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4.9 from 48 votes

Peaches and Cream Scones

Peaches and Cream Scones make an amazing breakfast or dessert!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 scones
Course: Breakfast
Cuisine: British

Ingredients

  • 2 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup light brown sugar, packed
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup full-fat sour cream
  • 2 and 1/2 Tablespoons heavy cream
  • 1 cup fresh peaches, pitted and diced (peeled, optional)
For the egg wash:
  • 1 large egg, beaten
  • 1 teaspoon milk or water
  • 2 tablespoons granulated sugar, for sprinkling
For glaze:
  • 2 tablespoons heavy cream
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract (optional)
  • Tiny pinch of salt (1/8 teaspoon or less)

Instructions

    Cup of Yum
  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar; mix well to combine, making sure there are no large clumps of brown sugar left.
  3. Cut the butter into small cubes then work it into the mixture (using two forks or a pastry cutter) until lit resembles a coarse meal; set aside.
  4. In a small bowl whisk together the egg, sour cream, and heavy cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  5. Add in the peaches and - using a rubber spatula - gently fold them into the dough.
  6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
  7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  9. Bake for 18 to 20 minutes, or until light golden brown.
  10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the glaze:
  1. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla (if using), and salt. Drizzle over semi-warm scones and serve at once.