Delight in these Peach White Chocolate Scones, a twist on the classic recipe, perfect for breakfast or a sweet treat.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated to achieve even baking.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Sift the dry ingredients for a lighter texture.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to mix the butter quickly to keep it cold.
Stir in the diced peaches and white chocolate chips.
Ensure the peaches are evenly distributed for consistent flavor.
In a separate bowl, whisk together the egg, half-and-half, and vanilla extract.
Whisk until the mixture is smooth for even incorporation.
Gradually add the wet ingredients to the dry mixture, stirring until a dough forms.
Do not overmix to keep the scones tender.
Turn the dough onto a floured surface and knead lightly 8-10 times.
Handle the dough gently to avoid overworking it.
Divide the dough into two equal portions and shape each into a circle about 8 inches in diameter.
Use a sharp knife to cut cleanly through the dough.
Cut each circle into 8 wedges and place them on a greased baking sheet.
Space the wedges apart to allow for even baking.
Sprinkle the tops with coarse sugar if desired.
The sugar adds a delightful crunch to the baked scones.
Bake in the preheated oven for about 15 minutes, or until golden brown.
Check for doneness by looking for a golden color and firm texture.
Serve the scones warm and enjoy.
Pair with tea or coffee for a delightful experience.
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