There’s nothing quite like a warm scone, fresh from the oven. These Peaches and Cream Scones are truly special. They offer a delightful blend of tender crumb and juicy peach sweetness. Each bite simply melts in your mouth.
I find them perfect for a lazy Saturday morning. They are also wonderful with an afternoon cup of tea. My family just adores these, especially when the peaches are in season.
Why I Love This Recipe
I adore this recipe because it’s so quick and fuss-free. Yet, it tastes incredibly gourmet! These scones bake up fast. They are perfect for last-minute guests or a spontaneous brunch. The sweet peaches and creamy texture are just heavenly. Plus, they make the whole house smell amazing. It’s pure comfort in a scone!
Peaches and Cream Scones Ingredients
Gathering the right ingredients is like setting the stage. Each one plays a key part. Together, they create pure scone magic!
Core Ingredients
- All-purpose flour: This is our foundation. It provides the scone’s structure.
- Salt: Just a pinch enhances all the flavors. It’s a flavor booster.
- Baking powder and baking soda: These give our scones their lovely lift. They create that perfect rise.
- Cinnamon and nutmeg: These warm spices hug the peaches. They add cozy, aromatic notes.
- Light brown sugar: It brings a gentle sweetness. Also, it adds a hint of molasses.
- Unsalted butter (VERY cold): The secret to flaky scones! Cold butter creates pockets of steam.
- Large egg: It binds everything together. It adds richness too.
- Full-fat sour cream: This is a scone game-changer. It makes them incredibly tender and moist.
- Heavy cream: Adds moisture and richness. It keeps things lusciously soft.
- Fresh peaches: The star of our show! They burst with sweet, juicy flavor.
For the Egg Wash
- Large egg: Gives the scones a beautiful golden shine.
- Milk or water: Helps thin the egg. It makes brushing easier.
- Granulated sugar: A nice sprinkle adds sparkle. It creates a lovely crust.
For the Glaze
- Heavy cream: Forms the perfect creamy base.
- Confectioners’ sugar: Creates a smooth, sweet glaze.
- Vanilla extract (optional): Adds a touch of warmth. It’s extra yummy!
- Tiny pinch of salt: Balances the sweetness.
Substitutions and Tips
You can totally make this recipe your own. For a different fruit scone, try blueberries or raspberries. Just keep the fruit amount the same. If you don’t have sour cream, plain Greek yogurt works well. Use full-fat for the best texture. Remember, exact quantities are in the printable recipe card below! Always use very cold butter. It really makes a difference for flaky Peaches and Cream Scones.
How to Make Peaches and Cream Scones
Making these Peaches and Cream Scones is a joyful process. Following these steps ensures perfect, tender results every time. Let’s get baking!
Prepare Your Workspace
First, preheat your oven to 400°F. Line a large baking sheet with parchment paper. This makes cleanup super easy. Set it aside for now.
Combine Dry Ingredients
Grab a large bowl. Whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Add the brown sugar. Mix it well. Break up any large clumps of sugar. This creates our scone base.
Incorporate the Butter
Next, cut your very cold butter into tiny pieces. Work it into the flour mixture. I use two forks for this. A pastry cutter works great too. Mix until it looks like coarse crumbs. This step is key for flaky scones!
Mix Wet Ingredients
In a small bowl, whisk the egg, sour cream, and heavy cream. Pour this liquid mixture into your dry ingredients. Use a fork to stir gently. Stir just until everything is moistened. Don’t overmix the dough.
Gently Fold in Peaches
Add your diced fresh peaches to the dough. Using a rubber spatula, carefully fold them in. Be gentle! We want those beautiful peach pieces intact. This keeps your Peaches and Cream Scones truly peachy.
Shape and Cut the Dough
Empty the loose dough onto a floured surface. Shape it into an 8-inch circle. You may need to knead it just a few times. This helps bring the dough together. Then, cut the circle into 8 wedges. Carefully transfer them to your prepared baking sheet. Leave about two inches between each scone.
Bake to Golden Perfection
Lightly brush each scone with the egg wash. Then, sprinkle the tops with granulated sugar. Bake for 18 to 20 minutes. Look for a lovely light golden brown color. This golden hue means they are ready!
Prepare the Glaze and Serve
Let the scones cool on the baking sheet for 10 minutes. While they cool, make the glaze! Whisk heavy cream, confectioners’ sugar, vanilla (if using), and a pinch of salt. Drizzle this yummy glaze over your semi-warm Peaches and Cream Scones. Serve them right away and enjoy!
How to Store Peaches and Cream Scones
Once cooled, these Peaches and Cream Scones keep well. Store them in an airtight container. They stay fresh at room temperature for up to two days. For longer storage, put them in the fridge. They’ll last about 4-5 days there. You can also freeze them! Wrap cooled scones tightly in plastic wrap. Then place them in a freezer-safe bag. They’ll be good for up to 2 months. To enjoy later, thaw them at room temperature. A quick warm-up in the oven makes them fresh again. Just a few minutes at 300°F works wonders.
Tips for Success
- Always use very cold butter. This is crucial for flaky scones.
- Do not overmix the dough. Overmixing makes scones tough.
- Handle the dough gently. Light hands yield tender results.
- Don’t skip the egg wash. It gives a beautiful golden crust.
- Chill your ingredients if your kitchen is warm. This helps.
- Bake until golden brown. Color cues flavor development.
Kitchen Tools You’ll Need
- Large mixing bowls: For combining ingredients.
- Pastry cutter or two forks: To cut in the butter.
- Whisk: For dry ingredients and the wet mixture.
- Rubber spatula: Perfect for gently folding in peaches.
- Baking sheet: Essential for baking.
- Parchment paper: For easy cleanup and non-stick baking.
- Sharp knife or bench scraper: Helps cut the dough cleanly.
Serving Suggestions
- Serve warm with extra clotted cream.
- A dollop of vanilla ice cream is yummy.
- Enjoy with your favorite cup of tea.
- They pair well with fresh fruit salad.
- Try them with a light drizzle of honey.
- These are perfect with a hot coffee.
Frequently Asked Questions
Can I use frozen peaches for Peaches and Cream Scones?
Yes, you can absolutely use frozen peaches! Just be sure to thaw them first. Then, pat them very dry with paper towels. Excess moisture can make your scones soggy. Frozen peaches work wonderfully in these Peaches and Cream Scones.
How far in advance can I prepare the dough for Peaches and Cream Scones?
You can prepare the scone dough a day ahead. After shaping and cutting, place the unbaked scones on the parchment-lined sheet. Cover loosely with plastic wrap. Pop them in the fridge overnight. Bake them fresh in the morning for a delightful treat!
What makes these Peaches and Cream Scones so flaky?
The flakiness comes from using very cold butter! As the cold butter melts in the hot oven, it creates steam pockets. These pockets separate the layers of dough. Also, minimizing handling keeps the butter from warming up too much. This ensures perfectly flaky Peaches and Cream Scones.
Can I make these Peaches and Cream Scones gluten-free?
I haven’t personally tested a gluten-free version yet. However, many readers have had success with a 1:1 gluten-free baking flour. Just make sure it contains xanthan gum. The texture might be slightly different. But you can still enjoy delicious Peaches and Cream Scones!
Print
Peaches and Cream Scones
- Total Time: ~40 minutes
- Yield: 8 scones
- Diet: Vegetarian
Description
These Peaches and Cream Scones are soft, flaky, and bursting with the sweet flavor of fresh peaches. Perfect for breakfast or a delightful treat.
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup light brown sugar, packed
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg
- 1/2 cup full-fat sour cream
- 2 and 1/2 tablespoons heavy cream
- 1 cup fresh peaches, pitted and diced (peeled, optional)
- For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
- 2 tablespoons granulated sugar, for sprinkling
- For glaze:
- 2 tablespoons heavy cream
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract (optional)
- Tiny pinch of salt (1/8 teaspoon or less)
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar; mix well to combine, making sure there are no large clumps of brown sugar left.
- Cut the butter into small cubes then work it into the mixture (using two forks or a pastry cutter) until lit resembles a coarse meal; set aside.
- In a small bowl whisk together the egg, sour cream, and heavy cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
- Add in the peaches and – using a rubber spatula – gently fold them into the dough.
- Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
- Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2″ apart.
- Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
- Bake for 18 to 20 minutes, or until light golden brown.
- Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
- For the glaze: In a small bowl whisk together the heavy cream, confectioners’ sugar, vanilla (if using), and salt. Drizzle over semi-warm scones and serve at once.
Notes
- Ensure butter is VERY cold for a flaky scone texture.
- Do not overmix the dough after adding wet ingredients.
- Knead the dough just enough to bring it together into a workable circle.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
