Peach Pecan Scones
with vanilla white chocolate drizzle
When we went camping at the folk fest, my friend asked me to bring muffins for breakfast. I said to her “no, not muffins — scones!” because I have peaches and I remembered that peach muffins do NOT travel well, but peach SCONES, now that would be quite a different story. Peach scones should travel much better!
I made the scones early in the morning, though, and measured the flour wrong (how can you measure 2 cups of flour WRONG? but yes, I did somehow do that), so the scones I made that morning didn’t turn out quite right, but they DID travel well and they got eaten with great enthusiasm. I vowed that I needed to make those scones again with the right amount of flour. So I did.
Peaches are so moist that it is a little tricky getting the scone batter to together–you COULD solve that by reducing the amount of peaches in the batter, but do you think I would do that? Heck no, I want LOTS of peaches in my scones. So even though the batter didn’t quite look right this time and I was a little unsure it would hold all the peaches together, in the end, somehow it magically DID! Even when they came out of the oven, I was a little afraid I’d messed them up again, but after a few minutes sitting, they settled down, held together, and were oh so wonderfully perfect. I drizzled them, gently removed them from the pan with a spatula, put them in a box and took them to work to share them with my friends. They all disappeared rather quickly.
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 cup granulated sugar
- 6 tablespoons chilled butter, cut into little pieces
- 1 - 2 cups peeled, pitted & chopped peaches (for 2 cups, I used about 3 peaches)
- 1/3 cup toasted, chopped pecans
- 1 egg
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup nonfat or low fat milk
- 2 teaspoons real vanilla extract
- 2 tablespoons coarse sugar
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 Tablespoons milk
- 3 oz white chocolate, melted
- Preheat the oven to 400 F. Spray a large baking sheet with cooking spray.
- In a large mixing bowl, mix the flours, baking powder, baking soda, salt and spices. Cut the butter into little slivers and sprinkle over the flour mixture. Using a pastry cutter, two knives or your fingers (I prefer to use my fingers), mix the butter into the flour mixture until it is small and crumbly and no large bits of butter remain. Add the peaches and pecans and toss to coat.
- In a separate, smaller bowl, whisk together the egg, yogurt, milk and vanilla until well mixed. Gently fold the wet egg mixture into the dry mixture in the larger bowl until the batter starts to stick together. It still might look like it's impossible to ever get it to stick together--that's okay.
- Dump the batter out onto the baking sheet and form it into a large circle about 1/2 - 3/4 inch thick. Somehow it all seems to come together when you do this.
- Bake at 400 F for 15 - 20 minutes or until a toothpick inserted in the center comes out dry.
- While the scones are baking, make the drizzle: in a small mixing bowl, whisk together the powdered sugar, vanilla and milk. Melt the white chocolate (in the microwave or over a double boiler) and whisk it into the powdered sugar mixture.
- When the scones are done, let them cool slightly, then drizzle with the white chocolate glaze. Let the glaze set, then enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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