Peach yogurt scones with Philadelphia cream cheese and peach jam

peach yogurt scones marmaladePeach yogurt scones with Philadelphia cream cheese and peach jam: British scones are often plain or made with currants, sultanas or raisins, but here we show you just how much you can add variety to your scones.Yogurt is great for baking and we think it makes everything a tad lighter and when it comes to scones, that’s exactly what we were looking for at our breakfast table. We also wanted to show you that you can use flavoured yogurts if you don’t have natural yogurt in the house. Whatever you do, make sure that the oven has reached its required temperature before putting your scones in there or they will come out like a bunch of flat lumpy cakes (but still taste good :)).

We served our scones with homemade peach jam but really, slap any jam or marmalade you like in there.

Ingredients: Makes 6 – 8 scones

  • 750 grams (3 cups) all purpose flour
  • 75 grams (3 ounces) butter, diced
  • 1/2 teaspoon salt
  • 50 grams (2 ounces) baking powder
  • 120 grams (1/2 cup) fine white sugar
  • 250 grams (8 ounces) Philadelphia cream cheese
  • 120 ml (1/2 cup) peach yogurt (or any other flavour you fancy)
  • 1 egg yolk

peach yogurt scones marmalade

 

  1. Place the flour, butter, salt and white sugar into a food processor with blade attachment.
  2. Pulse to the texture of fine breadcrumbs.
  3. Now add the cream cheese and yogurt.
  4. Pulse everything until it begins to form a dough when you stop the pulsing and pinch it.
  5. On a clean, lightly floured work surface pour out the dough, it may look a mess but don’t panic.
  6. Bring it all together and start to form a firm dough.
  7. Knead the dough for 2 – 3 minutes and form into a 1/2 inch high circle.
  8. Place it onto a plate and cover in plastic wrap.
  9. Place in the fridge for 30 minutes (no longer than 1 hour).
  10. Preheat the oven to 400 F / 200 C.
  11. Using a 8 cm (3 inch) diameter cookie cutter, cut 7 scones and from the loose cuttings, form another.
  12. Place the scones onto a foiled cookie tray and brush the top of each one with the egg yolk.
  13. Place in the middle of the preheated oven for 10 – 15 minutes until they are golden brown and firm to the touch.
  14. Remove from the oven and when you can handle them, move them to a rack to cool thoroughly or serve when they are still warm.
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