Jackie's Peach Toffee Scones Recipe
Jackie's Peach Toffee Scones
Flavors of Ontario
Total time: 15 to 30 minutes

Preparation time : 15 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

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.

For 8-10 servings

- 500 ml / 2 cups all-purpose flour
- 60 ml / 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 pinch sea salt
- 4 tbsp unsalted butter, cold, cut into pieces
- 500 ml / 2 cups diced Ontario peaches
- 125 ml / 1/2 cup Skor bits
- 2 large eggs
- 125 ml / 1/2 cup cream
  1. Preheat oven to 450˚F (230˚C).
  2. 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.
  3. Add diced peaches and Skor bits and mix lightly. In large bowl, whisk eggs and cream together; add dry peach mixture, stirring to combine.
  4. Scrape dough onto a floured board and lightly knead to bring dough together, don't over knead.
  5. Roll into a 1-inch (2.5 cm) thick slab and cut dough with a round 3-inch (7.5 cm) cookie cutter.
  6. 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.


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.

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