I think I should live in Europe.
I hear they have a pastry for breakfast, well that would suite me just fine.
A croissant or scone is a perfect way to start the day if you ask me.
I bought a large bag of nectarines and wasn’t sure what I was going to make with them, but I knew they would be delicious they usually are when you can purchase them in a large bag and they all look perfect.
Oh I was right, they were delicious. There were more than a dozen nectarines so I knew I had plenty to bake with since I had already eaten two of them.
In Europe hear they take a siesta in the afternoon too…
Genius!
I wish I could take a siesta every afternoon. I prefer to stay up late and that really sounds like a great idea to me.
Ok who is moving to Europe with me?
I used two nectarines for this recipe, I diced them up and they were just about ready to go into the scones. I toss them in a tablespoon or so of flour so they don’t stick together. It also helps that the dough doesn’t get overly wet.
Once the dough is mixed. I place it on a floured board and sprinkle it with a couple tablespoons more flour, then pat it into a circle and cut it into triangle with a large knife. The less mixing the better for fluffy scones. Just flour your hands so they don’t stick to the dough and begin patting it.
I separate them a bit on a parchment lined baking sheet so they don’t stick together.
- 2 cups flour +1/2 cup flour
- ¼ cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- ½ cup COLD butter
- ¼ cup skim milk
- 1 tablespoon dry buttermilk
- 1 teaspoon vanilla
- 2 eggs
- 1 cup diced nectarines (about 2 nectarines)
- ½ cup Ghiradelli White Chocolate Chips
- Cut the nectarines into small pieces and toss then in a tablespoon of flour. Set aside.
- Mix together flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add milk, vanilla eggs.
- Stir nectarines and white chocolate chips into the mix.
- Knead on a floured surface (or parchment) lightly and pat into a circle, cut with knife.
- Add additional flour and flour your hands so dough doesn't stick so much.
- Transfer to parchment lined baking sheet. (I use two pastry scrapers to transfer the cut circle, then I separate them on the parchment lined baking sheet.
- Bake at 400 degrees for 15 minutes or until lightly golden.
Breakfast is served!
By 10 or 11 I’m ready for eggs and bacon, don’t think I could live on a pastry all morning.
Deb says
Scones are a favorite weekend treat at my house. My family would adore the pairing of nectaries and white chocolate, they are just scrumptious!
Maureen | Orgasmic Chef says
I’m an American living in Australia and we have very British scones (pronounced scons) here but you won’t find them for breakfast. They are served at morning tea (coffee break) afternoon tea (coffee break) or high tea (where you have to dress up and eat teeny sandwiches and scones)
I love yours – they look so good!
Laura (Tutti Dolci) says
Beautiful scones, love this flavor combo!
Diane says
Thanks Laura!
Angie | Big Bear's Wife says
I’ll move to Europe with you…. as long as we take these scones!
Diane says
oh yes, definitely plenty of scones!
Brenda @ a farmgirl's dabbles says
I’m asking myself why I haven’t yet baked with nectarines?! I need to change that. These scones sound delicious!
Diane says
Brenda, I always think of peaches to bake with, but really the nectarines were perfect. I still have more, I’m wondering what to do next.
Sylvie @ Gourmande in the Kitchen says
Me, me, me! I’ll move to Europe with you. 🙂
Diane says
Yippee 🙂
alison @ Ingredients, Inc. says
i want one!!
Sarah says
These look amazing. They are on the list! Hope it’s okay, but another nectarine goody if you have leftovers is this – https://www.zoeslunchbox.com/2012/06/recipe-review-nectarine-custard-pie.html
Nutmeg Nanny says
Oh goodness, these are too gorgeous 🙂 I love scones!
Wendy says
Summer flavored scones! These look wonderful and perfect timing! Our stores have just started putting out peaches and nectarines. 🙂
Lisa says
These look delicious! Question: I read the recipe as 2 cups flour for the scone dough then another 1/2 cup for kneading etc. Was that correct? Thank you.
Diane says
Yes that is correct, depending on how juicy the fruit is you may need 1/2 cup, but start with a few tablespoons and work with it until you need more flour. Happy Baking!