This is a variation on a recipe I love that is relatively low sugar and super easy to mix up. The original is my White Chocolate Blueberry Scones. You’ll love this just as much.
This recipe came about, as all great ones do, when I needed a dish to share and had run out of my main ingredients. So I pulled the old switcheroo, and came up with a daring new combination that knocked it out of the park. Good thing, too, because I didn’t have time for a tester batch before taking these into church.
Peach Butterscotch Scones
3 1/4 C flour
5 tsp baking powder
1/2 tsp salt
1/3 C butter
4oz neufchatel cream cheese
1/4 C sugar (The original recipe calls for 3/4 C of sugar, but I cut mine way back!)
1 C lowfat milk
3/4 C frozen peaches, chopped into bits
1/2 C butterscotch baking chips
1/2 C powdered sugar
2 Tbsp milk
Preheat oven to 400 degrees.
In a large bowl, combine flour, baking powder, and salt.
Cut in butter and neufatchel cream cheese until resembles coarse crumbs. A stand mixer is perfect for this.
Taking turns, mix in egg, sugar, milk.
Stir just until moistened.
Do not over mix.
Generously flour a baking sheet. Turn dough out onto the baking sheet. The dough will be very sticky.
Carefully knead in butterscotch chips and peaches until just combined.
Shape into a large circle a 1/2 inch thick.
Slice into 10 wedges, like a pizza. Or, if you are feeding a crowd, cut into a grid and carefully shape the smaller squares into small loaves. I got about 2 dozen palm-sized scones from this.
Bake 15 minutes or until golden brown.
Cool on rack.
Optional Drizzle Topping: Combine in a small bowl, mix well, will be very thin. Drizzle with topping and serve. But I’ve gotta be honest. I never add the topping, and love these just the same. They are very moist because of the butter and cream cheese, and not your regular dry scone at all.
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