoon till the fruit is nicely coated with flour.
  6. In a small bowl, whisk the egg and cream together, then add to the flour mixture.
  7. Gently mix the dough with a spoon or a spatula until it just comes together. Don’t overmix.
  8. Turn the dough onto a floured counter, shape into a circle, and pat down.
  9. With a sharp knife, cut into 6 wedges and transfer to the prepared baking sheet, closer together, but not touching (about 2 inches apart).
  10. Brush with heavy (or half and half) cream and sprinkle with sugar.
  11. Bake scones until firm and golden, about 20-25 minutes.
  12. 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.

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