There’s nothing I love more than a good weekend bake. These scones were inspired by a visit to a local bakery, where I had the most amazing peach scones. I knew I had to figure out how to make them for myself, and I just so happened to have canned peaches in the cupboard and heavy cream in the fridge. The rest is history.
Let me tell you, these scones were so good. I ate one straight out of the oven and it was unreal. They were still amazing the next day, too! They are so simple to make and you could easily swap out peaches for any other fruit. Perfect for brunch or family get-togethers.
Baking for one? If 8 scones feels like too many, you can make the recipe up to step 7, take out however many scones you want at the moment, and finish the remaining steps. Then, the unbaked scones leftover can be kept frozen for up to 1 month. Bake them straight from the freezer at a later date, just add a few minutes onto the baking time.
The recipe below is a great base recipe for scones. I can’t wait to try it with different fruits and maybe even fresh peaches this summer! Let me know if you try it and if you experiment with different flavors. Enjoy!
- 2 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons of cold butter or margarine (cut into cubes)
- 1 cup heavy cream, plus a little bit extra for brushing on the scones
- 1/2 teaspoon vanilla extract
- 1 cup diced peaches, canned or fresh
- Prep: line a large cookie sheet with parchment paper, pull ingredients from the cupboards (keep butter and heavy cream in fridge), and dice peaches.
- In a larger bowl, whisk together your dry ingredients (flour, sugar, baking powder, cinnamon, and salt).
- Using your hands, squish the butter cubes into the flour mixture until it resembles a crumb consistency and the butter is incorporated. There shouldn’t be big chunks of butter at all, aim for pea-sized or smaller.
- In a separate bowl (or in the measuring cup itself), whisk together 1 cup heavy cream with the vanilla extract. Pour into the flour mixture and mix. You can mix a few different ways. I prefer using my hands and gently mixing with my finger tips. You could also use a spatula or a butter knife for less mess. The key here is to mix until it just starts to come together.
- Add peaches, gently folding into the dough. You’ll want to make sure these get spread out evenly so every scones has a good amount of peaches
- Place dough onto a lightly floured work space. Knead slightly until it holds its shape and there are no dry crumbs laying about. Be gentle and don’t overwork the dough. Pat the dough into a thick circle. Cut the dough in half both ways, and then cut again on the diagonals to form 8 triangles.
- Place scones onto the prepared cookie sheet. I like to squish mine down just a little so they are spread out more. Place into the freezer for 15-20 minutes. You cannot skip this step, no matter how tempting.
- Meanwhile, preheat your oven to 400 degrees F. While that’s heating up and the scones are chilling, I like to wash up the dishes and countertops.
- Remove scones from freezer and brush with the additional heavy cream. You can stop there, but you could also sprinkle on coarse sugar which would make these scones extra delicious.
- Bake scones for 20-23 minutes, or until they are golden brown on the bottom and around their edges.
- Cool on baking sheet for 5 minutes and then transfer to a wire rack.
- Enjoy! These scones are best warm out of the oven, but they keep for about a day or two after baking.
What have you been baking lately?