Peach Scones

When peaches are in season, the door is open to so many amazing recipes and peach scones are definitely one of them! Peach scones are so easy to make, and they’re a sweet homemade morning bite with coffee.

The key to getting the perfect scone is to make sure your ingredients are the right temperature (cold!) and that you don’t overwork the dough. And be careful not to overcook the scones or they’ll be too dry.

Looking for a great scone recipe? Also try:

• Irish Soda Bread Scones
• Apple Cinnamon Scones
• Strawberry Scones

What You’ll Need

• All-purpose flour
• Baking powder: This helps the scones rise and gives them some fluff.
• Salt
• Cinnamon
• Sugar
• Cold butter (salted)
• Chopped fresh peaches (about 2 to yield 1 cup): You can use white or yellow peaches.
• Buttermilk: You can also use heavy cream or half and half in place of the buttermilk.
• 2 eggs: One egg for the peach scone dough plus another egg for wash
• Vanilla extract

How to Make Peach Scones

First, preheat your oven to 400°.

Prepare the peaches by peeling 2 peaches and then cutting them into cubes. If the peaches are very juicy, use a paper towel to remove some of the moisture. Set the chopped peaches aside.

In a mixing bowl, whisk together the wet ingredients: 1 egg, ½ cup of buttermilk (or cream), and the ½ teaspoon of vanilla extract.

Then, in another large mixing bowl, add the dry ingredients (all-purpose flour, sugar, salt, cinnamon, and baking powder) and combine thoroughly.

Chop a stick of cold butter into small cubes by slicing it once vertically, flipping it and slicing once vertically again, and then several times horizontally to make the cubes.

Working Butter into Scone Dough

Place the cold butter cubes into the large mixing bowl with the dry ingredients and toss to coat. Use your hands, a fork or a pastry cutter to cut the butter into the dry ingredients until they are smaller pieces, about the size of a pea. It’s OK if the butter pieces are different sizes!

(Alternatively, you can add the dry ingredients and butter cubes to a food processor and pulse several times until the butter pieces are about the size of peas.)

It’s important to work with very cold, even frozen, butter when you make scones. If the butter starts to soften, stick the dough back into the fridge or freezer for about 10-15 minutes.

Once your flour and butter mixture is ready, add the chopped peaches. Then, create a little well in the middle of the dry ingredients with the peaches, and add the wet ingredients. Use a large spoon or spatula to combine just until all the dry ingredients are moist.

Chill the dough in the refrigerator for about 15 minutes.

Lightly flour countertop and rolling pin. Shape the dough into a ball and knead a few times (not too many!) to incorporate the peaches evenly.

Use the rolling pin to flatten the dough ball into a disc, about 1 inch thick. Then use a knife or bench scraper to cut the peach scones into 6 or 8 triangular scones. (For smaller scones, divide the dough into two, then shape into balls, roll into two discs and cut into 6 or 8 pieces.)

Making the Egg Wash

In a small bowl, create an egg wash by whisking 1 egg and 1 Tablespoon of water (or cream/milk). Brush the scones with the egg wash and sprinkle with a little granulated white sugar. Transfer to a baking sheet lined with parchment paper.

Bake at 400° for about 15-25 minutes (depending on the size of the scones), just until they turn golden brown.

Serve warm or room temperature. You can refrigerate scones for 3-4 days or keep them at room temperature for 2-3 days.

To add a glaze to your peach scones, combine 1/2 cup powdered sugar with 1 – 2 Tablespoons milk or heavy cream. Add more milk to thin the glaze, and more sugar to make the glaze thicker.

Try another scrumptious breakfast recipe!

• Dutch Baby
• Clumpy Cranberry Granola
• Mini Strawberry Popovers