Peach Toffee Scones

Submitted by: Renee Saarloos – Berryhill Fruit Farm

500 ml (2 cups) all-purpose flour
50 ml (1/4 cup) brown sugar
15 ml (1 tbsp) baking powder
Pinch sea salt
60 ml (4 tbsp) unsalted butter , cold, cut into pieces
500 ml (2 cups) locally grown diced peaches
125 ml (1/2 cup) Skor bits
2 large eggs
125 ml (1/2 cup) 35 per cent cream


Preheat oven to 230 C (450 F).
In a 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 coarse meal. Add diced peaches and Skor bits and mix lightly. In a separate 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 2.5-cm (1-inch) thick slab and cut dough with a round 7.5-cm (3-inch) 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 the touch. Serve warm with butter .

Makes 8 to 10 servings.
Nutritional information per serving: 274 calories; 4 g protein; 14 g total fat (8 g saturated fat); 34 g carbohydrate; 1 g fibre; 73 mg cholesterol; 181 mg sodium.

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