This easy Peach Scones recipe is the perfect way to start your day with a smile, especially when it’s peach season! Grab some fresh peaches, cream cheese, and simple ingredients to make the best soft homemade scones to pair with your morning coffee or afternoon cup of tea this summer.
The best scones are fruit scones. It’s a fact.
This fresh peach scone recipe has a soft crumb, the perfect amount of sweetness and a delicious peaches and cream flavor in every bite.
SAVE THIS FRESH PEACH SCONES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Adding fruit to your scones is an easy way to give them more flavor and a pretty pop of color. I’ve been making Raspberry Scones every so often for a couple of years. When peaches came into season, I absolutely HAD to try creating an easy peach scone recipe.
The good news: peaches are just as tasty in scones as raspberries. I can’t decide which one I like more!
What ingredients do I need to make the perfect scones?
- All-Purpose flour
- Baking Powder
- Cold Butter
- Cream Cheese
- A Fresh peach
- Milk or Heavy Cream
- Turbinado Sugar, if desired
The secret to scones that stay soft even days after baking is that cream cheese. It also adds a very subtle hint of tang that gives the scones a perfect peaches and cream flavor.
If you’re looking for the crumbly, dry scones than this peaches and cream scones recipe might not be to your liking. And that’s totally okay!
I know lots of folks love fresh scones that are more of a dense biscuit texture. I prefer mine soft, moist and lightly sweet.
How do I make scones with fresh peaches?
First things first: remember to pit, peel and dice your peach. You can use a white or yellow peach, but make sure the skin and pit are removed.
Once the peach is prepped, it’s time to preheat your oven and make the dough.
Sift flour, sugar, salt, and baking powder into a large bowl.
With a pastry cutter, cut in butter and cream cheese into the dry ingredients until the mixture resembles coarse meal.
Add egg, milk and fresh fruit and mix with a fork until the dough forms a soft dough.
Roll on a lightly floured board or pat into a circle about 1/2-inch thick, adding just enough flour to keep the dough from sticking.
Cut into rounds with a 2-inch cutter; reroll and cut scraps. Gather the small pieces of dough together with a bench scraper forming into another circle, but don’t knead TOO much!
For these scones, I used my 2-inch biscuit cutter, but I’ve also made scones where I’ve formed the dough into a circle and sliced them with a sharp knife before baking. You could make these peach scones that way instead, if you prefer.
Once the scone dough is sliced, you can even sprinkle the tops of the scones with a little bit of turbinado sugar. Then place the unbaked scones on a baking sheet covered with a piece of parchment paper about 2 inches apart. Baking time is about 12 minutes or until lightly golden brown.
Transfer to a wire rack and allow to cool for 1-2 minutes before serving them warm, but cooled scones are just as delicious, too!
I don’t know if it’s true that breakfast is the most important meal of the day, but if it is then I’ve been living life right.
Starting my day with a delicious breakfast, whether it’s a simple slice of homemade English Muffin Bread or hearty helping of this Mexican Breakfast Casserole, makes me feel ready to accomplish whatever tasks await.
No one ever regretted having a few freshly baked scones on hand to grab on a busy morning. It’s so easy to make scones in different flavors based on what fruits you have in stock, too.
You’ll love these Mixed Berry Scones and these Easy Strawberry Scones any morning of the week. When fall blows in, my household is all about the warming flavors of these Apple Cinnamon Scones. In the spring, I always try to make Lemon Poppyseed Scones at least once.
Do you like your breakfast sweet or savory? If I have my choice, I like a combination of both, especially for a leisurely weekend meal.
I prefer to bake with fresh, ripe peaches whenever possible. They add so much juicy flavor to scones, muffins, tarts and all kinds of baked goods.
The diced peaches in these tender scones are also delicious baked into a batch of Peach Streusel Muffins. Muffins are such a quick and easy option when you’re craving a freshly baked breakfast treat.
If you love all things peaches and cream, make sure to try my Peaches and Cream French Toast recipe next. They’re the perfect solution when you have a house guest and don’t want to spend time over the oven.
These Cinnamon Peach Pancakes are another favorite, especially with extra fresh peach slices on top!
Since peaches and blueberries are often in season at the same time, I put them together in an easy Peach Blueberry Galette for dessert. Isn’t summer produce the best?! I certainly think it’s about time I put a peach pie here on the blog, too!
You can even incorporate ripe sweet peaches into your main course with dishes like Grilled Tilapia with Strawberry Peach Salsa. Incredible.
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With a cup of coffee, tea or all on their own, this easy Peach Scones recipe is the perfect way to enjoy fresh, juicy peaches any time of year!
- measuring cups
- measuring spoons
- 2-inch round cookie cutter
- Baking Sheet
- Large Mixing Bowl
- 1 ¾ cups sifted all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter chilled
- 2 ounces cream cheese chilled
- ½ cup diced fresh peach pieces 1 peach
- 1 egg lightly beaten
- 2 tablespoons milk
- turbinado sugar for sprinkling on top, if desired
- Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
- Sift flour, sugar, salt, and baking powder into a large bowl.
- Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
- Add egg, milk and chopped peaches. Mix with a fork until everything comes together to form a soft dough.
- Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
- Cut into rounds with a 2-inch cookie or biscuit cutter, and sprinkle with a little bit of turbinado sugar, if desired.
- Place onto prepared baking sheet, about an inch apart and bake for 12 minutes or until lightly golden.
- Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.