Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold butter to the flour mixture and use a pastry cutter to blend until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg and heavy cream.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the diced nectarines and white chocolate chips.
- Turn the dough onto a floured surface and gently knead a few times until it comes together.
- Pat the dough into a circle about 1 inch thick and cut into wedges.
- Place the scones on the prepared baking sheet and bake for 18-20 minutes or until golden brown.
Serving
- Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition
Notes
These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.