Peach Scones

peach scones done

Peaches are one of my favorite summertime fruit. I love them in salads, eaten whole, grilled and when I am feeling a bit domestic, in baked goods like these peach scones.

Many people think of scones as some dried out baked goods, but I assure you these scones are very moist and delicately sweet. They are a special treat to enjoy with a nice cup of coffee or tea.

They are super easy to make and they also make a nice gift to give. This recipe makes 8 nice sized scones to enjoy, so I placed 4 on each baking tray. I used a 1/3 cup measuring scoop for each scone. Halfway through baking I alternated the baking trays for even baking.

They came out perfect and delicious! There was a peach in every bite.

So next time you want to make a nice baked treat, opt for these moist and delicately sweet peach scones, but as always, Enjoy!

peach scones done

Peach Scones

Ingredients: Makes 8

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4  teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 3/8 cup (6 tablespoons) cold unsalted butter, cut into tiny pieces
  • 2 large eggs
  • 1/3 cup full-fat or low-fat (not nonfat) vanilla yogurt or sour cream
  • 1/2 teaspoon (overflowing) vanilla extract
  • 1 1/2 cups diced peaches


Preheat the oven to 375°F. Lightly grease 2 baking sheets, or line it with parchment paper. You will place four scones on each pan.

In a large bowl, whisk together the flour, salt, sugar, nutmeg, cinnamon and baking powder. Using a pastry blender, work in the cold butter. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the vanilla extract. Stir the wet ingredients into the dry ingredients, making sure to incorporate all the dry ingredients. Add the peaches, stirring just until everything is combined. Drop the dough by the 1/3-cupful onto the prepared pans. Bake the scones for 22 minutes, until they’re light golden brown. Turn them halfway through baking. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to continue cooling.Serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days; freeze for longer storage.


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