Prep Time: 20 mins | Cook Time: 13 mins | Total Time: 33 mins | Yield: 12 scones
Tender and delicious, these Peaches & Cream Scones with sweet and peaches and fresh dairy cream is a dream come true! If you can’t get enough of the juicy sweetness of the fresh, local peaches, this recipe will come in handy.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Scones:
2 c. all-purpose flour, plus a little extra for flouring your work surface
1 tbsp baking powder
3 tbsp granulated sugar
½ tsp salt
5 tbsp cold unsalted butter, cut into ¼-inch cubes
1 c. peaches, peeled and cut into ½” dice (approximately 1 ½ peach)
¾ c. light cream
Glaze:
1 ½ c. confectioner’s sugar
2–3 tbsp light cream
¼ tsp vanilla
How to make Peaches & Cream Scones
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: With a silicone baking mat or a sheet of parchment paper, line a baking sheet and set it aside.
Step 3: Combine 2 cups of flour, baking powder, sugar, and salt in a mixing bowl. Stir to combine using a whisk.
Step 4: To the flour mixture, add the pieces of butter. Mix with a fork or a pastry cutter until crumbly. Don’t use your hands to mix as the heat from your hands will soften the butter.
Step 5: Add the peaches to the flour mixture and toss to coat. Pour in the light cream and fold the ingredients using a rubber spatula to make a soft dough. Make sure to not over mix the dough.
Step 6: On a lightly floured work surface, pour the dough and shape into about 5 x 10-inches rectangle and an inch thickness using your fingers. Cut the rectangle with a sharp knife into 6 squares (2 x 3 rows). Then, slice the squares diagonally in half, so you’ll have in total 12 triangles.
Step 7: Onto the prepared baking sheet, gently place the triangles. Place in the preheated oven and bake for about 13 to 16 minutes. Flip the triangles halfway through cooking time until the top of the scones is lightly golden brown.
Step 8: Take the scones out of the baking sheet and transfer them to a cooling rack. Let the scones cool for at least 10 minutes.
Step 9: Under the cooling rack, place a piece of parchment paper once the scones have cooled.
Step 10: To make the glaze, whisk the confectioner’s sugar, 2 tbsp light cream, and vanilla extract. Using a whisk, stir until the glaze is smooth, adding an additional tbsp of light cream if needed.
Step 11: Into the glaze, dip the whisk. Using the whisk, drizzle the glaze on top of the scones. Before serving, let the glaze firm up.
Ingredients
- Scones:
- 2 c. all-purpose flour, plus a little extra for flouring your work surface
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- ½ tsp salt
- 5 tbsp cold unsalted butter, cut into ¼-inch cubes
- 1 c. peaches, peeled and cut into ½” dice (approximately 1 ½ peach)
- ¾ c. light cream
- Glaze:
- 1 ½ c. confectioner’s sugar
- 2–3 tbsp light cream
- ¼ tsp vanilla
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: With a silicone baking mat or a sheet of parchment paper, line a baking sheet and set it aside.
Step 3: Combine 2 cups of flour, baking powder, sugar, and salt in a mixing bowl. Stir to combine using a whisk.
Step 4: To the flour mixture, add the pieces of butter. Mix with a fork or a pastry cutter until crumbly. Don’t use your hands to mix as the heat from your hands will soften the butter.
Step 5: Add the peaches to the flour mixture and toss to coat. Pour in the light cream and fold the ingredients using a rubber spatula to make a soft dough. Make sure to not over mix the dough.
Step 6: On a lightly floured work surface, pour the dough and shape into about 5 x 10-inches rectangle and an inch thickness using your fingers. Cut the rectangle with a sharp knife into 6 squares (2 x 3 rows). Then, slice the squares diagonally in half, so you’ll have in total 12 triangles.
Step 7: Onto the prepared baking sheet, gently place the triangles. Place in the preheated oven and bake for about 13 to 16 minutes. Flip the triangles halfway through cooking time until the top of the scones is lightly golden brown.
Step 8: Take the scones out of the baking sheet and transfer them to a cooling rack. Let the scones cool for at least 10 minutes.
Step 9: Under the cooling rack, place a piece of parchment paper once the scones have cooled.
Step 10: To make the glaze, whisk the confectioner’s sugar, 2 tbsp light cream, and vanilla extract. Using a whisk, stir until the glaze is smooth, adding an additional tbsp of light cream if needed.
Step 11: Into the glaze, dip the whisk. Using the whisk, drizzle the glaze on top of the scones. Before serving, let the glaze firm up.
