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I love scones, and I usually make peaches and cream scones. I had some fresh Georgia peaches that were ripe and ready to enjoy. But, I didn’t have any heavy cream for the scones. A raid the pantry yielded a bag of Hershey’s cinnamon chips. The chips were left-over from last falls apple and cinnamon baking spree. Hmmm, I do love peaches with cinnamon. I figured that the cinnamon chips would be a great compliment to the peaches, and I was correct. Mmm, they are divine.
What do I need to make these fresh peach, cinnamon chip scones.
This scone recipe uses butter in place of the heavy cream. The peaches should be firm. Mushy peaches will add extra moisture to the dough, and the dough is already moist. The cinnamon chips can be hard to find. However, Amazon sells them. (click here) for a link. The rest of the ingredients are basic pantry items. The only exception is yogurt. Use either plain or vanilla. Both are delicious. However, the scone will be a little sweeter with vanilla yogurt.
Lets Make these Fresh Peach, Cinnamon Chip Scones.
The key to a soft, light scone is; DON’T OVER-MIX IT!!! Be gentle. When you mix the butter into the dry ingredients, there should be bigger and smaller chunks of butter still visible. During baking, moisture in the butter expands and gives the scones light and airy texture. When you add the liquids ingredients to the dry ingredients, mix by gently tossing with a fork. Mix until the dry ingredients are just moistened. To shape the scones, pat the dough into a rough circle and cut the circle into either 8 or 10 triangles. A pie server works best for transferring the scones to the parchment-lined baking pan. Finally, don’t over-bake; check the scones after 18 minutes. If the centers are set and they are lightly-browned, they are done.
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- Preheat oven to 375°
- Mix all the dry ingredients, except the cinnamon chips, together in a bowl,
- Cut the butter into the dry ingredients using your hands or a pastry mixer. The dough should have coarse pieces of butter visible still.
- Mix all the wet ingredients, ( except the diced peaches), together and add to the dry.
- Use a fork to combine the wet and dry ingredients. Mix until the dry ingredients are just moistened.
- Stir in the peaches and cinnamon chips. Don't overmix or the scones will be tough and dry.
- Turn dough out on a well-floured surface and gently shape the dough into a 10-inch circle. The dough will be sticky.
- Cut the circle into 8-10 triangle-shaped pieces. The dough is very soft and sticky so be gentle with the scones. I use a wedge-shaped pie server to transfer the scones to a parchment-lined baking sheet pan.
- Bake for 18 - 20 minutes at 375 degrees.