Peaches and Cream Scones

These delicious, delicately sweet peaches and cream scones are a delicious treat at any time of the day - a decadent beginning to any summer, a perfect afternoon snack or after dinner dessert. On top of it all, they are also easy to make ahead of time too.

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A peaches and cream scone on a small white plate with more in a basket behind.

American Scones vs British Scones

My mother is British, so these peaches and cream scones are nothing like what I grew up with. It wasn’t until I was an adult that I even learned about the type of scone that we tend to enjoy here in the United States. There is a real difference between what the British call a “scone” (rhymes with “gone”) and what North Americans think of when they hear the word “scone” (rhymes with “own”) and it’s not just how it is pronounced. (This great article from Cook’s Illustrated goes into more detail.) I grew up with British scones that were enjoyed with lots of clotted cream and strawberry jam, but I’ve grown to really adore the North American version and all the variations you can make. Peaches and cream scones is a variation of my Morning Scones, but with sweet ripe peaches inside and out and decadent whipped cream. Yum!

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Ingredients in glass bowls on a countertop.

Peeling Peaches

The first step in the process is to peel the peaches. Sure, you could use a peeler for this task, but you’ll end up taking off a lot of the peach flesh and that peach becomes super slippery to hold in no time. Instead, use the score, blanch, shock and peel method that I explain in my cooking school here. It doesn’t take long and the time you spend is well worth the frustration and waste you’ll incur if you use a peeler. 

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A large glass mixing bowl with chunks of butter in dry ingredients and a measuring cup of buttermilk next to it.

Cold Butter

The key to making scones that are tender and crumbly is to start with cold butter. If you’re making the scones by hand, which I recommend, it doesn’t have to be frozen cold, but refrigerator cold is perfect. Pinch the butter cubes between your fingers in the dry ingredients until the mixture looks like coarse meal (see below). If you’re using a food processor or stand mixer to make the scones, freeze the butter cubes for 20 minutes before you start.

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Hands mixing butter into dry ingredients with a measuring glass of butter milk next to it.

How to Make Scones

Once the butter has been cut into the dry ingredients, you add buttermilk and bring the mixture together with your hands. You just need the dough to be clump-able when you squeeze it. It can get a little messy as you turn the dough out onto the counter, but don’t stress about it. Just channel your inner Play-Doh®-loving child and mold it into a log.

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two hands shaping peach scone dough into a log on a counter.

Shaping Scones

You can shape scones any way you like. The traditional shape for North American scones is a triangle and you can see how to shape that here. British scones are usually round, but they are cut out with a cutter. I chose to make these scones round, but instead of cutting the dough into circles, re-rolling the dough and then cutting again, I make a log of dough to freeze and then slice it into rounds before baking. 

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A log of peach scone dough wrapped in plastic wrap on a counter.

Freezing Scones

Scones freeze beautifully, making them a perfect make-ahead treat, but even if you’re planning on making scones right away, freezing for a few hours helps to make the scones tender and crumbly. By freezing the scones, you’re freezing the butter which then takes longer to melt when it is finally baked. If you are freezing scones for a rainy day, I like to freeze them in desired portion sizes. Let the scone log freeze for an hour or so and then slice the log into two, three or four portion pieces before the final freezing. That way, you can take just two scones out of the freezer on any given day.

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Six peach scones on parchment paper on a baking sheet.

Baking Scones

When you slice the log, chances are some of the scone will crumble. Perfect! These pieces can be placed on top of the scone, resulting in a rustic pebbly surface. You can also top the scone with any additional pieces of peach if you like.

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Six baked peach scones on a baking sheet lined with parchment paper.

How to Store Scones

Scones will store at room temperature, wrapped in plastic for a day or two, or in the refrigerator for up to 5 days. You can freeze the scones once baked, but I prefer to freeze them raw and bake them to order. 

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A peaches and cream scone on a small white plate with some peaches in the background.

How to Serve Peaches and Cream Scones

To serve peaches and cream scones, slice the baked scone in half horizontally. Place some peach slices (they don’t need to be peeled) on the bottom half of the scone, dollop on some whipped cream and one or two more slices of peach and then top with the other half of the scone. It’s a decadent weekend breakfast or brunch, a delightful afternoon tea or a lovely summer dessert.

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Peaches and Cream Scones

  • Prep Time: 30 m
  • Cook Time: 30 m
  • Freezing Time: 3 h
  • Total Time: 4 h
  • Servings:
    10

Ingredients

  • 7 peaches divided
  • cups whole-wheat flour
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • teaspoons baking powder
  • 2 cups rolled oats
  • 10 ounces unsalted butter 2½ sticks, cubed
  • ⅔ to ¾ cup buttermilk
  • 1 cup heavy cream

Instructions

  1. Start by peeling 2 peaches. The best way to do this is to bring a medium saucepan of water to a boil. Score the peaches by making an “X” in the bottom of the peach (opposite the stem end). Blanch the peaches in the boiling water for 30 seconds or so. Remove the peaches and plunge them into an ice water bath to shock them. The skins will just peel away easily. Dice these two peaches into chunks. Measure out 1½ cups of diced peach to add to the scones. Save any extra pieces for garnish at the end (or snacking if you’re making these in advance).
  2. Combine all the dry ingredients together in a large bowl.
  3. Add the butter cubes and mix by hand pinching the butter into the flour, or use an electric mixer on low speed until the mixture reaches a coarse consistency.
  4. Add ⅔ cup of buttermilk and mix the dry ingredients and buttermilk together only until just combined. Add the peaches and gently disperse them throughout the dough. The mixture should feel wet enough that it will clump together if squeezed. If necessary, add a little more buttermilk.
  5. Turn the mixture out onto the counter and shape the dough into a long log about 15-inches long.
  6. If you will be baking all ten scones at once, score the log into 10 slices and wrap the entire log with plastic (you may need to do this twice in order to cover the entire log with plastic) and freeze for at least 3 hours. If you plan to bake smaller batches of scones, score the log into 10 slices and then cut the log into batches that you will bake – two’s or four’s, etc… Then, wrap up the portions and freeze for at least 3 hours or as long as a couple months.
  7. When you are ready to bake, let the scones sit out on the countertop while you pre-heat the oven to 350ºF. When the oven has pre-heated, slice through the score marks and place the scones sliced side down onto a baking sheet leaving a little space between the scones. If the scones crumble a little, just put the crumbs on top of the slice, pressing them in gently. Transfer the baking sheet to the oven. Bake at 350ºF for about 30 minutes, or until lightly golden brown on the edges.
  8. While the scones are baking, whip the heavy cream to soft peaks and slice the remaining peaches into wedges.
  9. When scones have finished baking, transfer them to a cooling rack to cool for 10 to 15 minutes. You can serve these scones whole with whipped cream and peaches on the side, or you can slice the scones in half horizontally, dollop whipped cream on the bottom half, top with some peach wedges and finish with the top half of the scone.
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