Peach Scones
There’s nothing quite like the taste of fresh peaches to capture the essence of late summer, and these peach scones do just that in the most delicious way. Lightly crisp on the outside and tender on the inside, each scone is dotted with sweet, juicy chunks of peach that melt into the buttery dough as they bake. With just the right hint of spice—perhaps a touch of cinnamon or nutmeg—these scones are perfect for slow mornings, afternoon coffee breaks, or anytime you want to bring a little seasonal sunshine into your kitchen. Simple to make and full of homemade charm, they’re a true celebration of one of summer’s best fruits.
Servings: 8
Ingredients
- 3 C All-Purpose Flour
- 1/2 C Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 C Butter, cold cut into chunks
- 1 1/4 C Heavy Cream
- 1 Egg
- 1/2 tsp Almond Extract
- 3/4 C Canned Peaches, cut into bite size chunks
- 2 tbsp Sugar
Instructions
- Preheat your oven to 350F. Make sure your rack is in the center of the oven.In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.Add in the cold butter then use a pastry cutter or two forks to cut the butter into the flour mixture.In another bowl, combine the heavy cream, egg, and almond extract. Whisk together.Pour the wet ingredients into the butter mixture and stir to combine.Fold in the cut in up canned peaches.Sprinkle a little flour on the table. Place the dough on the flour and work into a ball.Flatten the ball into a 8 inch circle and then cut in 8 even slices.Place the scones on the parchment paper.Place in the fridge for 30 minutes or freezer for 15 minutes.Brush the tops with heavy cream.Bake at 350F for 30-35 minutes. The scones will be a golden brown when done.Enjoy!These are delicious scones that taste great right out of the oven but even better the next day. Store them in an airtight container in the fridge or at room temperature for 5-6 days.