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Peach and White Chocolate Scones

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Peach and White Chocolate Scones


Do you have a food that you would eat in any way, shape, or form? I do. Actually, I have a lot of things that fit into that category, including today’s topic: scones. I love scones and I am happy to find excuses to make them like my college girlfriends’ gathering last month.

I have a very traditional and delicious British scone recipe from my Downtown Abbey Cookbook which my daughter gave me for Christmas. But today’s version came from a magazine pre-2007. It was probably Better Homes and Gardens but I am not sure.  The original called for raspberries but my gang likes strawberries better so we usually use those. However, this time since we are in peach season, I had to go that direction. I always add white chocolate chips to this recipe because they just take the flavor and texture to the next level. Adding Cardamom Butter makes them extra special. So here is the star of your next Saturday morning or afternoon tea! By the way, these look fabulous on one of our Three-Tiered Servers


Preheat the oven to 425 degrees.

In a large mixing bowl or food processor, combine:

  • 2 C all-purpose flour
  • 3 T brown sugar
  • 2 t baking powder
  • ½ t baking soda
  • ½ t salt

 If using a bowl, with a pastry blender, cut in:

  • ½ C cold butter

Alternatively, pulse the food processor until mixture resembles coarse crumbs.

Gently add:

  • ¾ C fruit
  • 2/3 C white chocolate chips

TIP: Drain your fruit very well. Dried fruit will work the best. If it adds too much moisture to the batter, the scones will still be delicious but a bit on the flat side.

Mix together:

  • 1 8oz carton of sour cream
  • 1 egg yolk

Make a well in the center of the batter. 

Add the egg mixture into the well and stir or pulse until just moistened.

Turn out dough onto a lightly floured surface and knead 10-12 times, until nearly smooth.

*Divide dough into thirds. Lightly roll or pat each third into a 4-5” circle, about ½” thick. Cut each circle into 6 wedges.

*Alternatively, you can use a cookie scoop to make round scones like I did.

Brush the tops with a mixture of:

  • 1 egg white
  • 1 T water

 Sprinkle with:

  • 1 T coarse sugar.

Place the scones 1” apart on an ungreased cookie sheet or one lined with parchment paper. Bake for about 10 minutes until lightly browned. Makes 18.

Serve warm with Cardamom Butter from a Butter Bell.


  • 1/2 C softened butter
  • 1/4 t cardamom
  • 1/8 t cinnamon
  • 1 T brown sugar

Add a Crust-less Quiche for a simple but elegant meal.


Peach and White chocolate Scones




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