Peach scones with their sweet tops and juicy peach speckled insides are perfect for breakfast or brunch! This peach recipe is a keeper!
I look forward to peach season all year! If you loved my Fresh Peach Muffin recipe from last year you are going to love these fresh peach scones! Baked scones are a favorite of mine. They are like eating sugar cookies for breakfast. Add some fresh peaches and you've got the perfect breakfast or brunch treat!
How to make peach scones:
- Preheat your oven and prepare a baking sheet.
- Get your peaches ready. Important Tip: If you've never removed the skin off peaches before just bring a pot of water to a boil and boil your peaches for about 45 seconds, then plunge them into a bowl of ice water and let them sit for a few minutes. The skins should rub right off.
- In a food processor, pulse the flour, sugar, and baking powder to mix.
- Add the butter and process until blended. Dump into a mixing bowl.
- Toss the diced peaches with the flour mixture.
- Whisk the egg and almond extract together and mix into the flour/peach mixture.
- Your dough will still be on the dry side so drizzle a little bit of heavy cream over it and mix. It really won't take much cream to pull this dough together so drizzle just a little.
- Dump the dough out onto a floured surface and pat out into a circle a ½ inch thick. Cut out the scones with a 2 inch biscuit cutter and place them on the prepared baking sheet.
- Whisk the heavy cream and almond extract for the topping together and brush across the tops of the peach scones. Generously, sprinkle the tops with sugar.
- Bake at 400 degree for about 15 minutes. Cool and serve!
Can I substitute canned peaches for the fresh peaches?
You should be able to. Just drain the canned peaches well and pat dry with a paper towel to get rid of any extra moisture.
How to store these peach scones:
Store your peach scones in a loosely covered plate or container. It you store them in something airtight they will get sticky and soggy. They will be good for up to 2 days.
If you need a couple more peach recipes for your beautiful peaches this season you will want to take a look at these! Peaches and Cream Sweet Rolls are my absolute favorite. They taste just like peach pie. Speaking of pie, my Peach Pie is always a hit and a little different than others.. And of course, you've got to have Peach Ice Cream, right!
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Peach Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 Small Scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Peach scones with their sweet tops and juicy peach speckled insides are perfect for breakfast or brunch! This peach recipe is a keeper!
Ingredients
Scones
- 1 cup Flour
- ¼ cup Sugar
- 1 tsp Baking Powder
- 3 Tbs. Butter
- 1 ½ cups skinless, diced Peaches (about 2 large or 3 medium peaches)
- 1 Egg
- 1 ½ tsp Almond Extract
- ⅛ cup Heavy Cream (read the instructions, you probably won't need the whole ⅛ cup)
Topping
- ¼ cup Heavy Cream
- ½ tsp Almond Extract
- White Sugar for sprinkling
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Put the flour, sugar, and baking powder in a food processor. Pulse to mix.
- Add the butter and pulse until it is well blended into the flour mixture. Dump into a mixing bowl.
- Toss the diced peaches with the dry ingredients.
- Whisk the egg and almond extract together and mix into the flour peach mixture.
- Drizzle the ⅛ cup of heavy cream a little at a time into the dough mixing as you go. The peaches naturally add moisture to the dough. Only add enough cream to pull the dough together but still be a little on the dry side.
- Pat the dough into a circle about a ½ inch thick on a floured surface and cut out with a 2 inch biscuit cutter.
- Place the cut out scones on the prepared baking sheet.
- Whisk the heavy cream and almond extract together and brush it across the tops of the peach scones with a pastry brush.
- Sprinkle generously with sugar.
- Bake in a preheated (400 degrees) oven for 15 minutes.
Notes
- Important Tip: If you've never removed the skin off peaches before just bring a pot of water to a boil and boil your peaches for about 45 seconds, then plunge them into a bowl of ice water and let them sit for a few minutes. The skins should rub right off.
Keywords: scones, peach scones
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
