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+ servings

Peach Scones

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
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 palatablepastime.com
Keyword Scones
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