August 14, 2013

White Chocolate Peach Scones

Summer is almost over, which means a few things. First, there are a lot of peaches. Second, school is starting soon (if it hasn't already). I decided to make the best of it and make a delicious breakfast before school using some of those delicious peaches. 

Scones are one of the fastest dishes to make, just combine the dry ingredients, add some butter and buttermilk, then fold in the peaches and chocolate. The key to making light, fluffy scones is to keep everything cold. When cold, small chunks of butter will melt and create steam, which makes the scones rise and keeps the texture perfect. Chilling the buttermilk helps keep the temperature of the dough low. Another trick is to toss the peaches with some of the flour mixture; it won't make the scones more fluffy but it will prevent the peaches from sinking to the bottom of the scone.

The scones bake for less than 15 minutes, so you can have your breakfast ready in under half an hour. If you would rather sleep a few extra minutes, just make the dough over the weekend or after school and bake it as you need it; the dough will probably last about four days in the refrigerator. These peach scones are a delicious way to start the day, and you'll never want to skip breakfast again!

2 Cups Flour
1/3 Cup Dark Brown Sugar
1 T Baking Powder
1/2 tsp Salt
1/4 tsp Cinnamon
1/8 tsp Nutmeg
Pinch Ginger
1 Stick Butter, Chilled & Cubed
3/4 Cup + 2 T Buttermilk
2 Peaches, Diced (1 1/2 Cups)
2/3 Cup White Chocolate Chips

Heat oven to 375F. Line a cookie tray with parchment.

Combine the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Toss 2T of the mixture with the peaches. Cut the butter into the flour, then add the buttermilk. Fold in the peaches and white chocolate.

Scoop the dough onto the prepared tray and bake for 12 minutes or until golden and cooked through.

Makes 12
Recipe Adapted from

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