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Nectarine White Chocolate Scones

Deliciously tender scones infused with fresh nectarines and creamy white chocolate, perfect for celebrating Juneteenth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup nectarines diced
  • 1/2 cup white chocolate chips

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in Butter
  1. Add the cold, cubed butter to the dry ingredients and use a pastry cutter to mix until the mixture resembles coarse crumbs.
Combine Wet Ingredients
  1. In a separate bowl, mix the heavy cream and vanilla extract.
Form the Dough
  1. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the diced nectarines and white chocolate chips.
Shape and Bake
  1. Turn the dough onto a floured surface and pat it into a circle about 1 inch thick. Cut into wedges and place on the prepared baking sheet.
  2. Bake for 18-20 minutes or until golden brown.
Cool and Serve
  1. Allow the scones to cool for a few minutes before serving warm.

Notes

These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.