These Peaches and Cream Scones are probably the coziest way to use up the last of those peaches – and are such a fun weekend baking project! I’ve been making scones since I was 14 years old, so when I picked up a flat of peaches from Paynters Fruit Market, I didn’t think twice before making a batch of these!
The first time I made these was right after Max was born. I admit that I had never made scones with a baby strapped to my chest and a four-year-old pulling at my sleeve. Which explains why I botched up my original recipe and added too much milk (because pouring milk with a four year old pulling on my sleeve is an acquired skill, so I’ve learned). And it only took me 3 years to re-make the recipe haha!
I’ve made so many versions of these scones including this pumpkin one, this crazy-good lemon blueberry rendition, and a killer apple cinnamon variation. You can make these with frozen peaches if you’ve missed the ‘fresh peach’ boat (just don’t thaw them – cut them up frozen and mix them in according to the directions).
Since peaches are so juicy this scone dough is a bit stickier than the average one. My suggestion is to work quickly, careful not to overwork the dough as with all scones (it should just stick together), and use extra flour on your hands and your work surface so it doesn’t stick.
You can cut them with a biscuit cutter or just pat it all in a round circle and cut it into wedges before baking. If you’re feeling extra fancy you can brush them with a tiny bit of milk and sprinkle them with a tiny bit of coarse sugar.
As with nearly all of my recipes, you can use whole wheat flour (all or just part of the flour – the total amount stays the same) and you can flex this to be dairy free by using your favourite plant based milk and vegan butter (in the stick form).
Happy weekend… and enjoy!
xo Tori
Peaches & Cream Scones
Peaches and Cream Scones
These peaches and cream scones are delicious if you find yourself with a few extra peaches laying around!
Ingredients
- 1 egg
- 1/2-3/4 cup milk (or plant based milk)
- 1 teaspoon vanilla
- 2 cups flour (can sub part or all whole wheat)
- 1/4 cup sugar (or coconut sugar)
- 1/2 teaspoon cinnamon (optional)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter or vegan butter (cold, cut into cubes)
- 1 cup diced peeled peaches (can sub frozen, unthawed)
- coarse sugar for sprinkling on top (optional)
Instructions
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Preheat the oven to 400 F and and line a baking sheet with parchment paper.
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Crack the egg into a 1-cup glass measure. Mix well with a fork. Add milk to the 3/4 cup mark, add the vanilla and mix well again.
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In a large bowl, stir together the flour, baking powder, salt, sugar and cinnamon (if using).
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Add the butter and, using your fingers or a pastry blender, cut the butter in until the butter is the size of small peas.
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Add the milk mixture and stir together with a wooden spoon or rubber spatula until the mixture sticks together. Fold in the peaches. The dough should be rough and just stick together when patted in a ball. If it doesn't (and is too dry), simple add 1-2 tablespoons of milk.
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Transfer the scone dough onto a well-floured surface and pat into a round circle around 1" thick (you will want to flour your hands). Cut into wedges with a sharp knife OR cut into round circles using a biscuit cutter (I used a 3 3/4 inch cutter). You can pat the scraps together to make more scones so you don't waste the dough!
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Transfer the scones to the prepared baking sheet, placing them so there is space between. If desired, brush with a bit of milk and sprinkle with the coarse sugar, and bake until nicely browned, around 15-20 minutes. Serve warm.
If you try this Peaches and Cream Scones let me know! Or if you have any other great peaches and cream recipes I’d love to give them a try!
Hi there, do you have a suggestion for which alternative flour to use for a gluten-free version? One that will be as close to the scone texture as the original version, I have always struggled with finding a suitable substitute for baking.
Hi Michelle,
My friend Patricia Chuey (also a dietitian) has an AMAZING flour blend that I would highly recommend, I use it all the time. If you go to her site you can order it from her by emailing her patriciachuey.com
Looks yummy! Can’t wait to try your recipe Tori!! Beeg love
I just made these scones and sampled one and OMG!!! They are absolutely delicious! I will definitely be making these again!
Hi Tori! Congrats on your little guy. I love your posts on Instagram and LOVE your recipes 🙂
I’ve got a bunch of peaches leftover from our peach tree was going to make your scone recipe. I don’t have a food processor but have a vitamix. Could I make them in there instead?
Warm Regards,
Michel
Hi Michel! Thanks so much for the feedback! Nice work on the peach tree…I’m trying to convince my hubby to plant me one! I would actually just make them by hand. Check out the other scone recipes that I have on the blog (they are referenced in this recipe) to see the technique! The Vitamix would over work the dough unfortunately but they are so easy to whip up by hand too! Take care, Tori
Just tried making these and wow they are divine! Do you usually use white or brown sugar?
I usually use white sugar in this recipe! Thanks so much for the feedback glad you loved them!
This recipe is another winner Tori! Very good as per all your recipes…
I ended up by baking mine for 16 minutes so my oven must definitely not be as hot as yours.
Other than that I followed the recipe exactly using cinnamon as well.
Delicious! 🙂
Just one question…
Do you think that one could substitute the peaches with other fruit (blueberries, apples, etc.) in this recipe?
Thanks!!
I made these this morning for our harvest workers and they turned out amazing!! Seriously so yummy! Thanks for the recipe ?
Thank you for the sweet feedback Heather I so appreciate it!
I made these yesterday and my family ate them up – will have to make more today. They were very good – light and fluffy.
Hi Tori – planning on making these this week, wondering if they would freeze well?
What would you suggest to use in place of the egg?
Hi Kim sorry for the delay there was an issue with some messages getting sent to an old folder – I would probably try leaving it out completely though I haven’t tried!
Can you use canned peaches?
So sorry for the delay Candace this got sent to an old folder for approval – I haven’t tried with canned peaches but would Love to know if you try!
Hi Tori
I’m all set to make your scones and have a couple of versions printed out. I noticed the peach scones are baked at 400 F for 20 min for either a 1” thick round circle/wedges or 2” biscuits while the berry scones are 475 F for 1/2” thick biscuits. (I’m hoping to make the berry scones in a circle/wedges) so assuming 475 F. (Please confirm that’s okay) I noticed all the scone variations have different temps and baking times. Is there a rule of thumb here?
Thanks for your help. Can’t wait to get started!
Hi Nancy sorry I missed this it got sent to the wrong folder. The difference is really due to the sugar content and the moisture as well as there is significant variation among the recipes. Sorry again for the delay!!
Hi! Can’t wait to make these! Is the butter salted or unsalted? Thanks 🙂
I tend to use salted but either would work!
Can I freeze them unbaked and bake them the morning I want to serve them?
You unfortunately can’t freeze this dough! You could bake them and freeze then pull out when you want to serve them but they’re best fresh!
Tori I love all your recipes! I had peaches that were going bad so I went on your site and searched ‘peach’ and wow! Best feeling ever when you get to make something so delicious out of food that was going to end up in the garbage! Thank you!
So happy you enjoyed these Anna!! It really is the best feeling getting use up something, thanks for taking the time to leave a review!