Jackie's Peach Toffee SconesTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time : 15 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:236.3 kcal
Proteins:4.8 g
Fats:10.8 g
Carbohydrate:30.6 g
Fibers:1.3 g
Sugar:8.6 g
Cholesterol:80.5 mg
Sodium:475.1 mg
Calcium:188 mg
Energy:268 kcal
Proteins:5.5 g
Fats:12.3 g
Carbohydrate:34.7 g
Fibers:1.5 g
Sugar:9.8 g
Cholesterol:91.3 mg
Sodium:538.8 mg
Calcium:213.2 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
ml
all purpose flour
60
ml
brown sugar
15
ml
baking powder
2
ml
sea salt
60
ml
unsalted butter, cold, cut into pieces
500
ml
diced ontario peaches
125
ml
skor bits
2
large eggs
125
ml
cream
METHOD
- Preheat oven to 450°F (230°C).
- In large bowl, mix flour, brown sugar, baking powder and salt. Add butter to mixture and using your fingertips work butter into mixture until it looks like a coarse meal.
- Add diced peaches and Skor bits and mix lightly. In large bowl, whisk eggs and cream together; add dry peach mixture, stirring to combine.
- Scrape dough onto a floured board and lightly knead to bring dough together, don't over knead.
- Roll into a 1-inch (2.5 cm) thick slab and cut dough with a round 3-inch (7.5 cm) cookie cutter.
- Place on a parchment-covered or non-stick baking sheet and bake for 10 to 15 minutes until golden brown and firm to touch.
Serve warm with butter or your favourite jam.
CHEF'S NOTES
Owner of Blossom Bakery, Jackie Troup’s sweet and sticky Peach and Toffee Scones are a modern twist on a traditional favourite. Best served warm with a pat of butter, they are the perfect early morning treat for overnight guests.
Scones can be made ahead, frozen, thawed and simply re-heated in the oven for a fuss free and unforgettable breakfast.
