Best Peach Scones Recipes

PEACH SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
• Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
• Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.
• Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

PEACH SCONES

Steps:

• In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Add sour cream, peaches and vanilla; stir just until moistened., Turn dough onto a floured surface; knead gently 4-5 times (dough will be sticky). Divide dough in half; gently pat each portion into an 8-in. circle on a baking sheet coated with cooking spray. Cut each into four wedges; separate wedges slightly. , Brush tops with milk; sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until golden brown.

CHRISTA'S PEACH PECAN SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix flour, white sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter until it forms pea-sized pieces.
• Whisk heavy cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined.
• Turn dough out onto a floured surface. Pat into a round disc about 1/2-inch thick. Cut into 8 wedges. Transfer wedges to the baking sheet.
• Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

PEACH SCONES

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
• Using two knives or a pastry blender, cut in butter until mixture resembles coarse meal.
• Combine buttermilk, egg and vanilla.
• Stir into flour mixture with peaches until just combined.
• On lightly floured surface knead dough 5-6 times.
• Pat dough into 3/4" thick circle.
• Cut into 10 wedges.
• Place on a baking sheet.
• Bake at 400 edgrees for 20-25 minutes or until golden brown.

WEIGHT WATCHERS PEACH SCONES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine flour, sugar, baking powder, baking soda and salt in a bowl.
• Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• Add yogurt and dried peaches to flour mixture, stirring just until moist.
• Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times; dough may be slightly sticky.
• Pat dough into a 5-inch circle on a baking sheet coated with cooking spray.
• Cut circle into 4 wedges; separate wedges slightly.
• Brush milk over dough and sprinkle with 1 teaspoon sugar.
• Bake for 14 minutes or until golden.

PALEO PEACH SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir almond flour, tapioca flour, 1/2 cup coconut sugar, coconut flour, baking powder, and sea salt together in a bowl using a fork to break any lumps of baking powder. Cut butter into the flour mixture with a pastry cutter.
• Beat eggs, coconut cream, vanilla extract, cardamom, and nutmeg together in a separate bowl until smooth; pour into the flour mixture and stir with a spatula just until evenly moistened and sticky. Gently fold diced peach into the mixture.
• Shape the dough into a ball and move to the prepared baking sheet. Sprinkle coconut sugar over the top of the dough ball. Press dough into a somewhat flattened disc.
• Bake in preheated oven until surface is dried, about 10 minutes. Cut the disc into 8 wedges and continue baking until golden brown on top, 10 to 15 minutes more. Let cool on sheet for 5 minutes before moving to a wire rack to cool completely.

PEACH & COCONUT SCONES

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
• In medium bowl mix the flour, sugar, baking powder, salt and spices. Add cold butter and mix until well combined.
• In large bowl whisk together 1/4 cup of heavy cream, yogurt, egg and extract. Slowly add to dry ingredients and mix until well combined. Add coconut and stir in diced peaches and combine.
• Transfer dough to well-floured surface and pat into small disk (about 1/2-inch thick). Cut into 6 to 8 pieces and transfer to baking sheet. Brush scones with additional heavy cream. Bake for 16 to 18 minutes. Remove from oven and allow to cool.
• In small bowl add powdered sugar and reserved peach juice. Stir until it forms a liquid and drizzle over scones.

PEACH JAM SCONES

Steps:

• Preheat oven to 425F.
• In lg food processor bowl fitted with metal blade, process flour, 1 cup of the sugar, baking powder, and salt for 30 seconds.
• Cut butter into 1/2" cubes and add to flour mixture, pulsing blender until mixture is crumbly.
• With processor running, slowly add 1-1/2 cups of buttermilk through top tube; turn off as soon as buttermilk is added.
• If dough is beginning to get sticky, remove it; otherwise continue adding buttermilk, 1 Tbsp at a time, until it begins to form a ball and then remove it.
• On a lightly floured surface, pat dough into 1/4" thick rectangle (approx 12"x10").
• Spread a thin layer of jam lengthwise over half the dough.
• Arrange peach slices in a single layer over the jam.
• Fold plain dough over the peaches to make a 12"x5" rectangle (like closing a book).
• Cut dough into 8 triangles and sprinkle with remaining 1/4 c sugar.
• Bake on ungreased cookie sheet for 10-15 min, until light golden brown.
• Makes 8 large scones.

PEACH COBBLER SCONES

Steps:

• Preheat oven to 400. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Whisk briefly to blend. Add butter to dry ingredients using a pastry cutter or 2 knifes until mixture resembles coarse meal and largest butter pieces are the size of peas. Stir in egg, vanilla, and buttermilk and mix gently with fork until dough forms. Knead briefly, about 10-15 times, until dough has come together. Do not over handle, dough can get tough and dense.
• Line baking sheet with parchment paper. Turn dough out onto well floured surface. Roll dough out into a 10x12 inch rectangle. Brush half dough lightly with buttermilk. Lay peaches in a single layer over buttermilk side of dough and sprinkle about half of cinnamon sugar mixture over peaches. Carefully fold over other side of dough over peaches as if closing a book and push down gently. slice dough into 8-10 equal size pieces. Transfer to prepared baking sheet. Brush top of each scone with buttermilk and cinnamon-sugar.
• Bake, rotating pan halfway through baking, until tops are golden brown and scones are baked trough about 15-18 minutes. Let cool about 2-3 minutes on baking sheet and then gently transfer to wire rack. Serve warm.