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Peaches and Cream Scones are the perfect Summer breakfast!

Peaches and Cream Scones

Ashley Manila
Peaches and Cream Scones make an amazing breakfast or dessert!
4.94 from 16 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine British
Servings 8 scones

Ingredients
 

  • 2 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup light brown sugar, packed
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup full-fat sour cream
  • 2 and 1/2 tablespoons heavy cream
  • 1 cup fresh peaches, pitted and diced (peeled, optional)

For the egg wash:

  • 1 large egg, beaten
  • 1 teaspoon milk or water
  • 2 tablespoons granulated sugar, for sprinkling

For glaze:

  • 2 tablespoons heavy cream
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract (optional)
  • Tiny pinch of salt (1/8 teaspoon or less)

Instructions
 

  • Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar; mix well to combine, making sure there are no large clumps of brown sugar left.
  • Cut the butter into small cubes then work it into the mixture (using two forks or a pastry cutter) until lit resembles a coarse meal; set aside.
  • In a small bowl whisk together the egg, sour cream, and heavy cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  • Add in the peaches and - using a rubber spatula - gently fold them into the dough.
  • Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
  • Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  • Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  • Bake for 18 to 20 minutes, or until light golden brown.
  • Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze:

  • In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla (if using), and salt. Drizzle over semi-warm scones and serve at once.
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