Peaches and Cream Scones

Try a sky-high tender and sweet scone filled with ripe peaches. Nothing says summer like these incredible peach scones!

This may not be a “quick and easy” breakfast recipe, but treat yourself one morning to these tasty scones while peaches are in season! For another favorite scone recipe, try Lemon Almond Poppy Seed Scones.

Three peach scones sprinkled with coarse sugar

A Peach-Filled Treat!

August is one of my favorite months because of (1) National S’mores Day and (2) peaches! We are loving peaches this year, especially our little one- he can eat a whole peach by himself! Each time we go to the store I buy a few to eat and some to use in smoothies, oatmeal and crisps.

Yesterday I felt like making something extra special with the ripe juicy peaches that were sitting on our counter… these biscones. Yep. I’m calling them biscones. A mish mash of flaky tender biscuits and soft sweet scones.

Truth be told, prior to making this recipe, I had never made scones before. Ever. I’ve watched my mom make her incredible blueberry lemon scones but have never actually made a batch on my own. So I was a little nervous about how these would turn out, especially in our warm kitchen.

I’m happy to report that as I worked my way through all of the steps, making adjustments here and there, they turned out to be one of the best summery treats I’ve had!

How to Make Peach Scones

DRY INGREDIENTS. To start, in a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Using a pastry cutter, cut in the cubes of butter and cream cheese until you get pea-size clumps. I subbed some of the butter for cream cheese to make these ‘”peaches and cream” scones.

WET INGREDIENTS. In a separate mixing bowl, combine the egg, buttermilk, vanilla and almond extracts. Using a fork, lightly beat together, then pour the liquid into the flour mixture.

COMBINE. I like to make a little well or nest in the center of the dry ingredients to pour the liquid ingredients in to. Now, using your hands, combine the ingredients until a soft ball of dough forms. Be careful not to overmix the dough. It may seem a little dry, but that’s ok.

REST. Wrap the dough in plastic wrap and let rest in the refrigerator for 10 minutes.

ROLL. After it has rested, place in onto a well floured surface. Divide the dough into two balls. Roll each into a circle, approximately 1/2 inch in thickness, taking care to roll them to the same size.

PEACH FILLING. Brush one circle with some of the remaining buttermilk. Place the peach slices in a single layer across the circle with the buttermilk. I doesn’t really matter how you place them on there, just make sure they are tight and that the entire layer of dough is covered.  Sprinkle with the cinnamon/granulated sugar mixture.

SEAL. Place the plain circle of the dough over the peach layer, pressing gently around the edges and on top to seal it. Using a sharp knife (or a pizza cutter), slice dough into eight wedges.

BAKE. Place each of the wedges onto a parchment (or baking mat) lined sheet, about 1 1/2 inches apart. They do expand while baking, but they seemed to fit just fine onto one sheet. Bush each scone top with buttermilk, then sprinkle with the coarse sugar and cinnamon topping. Bake them at 400 degrees for 18-20 minutes or until the tops are lightly golden brown in color. 

COOL. Transfer them to a wire rack to cool for a few minutes and then enjoy them while they’re still warm!

 

Overhead shot of peaches and cream scones

Recipe Tips and Storing

Fresh or canned peaches? We prefer using fresh peaches because they have an amazing flavor! If you use canned peaches, drain all the extra liquid so the scones don’t get too soggy.

STORE these peach scones in an airtight container at room temperature for 1-2 days. To FREEZE the scones, let them cool completely and then place them in layers in a freezer safe bag. Place pieces of wax paper in between the layers to make sure they don’t stick together. They should last for about 3 months.

Defrost them at room temperature! Then you can REHEAT them in the oven or in the microwave. Set the oven to 300 degrees and warm for 5-10 minutes, or microwave them in short 10-20 second bursts.

A peach scone on a baking sheet

These peach scones are so tender and flavorful you’re going to love them! Next time we’re going to mix things up a bit and add some strawberries, raspberries or blueberries to them! YUM!

For more peach recipes, check out: 

 

Peaches and Cream Biscones

Peach Scone Recipe

Try a sky-high tender and sweet scone filled with ripe peaches. Nothing says summer like these incredible peaches and cream scones!
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Course: Dessert
Cuisine: American
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Servings: 8 scones
Calories: 392kcal
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Ingredients

  • 3 cup all purpose flour
  • 1/3 cup granulated sugar
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • pinch nutmeg
  • 1/2 cup unsalted butter - cold and cut into cubes
  • 1/4 cup cream cheese - cold and cut into cubes
  • 1 egg - lightly beaten
  • 3/4 cup buttermilk - cold
  • 3/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 peaches - ripe, sliced
  • 1/4 cup buttermilk - for brushing
  • 1 tbsp sugar
  • 1/2 tsp cinnamon
  • 2 tbsp coarse sugar
  • 1/4 tsp cinnamon - for topping

Instructions

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Using a pastry cutter, cut in the butter and cream cheese until you get pea-size clumps.
  • In a separate mixing bowl, combine the egg, buttermilk, vanilla and almond extracts. Using a fork, lightly beat together. Add the liquid to flour mixture and gently combine the two to make a soft dough. Do not overmix!
  • Wrap the dough in plastic wrap and let rest in the refrigerator for 10 minutes. Remove and place onto a well floured surface. Divide the dough into two balls. Roll each into a circle, approximately 1/2 inch in thickness.
  • Brush half of the rolled dough with some of the remaining buttermilk. Place the peach slices in a single layer across the side of the dough with the buttermilk. Sprinkle with the cinnamon/granulated sugar mixture. Place the plain circle of the dough over the peach layer, pressing gently to encase it. Using a sharp knife (or pizza cutter), slice dough into eight wedges.
  • Place dough onto a parchment (or baking mat) lined sheet about 1 1/2 inches apart. Bush each scone top with buttermilk, then sprinkle with the topping.
  • Place in the oven to bake for 18-20 minutes or until the tops are golden brown in color. Remove from oven, allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool until warm.

Notes

You can easily substitute 1 c. of all-purpose flour for whole wheat flour.
-Any seasonal fruit would be excellent in the center of these scones. Try subbing the peaches for strawberries, cherries, nectarine or pear.

Nutrition

Serving: 8g | Calories: 392kcal | Carbohydrates: 55g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 436mg | Potassium: 369mg | Fiber: 2g | Sugar: 18g | Vitamin A: 651IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 3mg