Peach Scones
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5.0
249 reviews
Excellent
Peach Scones
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Flakey, tender fresh peach scones make the perfect small baked treat for brunch. The perfect recipe to use your fresh peaches this summer.
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Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick), frozen
- 1/3 cup peach Greek yogurt (I use this kind)
- 1/3 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh peaches (about 1 peach), diced
For the Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons milk
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
- Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
- In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.
- Add to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.
- Stir in the diced fresh peaches. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.
- Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round.
- Cut into 8 wedges then transfer to a parchment lined baking sheet.
- Bake in preheated oven until golden, about 16 - 18 minutes.
- Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
For the glaze:
- Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed.
Equipments used:
Notes
- Mix-Ins: Use plain Greek yogurt and mix in cranberries, blueberries, chocolate chips, or whatever else you may like.
- Make Ahead Instructions: The scone dough can be made, cut, and shaped a few hours ahead of time (cover well and store in the refrigerator).
- Freezing Instructions: Scone dough can be frozen for up to 1 month after being cut and shaped. Place unbaked scones on a baking sheet and place in freezer for 1 hour to flash freeze. Transfer to a freezer safe container or bag. Thaw overnight before baking. To freeze baked scones, wrap each scone tightly in plastic wrap and place in freezer safe bag for up to 1 month.
Nutrition Information
Show Details
Calories
525kcal
(26%)
Carbohydrates
86g
(29%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
65mg
(22%)
Sodium
182mg
(8%)
Potassium
234mg
(7%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
560IU
(11%)
Vitamin C
0.7mg
(1%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 86g | 29% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 65mg | 22% |
| Sodium | 182mg | 8% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
249 reviews
Excellent
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