Nectarine and White Chocolate Chip Scones
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…
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
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup COLD butter
- 1/4 cup skim milk
- 1 tablespoon dry buttermilk
- 1 teaspoon vanilla
- 2 eggs
- 1 cup diced nectarines (about 2 nectarines)
- 1/2 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.