There’s just something magical about baking with fresh summer peaches, and these Peaches and Cream Scones capture all the brightness and warmth of the season in every bite. Imagine fluffy, tender scones studded with juicy peach pieces, enriched with silky cream, and finished with a sparkling sugar crust! This recipe is the perfect pick for a sunny brunch, a cozy breakfast at home, or an afternoon treat with friends. If you’ve never tried making Peaches and Cream Scones before, you’re truly in for a delicious–and wonderfully easy–adventure.
Ingredients You’ll Need
The beauty of Peaches and Cream Scones is how a few simple ingredients come together to create irresistible flavor and texture. Each one plays an essential role, so let’s take a closer look at why you won’t want to skip a thing.
- All-Purpose Flour: The base of the scones, giving them that perfect tender crumb.
- Granulated Sugar: Adds just the right amount of sweetness to balance the peaches.
- Baking Powder: This is what gives your scones beautiful lift and fluffiness.
- Salt: Enhances all the flavors and makes every bite pop!
- Unsalted Butter (cold and cubed): Cold butter cut in creates those lovely flaky layers we crave.
- Fresh Peaches (diced): The star of the show–choose ripe but firm fruit for best results.
- Heavy Cream: Lends richness and moisture, plus gives you that signature creamy flavor.
- Large Egg: Helps bind everything together and contributes softness.
- Vanilla Extract: Brings out the natural sweetness and fragrance of the peaches.
- Coarse Sugar (for topping, optional): Sprinkle on top for a delightful, sparkling crunch.
How to Make Peaches and Cream Scones
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C), which ensures your scones bake up tall and golden. Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless. These first few moments set the foundation for all that sweet, buttery magic!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your flour, sugar, baking powder, and salt. It may sound basic, but taking a moment to mix evenly means the scones will rise uniformly and taste just right. Plus, it ensures that lovely hint of salt is perfectly distributed, amping up all the flavors to come.
Step 3: Cut in the Butter
Drop your cold, cubed butter right into the flour mixture. Using a pastry cutter or your fingertips, swiftly work the butter in until the whole thing looks like coarse crumbs. The secret here? Cold butter steams as it bakes, creating those dreamy, flaky layers we all love in a classic scone.
Step 4: Add the Peaches
Gently fold in your diced peaches. It can be tempting to overmix, but just a few quick turns to distribute the fruit will do! This ensures soft pockets bursting with juicy peach in every bite, without making the scone dough heavy or tough.
Step 5: Combine Wet Ingredients and Finish the Dough
In a separate small bowl, whisk together heavy cream, the egg, and vanilla. Pour this mixture over your dry ingredients and stir just until combined–stop as soon as the dough comes together. Overmixing is the enemy of tenderness, so less is more for the absolute best Peaches and Cream Scones.
Step 6: Shape and Cut
Turn your dough onto a lightly floured surface. Pat it into an 8-inch circle, about 1 inch thick for the perfect scone size. Use a sharp knife or bench scraper to cut the circle into 8 even wedges–no fussy shaping required! Each wedge is a little boat of peachy goodness just waiting to bake up golden and irresistible.
Step 7: Brush and Sprinkle
Before baking, brush the tops with a touch of extra heavy cream for an irresistible golden sheen. A scattering of coarse sugar over the top is optional, but highly encouraged for that bakery-style sparkle and crunch!
Step 8: Bake to Perfection
Transfer your wedges to the prepared baking sheet and slide them into the preheated oven. Bake for 15 to 18 minutes, until the scones are puffed and golden brown, with the peaches peeking through. Your whole kitchen will smell like pure summer bliss.
Step 9: Cool and Serve
Let your Peaches and Cream Scones cool on the baking sheet for a few moments before serving. This helps set their delicate texture, making each slice easy to handle and full of warm, inviting aromas.
How to Serve Peaches and Cream Scones
Garnishes
A dollop of whipped cream or a drizzle of honey really brings out the sweetness of the peaches and the richness of the cream. You can also dust them with a little extra powdered sugar or scatter a few more fresh peach slices on top for that ultimate summer look.
Side Dishes
Pair your Peaches and Cream Scones with a bowl of fresh berries, or perhaps serve alongside Greek yogurt or clotted cream. For brunch, a light spring salad or a simple fruit compote makes a lovely accompaniment that complements the scones’ buttery flavor.
Creative Ways to Present
Stack the scones on a pretty cake stand for a showstopping centerpiece, or arrange them in a basket lined with a colorful tea towel for effortless picnics or potlucks. For extra flair, serve with homemade peach preserves or tuck a sprig of mint next to each scone for a fragrant finishing touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Peaches and Cream Scones (lucky you!), keep them in an airtight container at room temperature for up to two days. They’ll stay moist and delicious, but are best enjoyed within the first day for maximum freshness.
Freezing
These scones freeze beautifully! Let them cool completely, then wrap each one tightly in plastic wrap and place in a zip-top bag. They’ll keep in the freezer for up to two months, ready for whenever a craving strikes.
Reheating
To bring your Peaches and Cream Scones back to life, simply pop them in a 300°F oven for about 8 to 10 minutes, or until warmed through. This restores the crisp edges and fragrant, tender interior—almost like they’re fresh from the oven.
FAQs
Can I use frozen peaches instead of fresh?
Absolutely! Just add the diced, unthawed frozen peaches directly to the dough–no need to defrost them first. This helps prevent excess moisture from making the dough soggy, so your Peaches and Cream Scones still bake up light and fluffy.
What’s the best way to cut the scones cleanly?
Use a sharp chef’s knife, bench scraper, or even a pizza cutter. If the blade gets sticky, dip it in flour between cuts. This keeps the scones’ edges clean for a picture-perfect finish.
Can I make the dough ahead of time?
Yes! Prepare the dough, shape, and cut your scones, then place them on the baking sheet and refrigerate overnight. Bake straight from the fridge in the morning for ultra-fresh Peaches and Cream Scones whenever you want!
What if I don’t have heavy cream?
Whole milk can work in a pinch, but you’ll get the richest, creamiest texture with heavy cream. If substituting, consider adding an extra tablespoon of butter for that lush flavor.
Why did my scones turn out tough?
It’s usually from overmixing the dough or overbaking. Mix the dough just until it comes together, and keep an eye on your scones in the oven so they stay moist and tender.
Final Thoughts
There’s something truly unforgettable about the first bite of a warm Peaches and Cream Scone–juicy fruit, a hint of vanilla, and that delicate crumb that melts in your mouth. Give this recipe a try, share it with a friend, and let these scones bring a little sunshine to your kitchen table. Happy baking!
Print
Peaches and Cream Scones Recipe
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of juicy peaches and rich cream with these Peaches and Cream Scones. Perfect for a summer morning treat or anytime you crave a fruity, buttery pastry.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup diced fresh peaches
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter and Peaches: Cut in the cold butter until the mixture resembles coarse crumbs, then fold in the diced peaches.
- Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Mix the Dough: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Shape and Bake: Turn the dough out, pat into a circle, cut into wedges, transfer to the baking sheet, brush with cream, sprinkle with sugar, and bake for 15-18 minutes.
- Cool and Serve: Let the scones cool slightly before serving.
Notes
- Frozen peaches can be used; do not thaw before adding.
- Serve warm with extra whipped cream or a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
