This recipe came about because I had half a tub of Greek yogurt in my fridge, and as much as I would love to see that go moldy for biological experiment-related reasons, I would much rather have used it to make something tasty before the yogurt actually went bad. So I decided, why not make scones with it? I love making scones, and that dough usually uses cultured dairy products of some kind, so I figured, dump some yogurt in there, call it a day, and at least I have breakfast for a few days. With the flavor combination, I love white chocolate-macadamia nut cookies, and I happened to have peach-flavored white chocolate on hand, and since I love peach with white chocolate, it just felt like a fun thing to throw in there as well. Which is how I landed on the flavor combination of peach-macadamia-white chocolate scones! However, if you happen to hate any of those flavors, you are more than welcome to sub out the ingredients with anything you want, from dark chocolate to dried cherries to even bacon and cheese if you want a savory scone instead! The scone dough itself was crumbly and soft, while the flavors I included made for a crunchy, buttery, creamy, and sweet situation that was just delightful!

Makes 8 scones:
2 cups all-purpose flour
1 tsp baking powder
2 tbsp granulated sugar
a pinch of salt
1 stick unsalted butter
2oz crushed macadamia nuts
2oz peach-flavored white chocolate(I used Royce)
2oz white chocolate
4oz Greek yogurt
2oz heavy cream
1 tsp vanilla extract
1 egg white
Sanding sugar

In a bowl, combine the flour, baking powder, sugar, and salt. Then mix into the flour your butter until a fine, powdery dough forms. Mix into that the macadamia nuts and chocolate, then to that, fold in the Greek yogurt, heavy cream, and vanilla extract until a dough barely starts coming together. Refrigerate the dough for 10 minutes. Then roll out the dough to 1/2-inch thickness. Split the dough into two halves, and stack them on top of one another. Re-roll the dough to 1/2-inch thickness again. Cut the dough into 3-inch rounds using a slightly floured 3-inch cookie cutter, re-rolling the dough and cutting out more scones using the scraps. Brush the tops of the scones with egg white and sprinkle on top of that sanding sugar. Arrange the scones onto a lined sheet tray, spacing them 2 inches apart, and bake at 375 degrees F for 15 minutes.