Tender Peach Scones

Recipe by PJ Hamel
127 Reviews 4.3 out of 5 stars

These tender, golden peach scones are summer in baked form — soft and rich, with juicy bits of ripe peach tucked into every bite. The dough is gently scented with a touch of nutmeg and just enough almond and vanilla extract to highlight the fruit without overpowering it. They’re easy to make, too — no rolling or cutting required. Just scoop the dough onto a baking sheet, top with a generous sprinkle of sparkling sugar for shine and crunch, and bake until golden. Enjoy the peach scones warm from the oven with a spoonful of peach preserves, or savor them as they are, ideally with a glass of iced tea on a sunny afternoon.

Prep
15 mins
Bake
20 to 25 mins
Total
35 mins
Yield
12 scones
Tender Peach Scones on a baking sheet, fresh from the oven

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

  2. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.

  3. Using your fingers, a fork, or a pastry blender, work the butter into the flour mixture until it's unevenly crumbly, with some larger, pea-sized pieces remaining.

  4. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the extracts.

  5. Stir the wet ingredients into the dry ingredients.

  6. Add the peaches, stirring just until everything is combined. This is a wet, sticky dough.

  7. Drop the dough by the 1/4-cupful onto the prepared pan; a muffin scoop works well here.

  8. Sprinkle the scones with coarse sugar, if desired.

  9. Bake for 20 to 25 minutes, until the tops are light golden brown. Remove the scones from the oven, and let them cool on the pan for a few minutes before transferring to a rack to cool completely.

  10. Serve the peach scones warm or at room temperature. Store leftovers at room temperature, well-wrapped, for several days; freeze for longer storage.

Tips from our Bakers

  • One good-sized peach will yield about 1 cup diced fruit, just what you need for this recipe for peach scones. The skin can be left on or peeled — baker's choice! 

  • To boost the flavor in these peach scones, try roasting the diced peaches before adding them to the dough. For more information, see our blog post, Grilling and roasting fruit for baking.

  • Don't like nutmeg? Substitute ground cinnamon, or simply leave out the spice altogether.

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