Peach, Goat Cheese & Chive Scones

Earlier this month, Motif Magazine interviewed Ellie’s Lead Baker Caitlyn McGuire for their Chef’s Corner feature and revealed some pretty exciting tidbits, including which spice Caitlyn would be and why plus the recipe for the peach, goat cheese and chive scone currently making waves on our menu! For your convenience, we’ve included the full recipe right here for you to make from the comfort of your kitchen.

2 1/2 cups all purpose flour
1 tsp salt
1/2 cup granulated sugar
1 Tbsp and 1 tsp baking powder
1 stick unsalted butter
2 eggs
1/3 cup buttermilk
1/3 cup heavy cream
2 medium peaches, chopped and frozen
1/4 cup chives, chopped
1 cup goat cheese, crumbled and frozen

1. Cube butter into ¼ inch pieces and place in freezer to chill. Meanwhile, combine your flour, salt, sugar and baking powder in a medium sized bowl.

2. Place the dry ingredients into the bowl of a food processor. Add the cubes of frozen butter and pulse until you have a sandy texture with a few pea sized chunks of butter remaining. Place this mixture back into your mixing bowl. Place in the refrigerator to keep chilled.

3. Wash and dice your peaches into ¼ inch cubes leaving the skin on. Lay out flat on a baking tray and freeze until solid. Break up your goat cheese into small chunks and freeze in the same fashion.

4. In a separate bowl, beat the eggs with the buttermilk and heavy cream.
Remove dry ingredients from fridge and add peaches, goat cheese, and chives, tossing to coat all of these ingredients in the flour mixture. Create a well in the center of your bowl.

5. Add your wet ingredients and slowly combine by gently folding with your hands or a rubber spatula; take care not to overmix or your scones will be tough.

6. Once the dough comes together, shape it into a flattened disc about 6 inches in diameter. Cut this disc into 8 even triangles. Use flour to dust your table whenever you feel your dough is sticking.

7. Move scones onto a parchment-lined sheet pan. Brush with heavy cream and bake at 375℉ for 20-26 minutes until both the tops and bottom are golden brown.


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Peach, Goat Cheese & Chive Scones
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