Peaches and Cream Scones

With fresh peaches in plentiful supply at the local farmers markets and grocery stores these delicious scones can’t be beat. Sweet succulent peaches and cinnamon are the stars in these tender melt in your mouth scones. Peaches are definitely one of my favorite fruits. Every summer I anxiously await for peach season to arrive. Biting into that first juicy peach of the season is absolutely heavenly!

As a kid I loved when we would drive to Alabama every summer to visit my moms family. As we would get closer and closer to the state line, I would begin searching for roadside stands selling Georgia peaches. I absolutely loved stopping at those road side stands! Nothing was better than stocking the car with juicy peaches, boiled peanuts and sweet iced tea for the rest of our drive. Even today, every time I see the first peaches of the season I always think back to the incredible joy I felt when we would stop at those roadside stands. 😀

Peaches and Cream Scones

Sweet succulent peaches and cinnamon are the stars in these tender melt in your mouth scones.

Yield: 8 scones

Prep Time: 15 minutes

Cook Time: 25 minutes


For the Scones:
1/2 cup plus 2 tablespoons heavy cream, divided
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 ½ ounces), plus 1 tablespoon for sprinkling
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons unsalted butter, frozen, cut into ½ inch pieces
1 ¼ cups diced fresh peaches

For the Spiced Glaze:
1/2 cup plus 1 ½ tablespoons powdered sugar
1/8 teaspoon ground cinnamon
pinch ground nutmeg
1 tablespoon milk


Adjust oven rack to middle position and heat oven to 425 degrees. Place peaches in freezer until needed.
Whisk together 1/2 cup heavy cream and sour cream in a medium bowl; refrigerate until needed.
In the bowl of a food processor fitted with the metal blade, pulse flour, ½ cup sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until combined, about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
Add cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into an approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle peaches evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with 2 tablespoons of heavy cream and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to a wire rack to cool slightly.
While the scones are cooling, make the spiced glaze by mixing the powdered sugar, cinnamon, nutmeg and milk together until smooth. Drizzle over each scone and allow the icing to dry before serving.

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