- 1½ cups flour (180g) all-purpose
- 2 tsp. baking powder
- 3 Tbsp. sugar
- ¼ tsp. salt
- 4 Tbsp. butter cold and cut into small pieces
- 1 egg beaten
- ½ cup yogurt peach or vanilla flavored
- ½ tsp. vanilla extract
- 1 cup peaches fresh, firm, and diced
- 1 tbsp sugar sparkling
- ½ cup cinnamon chips Hershey\'s
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. Use canned instead of fresh peaches. Make sure they are well-drained and pat dry to remove extra moisture.
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. 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.