Peaches and Cream Scones are the perfect Summer breakfast!
To me, fresh peaches are synonymous with Summer. And Summer, my friend, is right around the corner! 27 days and counting.
What’s on your Summer agenda? Mine is jam-packed with work and play. Just the way I like it. Heading to California in June to catch up with a few of my very best girlfriends, finishing up two really exciting projects (that I cannot wait to share with you SOON), celebrating my 29th birthday in July, and baking plenty of Christmas cookies in August because, you know… #crazyfoodbloggerlife. Pretty sure it’s going to be the best Summer ever!
But I digress… back to the peaches. Last week I brought home 5 pounds of them and went berserk! I baked a pie (recipe coming soon), a dozen peach muffins, fresh peach margaritas (a warm weather must!!!), and these peaches and cream scones. ← Peach mania and it tastes so good.
There are two (extremely easy) parts to this recipe: the fresh peach scones and the sweet cream drizzle. Let’s start with the peach scones. To make them you’ll need all-purpose flour, brown sugar, salt, cinnamon, nutmeg, baking powder, sour cream, heavy cream, and an egg. Oh! And fresh peaches, of course.
You can peel the peaches, or keep the skins on, up to you! I did half and half and loved the rustic results.
For the glaze you’ll need confectioners’ sugar, salt and heavy cream – that’s it! Vanilla extract can also be added, but that’s 100% optional. They get whisked together until smooth, then drizzled over the warm scones.
So simple… so ridiculously delicious!
Tips and Tricks for Recipe Success:
- The key to tender, flaky, better-than-the-bakery scones is COLD BUTTER. Cold, cold, cold!
- When it comes time to add the butter into the dough, you should resist working with your hands if possible, since body heat will quickly melt the butter. I suggest using a pastry cutter if you own one, but two forks will also do the job. My favorite method is grating the butter right on top of the dry ingredients, then quickly working it into the dough with two forks.
- I have yet to try baking these scones with frozen peaches, so I’m not 100% sure if it will work, but I think it should. If you do use frozen peaches, don’t thaw them first. Just cut them frozen and toss them in!
- When you dump the scone mixture out onto your work surface it’s going to be a shaggy mess. Don’t worry! Just a few kneads and you’ll have a manageable dough.
- It’s important to work quickly and try not to handle the dough too much. If you find your dough is warm and/or sticky, pop it back into the fridge or freezer for a few minutes and let it chill, then get back to work.
- For the glaze, the vanilla extract is optional. If you’d like your cream drizzle to be pure white (like mine in the photos), I suggest leaving it out.
- I love eating these peaches and cream scones fresh from the oven, but they also freeze like a dream (minus the glaze) for up to two months.
- Scones are forgiving treats, so don’t beat yourself up if they look a little… rustic.
Fresh and fruity, my peaches and cream scones are ready in less than an hour and are sure to make any morning a little more special. Each bite is peach paradise!
If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Peaches and Cream Scones
Yield 8 scones
Peaches and Cream Scones make an amazing breakfast or dessert!
- 2 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 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)
- 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, 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.
Serving Size 1 scone
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.