Peach scones

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Peach scones

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Peach scones

Byadmin

Flaky, tender and fresh Peach scones prepare the perfect little treat for brunch. The best recipe for using your fresh peaches this summer.

Looking for more peach recipes? Try my Peach Jam, Peach Crumb Cake or Peach Pie.

My love for homemade buns started at a young age and these peach sandwiches may be my favorite variation. They are quick and easy to make, use simple pantry ingredients and easy to customize with a variety of blends.

How to make peach sandwiches:

Dry ingredients: Stir in flour, sugar, baking powder, baking soda and salt. Grate frozen butter in dry mixture. Use a fork or pastry beater to cut the butter.

Wet ingredients: In a separate bowl beat the yogurt, cream, egg and vanilla until well blended. Combine with dry mixture and use a rubber spatula to fold the ingredients until it starts to come together in large lumps.

Stir in fresh peaches (or mixture of choice). Knead gently by hand (in the bowl) only a few times until combined. Try not to manipulate the dough too much.

Scone dough mixed and added fresh peaches on top.

Form the dough in 8-inch round on a clean, floured surface. Cut into 8 wedges and then transfer to a parchment-lined baking sheet.

Ace until golden, about 16 – 18 minutes. Cool on a wire rack for 10 minutes before pouring the glaze over. These serve you best the day they are ready.

Tips for Perfect Scones:

  • Use FROZEN BUTTER: Cold butter is the key to making perfect buns. As the butter is cooked it creates air pockets in the dough that make those large, fluffy, scaly layers that we like with a large cake or cookie. The interior remains tender and delicious while the exterior stays golden.
    • Professional tip: If you still don’t store butter in your freezer, just put a stick in the freezer about 20 minutes before you start. So when you’re ready to make the buns, you can use the grater (a box grater works great) to easily grate the butter in the flour mixture. Grating the butter makes the process much easier. It keeps the butter very cold and makes the “cut” part quick and easy.
  • Do not overdo the dough: When the dough is formed, do not knead it or handle it too much. Just slap it and give it enough shape to stick together in a round, flattened disk. As with a good cork or cookie recipe, if you handle the dough, the baked product will be harder, rather than tender and flaky.

Instructions for advancing and freezing:

To advance: The scone dough can be made, cut and molded a few hours before (cover well and store in the refrigerator).

To freeze: Scone dough can be frozen for up to 1 month after cutting and shaping. Place uncooked buns on a baking sheet and place in the freezer for 1 hour to freeze. Transfer to a freezer container or bag. Thaw overnight before cooking. To freeze dumplings in the oven, wrap each cake tightly in plastic wrap and place in the freezer bag for a month.

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Recipe

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  • In a bowl mix the flour, sugar, baking powder, baking soda and salt.

  • Grate the frozen butter and add to the dry mixture. Use a fork or blender to cut the butter.

  • In a separate bowl beat the yogurt, cream, egg and vanilla until well blended.

  • Add to the dry mixture and use a rubber spatula to fold the ingredients until it starts to come together in large lumps.

  • Stir in fresh peaches into cubes. Gently knead the mixture by hand (in the bowl) only a few times until it comes together. Try not to manipulate the dough too much.

  • Sprinkle a clean surface with flour and drop on the surface. Tap gently and form an 8-inch round.

  • Cut into 8 wedges and then transfer to a parchment-lined baking sheet.

  • Bake in preheated oven until golden, about 16 – 18 minutes.

  • Cool on a wire rack for 10 minutes before pouring the glaze over. These serve you best the day they are ready.

From the Ins: Use plain Greek yogurt and mix blueberries, cranberries, chocolate chips or whatever you like best.Instructions for moving forward: The scone dough can be made, cut and molded a few hours before (cover well and store in the refrigerator).Freezing instructions: Scone dough can be frozen for up to 1 month after cutting and shaping. Place uncooked buns on a baking sheet and place in the freezer for 1 hour to freeze. Transfer to a freezer container or bag. Thaw overnight before cooking. To freeze dumplings in the oven, wrap each cake tightly in plastic wrap and place in the freezer bag for a month.

Calories: 525kcalCarbohydrates: 86gProtein: 8gFats: 16gSaturated fat: 9gCholesterol: 65mgSodium: 182mgPotassium: 234mgFiber: 1gSugar: 40gVitamin A: 560IUVitamin C: 0.7mgFootball: 88mgIron: 3mg

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I shared this post in August 2017. It was updated in July 2021.

Process photos of Nikole from The Travel Palate.

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