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Jackie's Peach Toffee Scones

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.

Makes 8 – 10


2 cups all-purpose flour 500 ml
1/4 cup brown sugar 50 ml
1 tbsp baking powder 15 ml
1 pinch of sea salt 1
4 tbsp unsalted butter, cold, cut into pieces 4 tbsp
2 cups Ontario peaches 500 ml
1/2 cup Skor bits 125 ml
2 large eggs 2
1/2 cup cream (35% is best, 10% will work) 125 ml


Preheat oven to 450ËšF (230ËšC).

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. Add diced peaches and Skor bits and mix lightly. In large bowl, whisk eggs and cream together; add dry peach mixture, stirring to combine.

Scrape dough onto a floured board and lightly knead to bring dough together, don't over knead. Roll into a 1-inch (2.5 cm) thick slab and cut dough with a round 3-inch (7.5 cm) cookie cutter. 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.

Nutritional Info

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.