I love a tasty scone for breakfast. Not like those chalky Starbucks scones, but something flaky and soft with a subtly crisp crust. Blueberry Scones are, of course, a tried and true favorite, but I was feeling something a little out of the ordinary.
Peaches scream "summer time flavor!" And they seemed like the perfect fruit to work into a buttery, fluffy scone! But unfortunately, I always seem to struggle to find ripe peaches at the grocery store. In lieu of fresh, flavorful peaches, I opted for canned peaches. For peaches in particular, it's most important to pat the fruit dry before incorporating into the scone dough. Otherwise your scone batter will become runny.
Swirls of cream cheese and pockets of white chocolate pack the "cream" punch in these Peaches 'n' Cream breakfast treat.
Whether slicing the dough into neat triangles or simply dolloping onto the sheet tray, you'll find yourself with the most delightful breakfast compliment for your morning coffee or tea. In fact, I love to make this dough the day before and chill over-night. Then come morning all I have to do is shape and bake!
Peaches ‘n’ Cream Scones
Ingredients
· 2 cups flour
· ½ cup sugar
· 1 tbsp baking powder
· 1 tsp salt
· Zest of a lemon
· 8 tbsp butter, cubed
· 1 ½ cups canned sliced peaches, rinsed and drained
· ½ cup Greek yogurt
· 2 eggs
· 2 tsp vanilla extract
· ½ tsp almond extract
· 2 oz cream cheese, cubed
· 1/3 cup white chocolate chips
· Cream
· Turbinado sugar
Add the flour, sugar, baking powder, salt, and lemon zest to the bowl of a food processor. Pulse until combined. Add the butter and pulse until the butter is about pea-sized.
Scatter the peaches across a surface lined with paper towels. Using another paper towel, pat the peaches dry. Chop the slices into a small dice. Set aside.
In a large bowl, whisk together the yogurt, eggs and extracts. Scatter the flour mixture over the top of the yogurt mixture. Scatter the peaches over the flour mixture. Gently fold until the dough just begins to come together. Scatter the cream cheese and chocolate chips over the batter. Fold into the dough until just combined. You should still see streaks of cream cheese through the dough. The dough will be soft and sticky.
Cover the bowl in plastic wrap and chill for at least 1 hour or overnight.
Preheat oven to 400F.
For traditional scones… dust a flat surface with flour. Turn the dough out onto the surface. Flour your fingers and the top of the dough, and flatten the dough into an 8x8in square. Using a floured knife or bench scrapper, cut the dough into four equal squares. Slice each square on the diagonal to create triangles. Using a bench scrapper or spatula, transfer the scones to baking sheets lined with a silpat or parchment paper. Leave two to three inches between each of the scones as they will spread.
For drop scones… use a large ice cream scoop to spoon dollops of the dough onto to baking sheets lined with a silpat or parchment paper. Leave two to three inches between each of the scones as they will spread.
Brush the tops of each scone with cream. Sprinkle each scone liberally with turbinado sugar.
Bake the scones – 25-30 minutes for traditional scones, 15-20 minutes for drop scones – until golden brown and centers are set.
Makes 8 scones or 16 drop scones
Notes Reheat the scones in a toaster oven the next day before serving!
If making GF Scones, consider browning the scones briefly under the broiler to ensure an even golden brown color and crisp top.
Gluten Free Friendly!
Either Cup4Cup or Better Batter will work wonderfully for these scones.
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