Peach Scones Recipe

5 from 2 votes

Flaky, tender layers filled with ripe peach slices make these Peach Scones a sweet summer treat, with a buttery crumb and a crisp cinnamon sugar finish.

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: scones

Calories: 374kcal

Author: Andrea

Ingredients

3 cup all-purpose flour
1/3 cup granulated sugar
3 tsp baking powder
1/2 tsp baking soda
1 teaspoon 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 tablespoon 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 the flour mixture and gently combine the two to make a soft dough. Do not overmix!
Wrap the dough in plastic wrap and let it 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 ½ 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 dough over the peach layer, pressing gently to encase it. Using a sharp knife (or pizza cutter), slice the dough into eight wedges.
Place the dough onto a parchment-lined (or baking mat–lined) sheet about 1½ inches apart. Brush 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 the oven, and allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool until warm.

Notes

-You can substitute 1 cup of all-purpose flour with whole wheat flour without changing the structure.

-Seasonal fruit like strawberries, cherries, nectarines, or pears also work well in place of the peaches.

STORE leftover Peaches and Cream Scones in an airtight container at room temperature for 1–2 days. To FREEZE, let the scones cool completely and place them in layers inside a freezer-safe bag with pieces of wax paper between each to prevent sticking. They’ll keep well for up to 3 months.

Thaw at room temperature, then REHEAT in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–10 minutes or microwave in short 10–20 second bursts.

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