Description
Light and fluffy peach scones made with ripe peaches and cold butter, perfect for brunch or an afternoon tea snack. Includes tips to avoid sogginess and freeze for later enjoyment.
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1/3 cup heavy cream
1 tsp non-alcoholic vanilla extract
1 cup fresh peaches, peeled and diced
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, mix flour, baking powder, sugar, and salt.
Cut cold butter into the mixture until it resembles coarse crumbs.
Gently fold in diced peaches (pat dry before use).
Mix cream and vanilla together, then add into dry ingredients until dough forms.
Form dough into 1-inch thick disc and slice into 8 wedges.
Place scones on baking sheet and chill for 15 minutes.
Bake for 18–22 minutes or until golden brown. Cool slightly before serving.
Notes
Use firm peaches and pat them dry before folding into dough.
Chill the scones pre-baking to ensure fluffy rise.
Can be frozen before baking and baked straight from freezer with additional 2–3 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American Southern
Nutrition
- Calories: 280
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: peach scones, fluffy scones with peaches, Southern scone recipe