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Peaches and Cream Biscones
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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!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Servings: 8 scones
Calories: 392kcal


  • 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


  • 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.


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.


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