Peach Scones
Peach Scones are pretty much the answer when you’re stuck at home on a lazy Saturday morning, staring at a couple sad-looking peaches on the counter and wondering what’s next for breakfast. Happens to me every summer. Maybe you don’t want to fuss over a pie or wait for bread to rise.
Maybe you’re after something you can eat with your hands while chasing after, well, anything. Yeah, that’s my cue for Peach Scones: warm, crumbly, peaches peeking through, and that barely-there sweet crust. They’re sneaky-delicious, too. You half-expect them to flop, but every time… five-star bite.
Peach Scones: The Basics
Let’s get honest for a second. Scones used to totally intimidate me. I thought only English grandmas with fancy teapots knew the secret handshake. Truth is, Peach Scones are a quick win. You just need cold butter, flour, a bit of sugar, buttermilk if you got it (milk with a dash of lemon juice works if you’re out), and—obviously—juicy peaches. That’s it. The dough’s not fussy. The trick is not to overthink it or, frankly, overwork it. Mix by hand if you can.
The less you touch, the flakier they’ll be. Pro tip? Freeze the butter first so it doesn’t melt straight away. And chop your peaches in chunky bits, don’t mash them up. You want to hit peach pockets in every slice. Seriously. I still get a little hyped every time I see that first golden pan come outta the oven. Just a messy pile of humble ingredients turned into pure comfort.
I tried your Peach Scones recipe last weekend, and now my husband thinks I can bake. They turned out soft, crumbly, full of peach flavor. Absolute winner!
Ingredients You’ll Need
Here’s what I always grab before I even think about preheating the oven:
- 2 cups all-purpose flour
- 1/3 cup sugar (sometimes I sneak a bit more…don’t tell my sister)
- 1 Tbsp baking powder
- 1/2 tsp salt (skip if you use salted butter, but most folks use unsalted—do you)
- 1/2 cup cold unsalted butter, cubed up tiny
- 1/2 cup buttermilk (if you’re on team “make-do”, milk + splash of apple cider vinegar totally saves you)
- 1 egg
- 1 1/4 cup diced fresh peaches, skin on is fine
- 1 tsp vanilla extract
- Optional: Turbinado sugar for a sprinkle on top
How to Make Peach Scones
First, no need for drama here. Making Peach Scones goes quicker than you think.
Start by mixing the dry stuff—flour, baking powder, sugar, salt—in a big bowl. Add in your chopped butter and smoosh it in with your fingers or a pastry cutter until it looks like chunky wet sand.
In a mug, whisk the buttermilk, egg, and vanilla together. Pour this over the flour stuff.
Toss in those juicy peaches and gently mix it all up. Pat and press everything into a chunky disc (about an inch thick) right there on your floured counter.
Cut it into eight triangles (like a pizza, no fancy moves needed). Line them up on a baking sheet. Sprinkle some Turbinado sugar up top if you’re extra.
Bake at 400°F for about 17 minutes, give or take. You want the edges golden brown and the middle just set. That’s it. Let ’em cool a minute if you’re patient, or dive in (risky, but who am I to judge?).
Serving Suggestions
Okay, so how do you actually eat Peach Scones? Here’s how things go down in my kitchen:
- If you’ve got some clotted cream or whipped butter, definitely schmear it on.
- Coffee or sweet tea alongside… it’s basically required in my book.
- Leftovers? Throw ‘em in the toaster oven the next day and pretend they’re fresh.
- For that brunch vibe, dress them up with a drizzle of honey or a scoop of vanilla yogurt.
(I’ve even grabbed one cold out of the fridge late at night—that’s real life.)
Why Peach Scones are Totally Worth It
I guess if you’re gonna bother with scones, you want them to taste homemade—none of that dry, flavorless bakery stuff. That’s why I keep coming back to this Peach Scones recipe. The slightly crispy edges, the messy chunks of peach, the just-sweet-enough vibe. And seriously, no yeast or dough drama. If you mess up, just call it “rustic” and carry on. Oh! Make sure you let folks know when you’ve baked a batch—they’ll magically appear in the kitchen. Every single time.
Peach Scones
Delicious and easy-to-make Peach Scones with juicy peaches and a crumbly texture, perfect for a lazy breakfast.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup buttermilk
- 1 egg
- 1 1/4 cup diced fresh peaches
- 1 tsp vanilla extract
- Optional: Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix flour, baking powder, sugar, and salt.
- Add chopped butter and mix until it resembles chunky wet sand.
- In a mug, whisk buttermilk, egg, and vanilla together, then pour it over the dry mixture.
- Add diced peaches and gently mix until combined.
- Pat the dough into a chunky disc (about 1 inch thick) on a floured counter.
- Cut into eight triangles and place them on a baking sheet.
- Sprinkle with Turbinado sugar if desired.
- Bake for about 17 minutes, or until edges are golden brown and the middle is set.
- Let cool slightly before serving.
Notes
Serve with clotted cream, whipped butter, coffee, or sweet tea. Leftovers can be toasted for a fresh taste.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Peach Scones
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix flour, baking powder, sugar, and salt.
- Add chopped butter and mix until it resembles chunky wet sand.
- In a mug, whisk buttermilk, egg, and vanilla together, then pour over the dry mixture.
- Add diced peaches and gently mix until combined.
- Pat the dough into a chunky disc (about 1 inch thick) on a floured counter.
- Cut into eight triangles and place on a baking sheet.
- Sprinkle with Turbinado sugar if desired.
- Bake for about 17 minutes, or until edges are golden brown and the middle is set.
- Let cool slightly before serving.
