Go Back
–+ servings
Peach Scones Recipe

Peach Scones

Wholesome Cove
This peach scones recipe turns one ripe peach into eight tender, buttery wedges with a golden, crackly top. Grating frozen butter straight into the flour keeps the fat cold and produces the same flaky layers you'd expect from a good biscuit.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breakfast, Brunch
Cuisine American, British
Servings 8 scones
Calories 260 kcal

Equipment

  • Large mixing bowl - cool to the touch, not near the oven
  • Box grater - for grating frozen butter
  • Pastry Cutter - (optional) alternative to grating
  • Measuring cups and spoons - for accuracy
  • Parchment paper - or silicone baking mat
  • Baking sheet - light-colored for even browning
  • Bench scraper - for cutting clean wedges
  • Pastry brush - for cream and sugar topping
  • Wire cooling rack - for cooling scones
  • Oven thermometer - (recommended) ensures accurate temperature
  • Fine mesh sieve - for glaze and dusting
  • Silicone Baking Mat - (optional) reusable alternative to parchment

Ingredients
  

  • 2 1/2 cups all-purpose flour - 315g
  • 1/3 cup granulated sugar - 67g
  • 1 tablespoon baking powder - 12g, fresh
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon - optional
  • 1/2 cup unsalted European-style butter - 113g, cold, cubed or frozen and grated
  • 1 large ripe peach - about 1 cup or 150g, diced, plus a few thin slices for topping (optional)
  • 2/3 cup cold heavy cream - 160ml, plus 2 tablespoons for brushing
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons turbinado sugar - for topping

For the Optional Glaze

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. Freeze or grate the butter, and dice the peach.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until evenly combined.
  • Add the grated or cubed cold butter to the dry ingredients. Toss with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible.
  • Gently fold the diced peach into the flour and butter mixture, coating each piece so they stay separated instead of clumping.
  • In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract until smooth.
  • Pour the wet mixture into the dry mixture and stir gently with a fork or rubber spatula just until a shaggy dough forms and no dry flour remains.
  • Turn the dough out onto a lightly floured surface and pat it into an 8-inch (20cm) circle, about 1 inch (2.5cm) thick. Use a bench scraper to cut into 8 even wedges.
  • Transfer the wedges to the prepared baking sheet, spacing them about 2 inches (5cm) apart. Brush the tops with cream, sprinkle generously with turbinado sugar, and bake for 16 to 18 minutes until golden brown.
  • Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. If using the glaze, whisk together powdered sugar, milk, and vanilla, then drizzle over the cooled scones.

Notes

  • Keep everything cold: Chill the mixing bowl and cream if your kitchen is warm. Warm butter is the main reason scones turn out flat and greasy instead of flaky.
  • Don't overwork the dough: Stir just until the flour disappears, even if the dough still looks a little shaggy. Overmixing is the most common reason scones turn out tough.
  • Choose a ripe but firm peach for the best flavor without excess juice. An overripe peach can make the dough wet and sticky.
  • Freeze diced peaches during peach season to bake a batch even in December. Thaw and pat dry before using.
  • Space wedges at least 2 inches apart on the baking sheet so hot air circulates and the sides bake evenly.
  • For extra height, chill the shaped wedges in the freezer for 10 minutes before baking. Cold dough hitting a hot oven helps scones rise instead of spread.
  • Check your baking powder's freshness before starting. Old baking powder is a common, overlooked reason scones don't rise as tall as expected.
  • Let scones cool for at least 5 minutes before glazing, since a warm scone will melt the glaze into a thin, uneven layer.
  • Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unglazed baked scones for up to 3 months.
  • Substitution: Buttermilk works as a substitute for heavy cream, adding a slight tang. The scones will be a little less rich, but still tender. Use the same 2/3 cup (160ml) amount.

Nutrition

Serving: 1sconeCalories: 260kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 55mgSodium: 220mgPotassium: 85mgFiber: 1gSugar: 14gVitamin A: 6IUVitamin C: 2mgCalcium: 8mgIron: 6mg
Keyword breakfast pastry, easy scone recipe, peach scone recipe, peach scones, summer baking
Tried this recipe?Let us know how it was!