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Peach scones for summer brunch: soft, tender breakfast scones with fresh diced fruit Pinterest recipe pin

Fresh Peach Scones

Soft, tender peach scones made with diced fresh peaches, cold butter, and a touch of cream cheese for a reliably flaky breakfast or snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings: 8 scones
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 6 tablespoons cold unsalted butter grated or cut into small cubes
  • 2 ounces cold cream cheese cut into small cubes
  • 1 large peach about 1 cup diced, tossed with 1 teaspoon sugar and drained
  • 2/3 cup heavy cream plus 1–2 tablespoons for brushing
  • 1 large cold egg
  • 1 teaspoon vanilla extract
Glaze (optional)
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Equipment

  • 1 Rimmed baking sheet (half sheet or 9×13-inch will work)
  • 1 Large mixing bowl
  • 1 Box grater or pastry cutter
  • 1 Fine-mesh sieve
  • 1 Wire cooling rack

Method
 

Prepare the peaches
  1. Wash, peel if desired, and dice the peach to yield about 1 cup; toss with 1 teaspoon granulated sugar and let sit 10 minutes, then drain in a fine-mesh sieve over a bowl for 5–10 minutes.
Make the dough
  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt.
  2. Grate or cut cold butter and add to the dry ingredients, working it in with a fork or pastry cutter until pieces are the size of peas; add cream cheese cubes and toss briefly to keep cold.
  3. Whisk heavy cream, egg, and vanilla in a small bowl; pour into dry ingredients and stir gently until the dough just comes together, then fold in drained peaches with one or two quick motions.
Shape and chill
  1. Turn dough onto a lightly floured surface, pat into an 8-inch round about 1-inch thick, and cut into 8 wedges. Transfer wedges to the prepared sheet and chill for 15 minutes.
Bake
  1. Brush tops with 1–2 tablespoons heavy cream and sprinkle coarse sugar if desired. Bake at 400°F for 16–20 minutes until golden and a toothpick comes out clean. Cool 5 minutes on the sheet then move to a wire rack.
Glaze (optional)
  1. Whisk powdered sugar, 2 tablespoons heavy cream, and vanilla to a drizzling consistency and spoon over warm scones after 10 minutes. Let glaze set before stacking.

Notes

If fresh peaches are very soft, pat them drier to avoid excess moisture. You can substitute full-fat Greek yogurt for cream cheese (same weight) but expect a slightly different texture. To freeze, flash-freeze unglazed scones on a tray then store in a freezer bag for up to 2 months; reheat at 350°F for 12–16 minutes.