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Peaches and Cream Scones are tender, flaky, and loaded with fresh peaches! Delicious for breakfast or as an after-school snack! These are the perfect Summer scones!
Peach Scone Recipe
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 this peaches and cream scones recipe. ← 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 Peach Scones 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 ♥
More Peach Recipes:
Peaches and Cream Scones
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 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.
These are the perfect summer breakfast scones! Those fresh peaches look amazing!
Thank you so much, Roxana! I can’t resist baking with Summer fruit right now 😉
Just made these. Delicious and great flavor.
In your notes you mentioned cinnamon and nutmeg, however they are not listed in the recipe. Please clarify the amounts used and when to add.
Thank you
OMG! So very good! I added the vanilla to the glaze and wow, totally peaches and cream. I love scones and these were wonderful!
I have made these with frozen peaches that I diced and they are great.
Could I make the scones and freeze them before I bake them? I’ve done that with other scones and it works out great!
Had extra peaches and wanted something different for breakfast! These were perfect but reading the comments after enjoying them I read the comments. Wondering if cinnamon and nutmeg could have made yummy even better!
.
Will definitely repeat!
Measurements for cinnamon and nutmeg?
Hi, I made these yesterday with a few substitutions.
I used a splash of almond rather than vanilla in my glaze.
I also substituted buttermilk for the cream in the scones and added a dash or two of nutmeg.
They are extremely moist, nice crisp on outside, I did a round, circle, cut in 8ths and baked as is
Delicious!
They were fabulous! Made them for adult children’s camping trip and let my husband try one, as you can not send them untested. They moved right to the top of the scone list and begging for me to please make more. Have g just bought peaches from orchard made them extra special.
I guess you’re not reading the comments. I too am wondering about the nutmeg and cinnamon you mentioned using in the scones but didn’t include them in the ingredients. I bought peaches to make these so I guess I’ll just wing it.
These are delicious! I, too, are wondering about the mention of cinnamon and nutmeg in the commentary, but no listing in the recipe ingredients.
I added 2 cups of fresh peaches, so was unable to form the dough, so I just dropped very lg Tblsp onto the cookie sheet. Turned out great. The drizzle is delicious!
Delicious! Made them with a touch of vanilla, nutmeg, and vanilla. Moist and flaky, would definitely make again.
Made them today. They are delicious. Would have been better with cinnamon and nutmeg. Did not see in the ingredients. Thank you!
Hi Linda. The cinnamon and nutmeg are showing up for us in the dry ingredients section of the recipe list. I’ve had our tech team refresh everything so hopefully the full recipe is showing now.
Can you use canned peaches?
I don’t recommend it, as they contain a lot of excess moisture that could lead to soggy scones.
Delicious! And they were fairly fast and easy to make. I made them as directed, all but a few drops of almond extract I added in the sour cram/cream/egg mixture. To minimize mess, I kneaded the dough in the large bowl the dough was created in. I simply floured my hands a few times to make it easier. Then I put the mass on the parchment paper lined cookie sheet and proceeded from there, shaping/cutting/etc. I’ve decided to freeze half since it’s just my husband and me.
Good morning Ashley,
I can’t wait to try this recipe, we love peaches!!! I didn’t see Nutmeg or Cinnamon in the ingredient list but they were mentioned in the comments.
I’m assuming that I would use 1/4 tsp of Nutmeg and 1/2 tsp of Cinnamon, the same as your Blueberry Scone recipe.
Looking forward to hearing from you.
Thank you,
Judy.
We have a peach tree and I am always looking for new things, other than pies, crisps, jams and chutneys, to do with peaches. These turned out amazing! Just the right texture and flavor to be the kind of scone I adore – not too dry but also not like moist cake, and just the right amount of sweetness with that bit of peach flavor. I shared with some neighbors, including two Brits, and they all gave the scones two thumbs up. I am definitely going to be making these again!
This is the first time I’ve tried making scones from scratch. Though I’m not really that much into peaches, Jersey peaches seem to be really sweet this year, and your recipe looked simple enough to make. I didn’t bother to peel the peaches but to be honest, I didn’t notice the rustic nature of the finished product. Only used a little of the vanilla in the glaze. These scones were such a hit, that I had to make more the next day, I did add about 1/4 teaspoon of cinnamon and a dash of nutmeg and about 1/4 teaspoon vanilla to the batter, otherwise followed the recipe. Thank you so much for sharing this recipe and now that I notice there are more, I might be doing some others!
Made these this morning for coffee break for my husband….halved the recipe and used Greek yogurt instead of sour cream..turned out beautifully !!
I just made them. The hubby agreed they are delicious. I used nectarines.
OMG! This was so good – light, crunchy and peachy delicious! I admit, I did add a little more sugar to the batter and a little more vanilla though. And, I added a little Maple extract to the glaze. Can this be made with frozen (from fresh picked) peaches, as I can’t wait until next year to make them when I pick fresh again?
Oh my! Good recipe! You are right. If you think the dough looks too dry to turn out and you have added the peaches. Do it anyway. A few turns and it all comes together.
I added a tiny bit of almond extract to the glaze. It stays white but enhances the peaches. This one is worth copying onto a recipe card for the “moms best box”.
So happy these were a win for you, Julie! And I love the idea of adding almond extract to the glaze – yum!