Peach Scones Recipe

5 from 1 vote

Peach scones, with their sweet tops and juicy peach-speckled insides, are perfect for breakfast or brunch! This peach recipe is a keeper!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: peach scones, scones

Servings: serving

Calories: 66kcal

Author: Mindee

Cost: 15

1 Cup Flour
¼ Cup Sugar
1 teaspoon Baking Powder
3 Tbs. Butter
1 ½ Cups skinless diced Peaches (about 2 large or 3 medium peaches)
1 Egg
1 ½ teaspoon Almond Extract
⅛ cup Heavy Cream read the instructions, you probably won't need the whole ⅛ cup

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 cutout 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.

Important Tip: If you've never removed the skin of 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.