Gather round, baking friends – let me tell you about these wonderful peach scones. They're a real treat to make, and even better to eat.
You'll want 2½ cups of plain flour, 8 tablespoons of cold butter (mind you get the unsalted kind), ⅓ cup of regular sugar, and 1½ cups of fresh peaches – the riper the better.
Now, I've made these hundreds of times, and I'll tell you a little secret: skip the fancy cream and use buttermilk instead. It adds just the right bit of tang to balance those sweet summer peaches. Trust me on this one.
The trick to getting these scones just right isn't fancy equipment or special ingredients – it's all in how you handle them. You want everything good and cold, and you don't want to work the dough too much.
It's just like my mother always said: treat scone dough like you would a cat – gentle but firm, and don't fuss with it too much.
These aren't your fancy coffee shop scones – they're proper homemade treats that'll make your kitchen smell like heaven. And between you and me, they're even better with a nice cup of tea.
Recipe
Peach scones are a delightful breakfast pastry that combines the buttery, flaky texture of traditional scones with the sweet, juicy essence of fresh peaches. When baked to golden perfection, these scones offer a beautiful balance between the rich, crumbly exterior and the tender, fruit-studded interior.
Making peach scones from scratch allows you to control the sweetness and achieve the perfect texture while incorporating seasonal fruit into your baking. These scones can be enjoyed warm from the oven or at room temperature, paired with clotted cream, butter, or simply on their own with a cup of tea or coffee.
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter
- 2 large eggs
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
- 1½ cups fresh peaches, diced
- 2 tablespoons coarse sugar for topping
- 1 egg beaten with 1 tablespoon water for egg wash
Preheat the oven to 400°F (200°C). Mix dry ingredients in a large bowl, then cut in cold butter until mixture resembles coarse crumbs. Whisk together eggs, cream, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, mixing until just combined. Fold in diced peaches gently.
Turn dough onto floured surface, pat into 8-inch circle, cut into 8 wedges. Brush with egg wash, sprinkle with coarse sugar, and bake for 20-25 minutes until golden brown.
For best results, ensure all ingredients are chilled before mixing, and avoid overworking the dough as this will result in tough scones. Fresh peaches work best, but frozen can be used if thawed and well-drained. The scones can be frozen before baking – simply add a few extra minutes to the baking time when cooking from frozen.
Consume within 2 days for optimal freshness, storing in an airtight container at room temperature.
Fresh peach scones bridge the gap between summer's bounty and fall's cozy baking traditions. These tender pastries emerged from British tea rooms but have evolved into a beloved breakfast and brunch staple across North America.
While traditional English scones typically feature currants or raisins, this variation capitalizes on ripe, juicy peaches when they're at their peak. The fruit adds natural sweetness and moisture, creating layers of flavor within the buttery, flaky dough.
Popular among home bakers since the 1950s, peach scones transform basic pantry ingredients into something special, whether served warm from the oven or packed for a weekend picnic.
Conclusion
These peach scones have been my go-to recipe for years – they turn out just right, with a lovely crumbly texture and sweet bits of peach in every bite. Now, don't fuss too much about the fruit – I've made them with whatever's ripe in the garden, and they always come out fine. Mind you, cut those peaches into nice 1-inch chunks – not too big, not too small. Best to enjoy them within a couple of days, while they're still fresh and tender. If you're like me and like to plan ahead, pop the unbaked ones in the freezer at 0°F (they'll keep for 3 months), but remember to add an extra few minutes to the baking time when you're ready to use them. Simple as that.