Peach Scones

Peach Scones use canned peaches  with their fruit juice for maximum flavor that can be enjoyed year-round, and not just in the summer months.
Peach Scones

Peach Scones

By Sue  Lau |Palatable Pastime

Peach Scones is  my recipe  of the day with the blogging group Sunday Funday.  We get together weekly to post recipes on various topics. This week we are doing  peach recipes, while those are still in season.

I decided to make peach scones,  since  my  husband  had  asked  me to make some awhile  back. But I never got around to it. He occasionally makes special requests of things I can make for him.

He also  wants me to make  almond  scones, but I  tried to get  the older request out the door first.

Peach Scones

Peach Scones Using Canned Peaches

I  use canned  peaches  to make these scones. Or  more precisely- tub  peaches as they  come in the half-cup  packages sold in  sets of  four.

I did have ripe peaches in my kitchen when I made these.  But I chose the canned ones because they  contain calcium  chloride.  While  that might sound like something you don’t want, it turns out  otherwise.  Calcium  chloride will help the fruit retain its shape both in the  canning  process and while baking.

This way the peaches don’t disappear. If you ever wondered  why diced canned  tomatoes hold that little square  shape even  after being  cooked, that’s  the reason. Fresh tomatoes would break down. And  fresh peaches do that as well.

So if you do use fresh peaches (you can,  of course) just don’t be surprised if they mostly  disappear in the scones.

Sunday Funday

Just Peachy!

Sunday Funday

More Peach Recipes  to enjoy:

If you like to  blog and are  interested in  joining in  our Sunday Fundays, contact  me or any  group blogger for  more info.

Peach Scones

Peach Scones

You Might Also Like These Peach Recipes:

Brown Sugar  Peach Glazed Ham

First, Brown Sugar Peach Glazed Ham is perfect for either a small half ham or full boneless ham,  with a sweet fruity glaze studded with peaches, raisins and spice.

Brown Sugar Peach Glazed Ham

Fresh Peach Buckle

Next, Fresh Peach Buckle is a delicious retro variation of a cobbler that’s more like a coffeecake with a flavor similar to shortcake.

Fresh Peach Buckle

Peach  Tea Brined Chicken Wings

Then, Peach Tea Brined Chicken Wings produces juicy grilled wing sections coated in a sweet and tangy peach tea glaze.

Peach Tea Brined Chicken Wings

Fresh Peach  Lemonade

Also, Fresh peach lemonade made from scratch using ripe fresh peaches adds an explosion of flavor to your traditional pitchers of summer lemonade.

Fresh Peach Lemonade

Peach-Blueberry  Mini Trifles

And  finally, fresh peaches and fresh blueberries mingle  in layers  of peach pudding and blueberry  cream in these adorable summertime  mini dessert trifles.

Peach Blueberry Mini Trifles

Peach Scones

Peach Scones

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Bread, Breakfast, Quick Bread
Cuisine American, Scottish
Servings 6


  • 2-3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3 tablespoons buttermilk powder
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 4 ounces frozen unsalted butter grated
  • 2 4 ounces each tubs diced peaches packed in fruit juice
  • 1 large egg
  • 1 teaspoon vanilla
  • milk or heavy cream
  • coarse sparkling sugar Bob's Red Mill


  • Preheat oven to 400F.
  • Open the tubs of peaches and drain them through a sieve into a large measuring cup.
  • Mix the flour, granulated sugar, buttermilk powder, salt, baking powder and cinnamon in a mixing bowl.
  • Add the drained diced peaches, tossing in the flour. Save the juice for later.
  • Add the shreds of frozen butter (I shred in a food processor with a shredding blade, but you could also use a cheese grater with a coarse cut).
  • Mix gently.
  • Whisk the egg in another small dish and add the vanilla and the reserved juice from the peaches.
  • Make a well in the center of your scone mix and start gently combining it, trying not to excessively handle, lightly kneading until it comes together in a nice dough.
  • Turn the dough out onto a parchment paper lined baking sheet and pat into a disk one inch thick and seven inches in diameter.
  • Using a silicone basting brush, brush the disk lightly with milk or heavy cream and sprinkle the top of the disk liberally with coarse sugar.
  • Use a bench scraper or dull knife to cut the dough into six pie sections.
  • Bake for 25 minutes.
  • Cut the disk again and separate the scones from each other.
  • Bake another five minutes.
  • Serve warm with butter, jam, or clotted cream.


From the kitchen of
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Peach Scones

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