Jackie’s Peach Toffee Scones

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.

2 cups all-purpose flour 500 mL
1/4 cup brown sugar 50 mL
1 tbsp baking powder 15 mL
1 pinch sea salt 1
4 tbsp unsalted butter, cold, cut into pieces 60 mL
2 cups diced Ontario peaches 500 mL
1/2 cup Skor bits 125 mL
2 large eggs 2
1/2 cup cream (35% is best, 10% will work) 125 mL

Preheat oven to 450 degrees F (230 degrees 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.

Makes 8 to 10 servings.

PER SERVING (1/10th recipe): about 274 cal, 4 g pro, 14 g total fat (8 g sat fat), 34 g carb, 1 g fibre, 73 mg chol, 181 mg sodium. %RDI: 14% vitamin A, 3% vitamin C, 4% calcium, 9% iron.

Recipe courtesy of the Ontario Tender Fruit Producers. For more recipes, please visit www.ontariotenderfruit.com.

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