Peach scones are a delightful treat, perfect for breakfast or a sweet snack. This recipe makes it simple to bake light, tender scones bursting with juicy peaches, even if you’re new to baking. You’ll love how easy it is to create these bakery-quality peach scones at home.
Key Ingredients & Substitutions:
- Cold Butter: Essential for flaky scones. Do not use softened butter.
- Heavy Cream: Provides richness and moisture. Whole milk can be used in a pinch, but cream is best.
- Fresh Peaches: Ripe but firm peaches work best. Frozen peaches can be used, but thaw and drain them well first.
- All-Purpose Flour: The base for our peach scones.
- Baking Powder: Our leavening agent for a good rise.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
- 1 cup heavy cream, plus 2 tablespoons for brushing
- 1 cup diced fresh peaches (about 1-2 medium peaches)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 8 peach scones
- Tools Needed: Large mixing bowl, pastry blender or fork, baking sheet, parchment paper
Step-by-Step Instructions:
1. Prepare Your Ingredients and Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Make sure your butter is very cold; you can even pop it in the freezer for 10 minutes before you start.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures all the leavening agents are evenly distributed for perfectly risen peach scones.
3. Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky peach scones.
4. Add Peaches and Cream
Gently fold in the diced fresh peaches. Then, gradually pour in 1 cup of heavy cream, mixing with a fork or your hands until a shaggy dough forms. Be careful not to overmix, as this can lead to tough scones.
5. Form the Dough
Turn the dough out onto a lightly floured surface. Gently knead it a few times, just enough to bring it together. Pat the dough into an 8-inch circle, about 1-inch thick.
6. Cut and Bake the Scones
Cut the circle into 8 wedges, like a pizza. Place the peach scones on the prepared baking sheet, leaving some space between each. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with a little extra sugar for a golden, crunchy topping. Bake for 20-25 minutes, or until the tops are golden brown and the peach scones are cooked through.
Storage Instructions:
Store leftover peach scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked peach scones for up to 1 month. Reheat frozen scones in a 300°F (150°C) oven for about 10-15 minutes, or until warmed through.
Frequently Asked Questions (FAQ):
- Why is my dough sticky?
This often happens if you added too much cream or your kitchen is warm. Add a little more flour, a tablespoon at a time, until it’s easier to handle. - Can I use frozen peaches?
Yes, thaw and drain them very well. Excess moisture from frozen fruit can make your peach scones soggy. - What if I don’t have heavy cream?
Whole milk can work, but the scones won’t be as rich or tender. Heavy cream is preferred for the best texture. - Why are my scones tough?
Overmixing the dough develops the gluten, making scones tough. Mix just until combined. - Can I make these ahead of time?
You can prepare the dough and cut the scones, then freeze them unbaked on a baking sheet. Once frozen solid, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. - How do I get a good rise on my peach scones?
Ensure your baking powder is fresh and your butter is very cold. These are crucial for a light, airy texture.