Peaches and Cream Scones

These Peaches and Cream Scones are tender and buttery, filled with juicy peaches that bake into little pockets of sunshine. The cream adds a delicate richness, creating a soft crumb that pairs beautifully with a warm cup of tea.

Peaches have long been known to symbolize friendship, gratitude, and the sweetness of shared moments. And truly, what is better than gathering around a table with friends and a fresh batch of scones?

Whether you’re hosting a tea table, welcoming a friend over for a quiet afternoon, or dropping off a small plate “just because,” these scones carry the sweetest message: friendship is meant to be savored.

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Peaches and Cream Scones

Author: Anita Casano

Peaches have been known to symbolize friendship, gratitude, and the sweetness of shared moments. And truly, what is better than gathering around a tea table with good friends and a fresh batch of scones?

These Peaches and Cream Scones are tender and buttery, filled with juicy peaches that bake into little pockets of sunshine. The cream adds a delicate richness, creating a soft crumb that pairs beautifully with a warm cup of tea. 

Ingredients

Peaches and Cream Scones

• 2 1/4 cups all purpose flour
• ½ cup sugar
• 2 tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• ¼ tsp ground nutmeg
• 4 Tbls cold butter (frozen is better), shredded or cut up into little pieces
• 1 cup buttermilk
• 1 large egg
• 1 ¼ tsp vanilla
• ½ cup finely chopped peeled fresh peaches
• 1½ cups confectioners sugar
• 3 Tbls whole milk

Instructions

Peaches and Cream Scones

1. Preheat oven to 350 degrees
2. Spray a baking pan with cooking spray
3. In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda, and nutmeg. Grate your frozen butter and add gently to the flour mixture. Gently stir to combine
4. In a medium bowl, whisk together buttermilk, egg, and 1 tsp vanilla until smooth. Add buttermilk mixture to flour mixture, stirring until a dough forms. Gently fold in peaches.
5. On a floured surface, knead the dough until it comes together, about 5 times. Gently pat and shape the dough in a circle. Cut out circles with a cookie cutter or cut into triangles.
6. Bake until golden brown and a wooden toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan for about 10 minutes
7. (Optional) In a small bowl, whisk together confectioners sugar, milk, and remaining ¼ tsp vanilla until smooth. Drizzle onto the warm scones right before serving.

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