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, 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!
Peaches and Cream Scones
These peaches and cream scones are delicious if you find yourself with a few extra peaches laying around!
- 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)
Preheat the oven to 400 F and and line a baking sheet with parchment paper.
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.
In a large bowl, stir together the flour, baking powder, salt, sugar and cinnamon (if using).
Add the butter and, using your fingers or a pastry blender, cut the butter in until the butter is the size of small peas.
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.
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 (you can pat the scraps together to make more scones so you don't waste the dough).
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!