Peach Scone with White Chocolate
Buttery crumbly scones loaded with juicy peaches and sweet white chocolate. This Peach Scone is simply too hard to resist
Ingredients
- 2½ cup plain flour (all purpose flour) (NOTE 1)
- ⅓ cup caster sugar (or regular white sugar) (NOTE 2)
- 1 tbsp baking powder
- ½ tsp salt
- 130 gm unsalted butter (very cold, small cubes)
- 1 large egg
- ½ cup sour cream (full or whole fat)
- 2 tbsp thickened cream (and a little extra for brushing the scones) (NOTE 3)
- 1 cup peaches (small cubes, peeled or unpeeled) (NOTE 4)
- ¾ cup white chocolate chips (NOTE 5)
- 1 tsp vanilla extract
Optional chocolate drizzle
- 100 gm white cooking chocolate
Instructions
- Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a large baking tray with non-stick baking paper (parchment paper). There's no need to grease the tray or paper.For the flour mixture - Place flour, sugar, baking powder, salt and butter into a food processor. Pulse for 30 seconds or until the mixture resembles fine breadcrumbs. Alternatively, grate the butter and rub it into the flour using your fingers.
- For the cream mixture - Place the sour cream, thickened cream, egg and vanilla extract into a bowl and mix until combined.
- Transfer the flour mixture into a large bowl and make a well, then pour in the cream mixture. Stir a few times only and don't over mix. The mixture will look crumbly and dry. Add in the peaches and white chocolate and fold through gently a few times to combine. At this stage, the mixture should still look dry and won't hold together.
- Transfer the mixture onto a clean kitchen bench. Gather the mixture together with your hands to form a dough. Lightly knead it a few times to form a ball but do not overwork the dough as it'll make the scones tough. Flatten the dough into a 20cm (8-inch) disk, then slice it into 8 wedges. Place the wedges on the baking tray and brush lightly with thickened cream. Bake for 18 to 20 minutes or until a skewer comes out clean when inserted in the middle. Leave the scones to rest on the baking tray for 10 minutes before serving.
- For the chocolate drizzle (optional) - Prepare the chocolate drizzle when the scones have almost cooled down. Place the chopped chocolate into a microwave-safe bowl. Melt the chocolate by placing it in the microwave with 40-second bursts, stirring well after each burst until the chocolate has completely melted. If the chocolate is too thin, let it rest for 5 minutes to thicken before drizzling.
Notes
(NOTE 1) Plain flour (all-purpose flour) does not contain any leavening agents.
(NOTE 2) Caster sugar (superfine sugar) - Caster sugar has finer granules than regular white sugar. However, it's not the same as confectionary, icing, or powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can't find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but take care not to over-blitz it so a powder consistency.
(NOTE 3) Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat.
(NOTE 4) Peaches - White or yellow peaches would work in this recipe. Aim to get peaches that are sweet and ripe to get the best flavour into the scones. Resist adding more than a cup of peaches because doing so may make the dough too wet.
(NOTE 5) White chocolate - I used white chocolate chips in the dough and white cooking chocolate for the drizzle on top of the scones.
Leftovers - Wrap each scone with plastic film and store it in an airtight container. The scones will keep for 2 days at room temperature and 7 days in the fridge, or frozen for up to 3 months.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1sconeCalories: 380kcalCarbohydrates: 58gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 355mgPotassium: 199mgFiber: 1gSugar: 28gVitamin A: 656IUVitamin C: 2mgCalcium: 179mgIron: 2mg