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Peach Scones

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!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 8 scones

Equipment

  • oven
  • Mixing bowls
  • Baking sheets
  • Parchment Paper
  • Pastry blender
  • Measuring Cups

Ingredients
  

  • 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 cold unsalted butter cut into tiny pieces
  • 2 large eggs
  • 1/3 cup vanilla yogurt or sour cream full-fat or low-fat (not nonfat)
  • 1/2 teaspoon vanilla extract (overflowing)
  • 1 1/2 cups diced peaches

Instructions
 

  • Preheat the oven to 375°F. Lightly grease 2 baking sheets, or line them 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.
Keyword Dessert
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