These peach scones are made with fresh peaches and laced with crystallized ginger. They are incredibly tender thanks to both sour cream and buttermilk added to the dough and are more moist than a typical dry scone.
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August is peak peach season. This is the time of year I buy peaches and nectarines by the basket. They're at their peak sweetness and juicy texture in August and there's nothing quite as satisfying for a healthy dessert.
Here are some of my favorite peach recipes I make every summer. I make this lazy summer peach cake regularly and for an unplanned dessert I serve grilled peaches with ice cream and cookie crumbles. And this watermelon and peach salad is a refreshing favorite in our home.
But I've never made peach scones. I often make strawberry scones and this blueberry scone bread but never other kinds (a serious oversight).
โค๏ธ Why you'll love this recipe
- More tender and moist than a typical scone thanks to the sour cream and buttermilk.
- Crystallized ginger adds notes of sweet and spicy to the scone which is an excellent partner with the peaches.
- Maple syrup adds a richer sweet flavor that goes very well with peaches.
๐ง Main Ingredients + Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions to make this peach scones recipe.
- Fresh peaches - It's best to use fully ripe, juicy peaches but they shouldn't be past that point. If your peaches are mushy, they will liquify further while the scones bake. You can also use nectarines.
- Crystallized ginger - Also called sugared ginger and candied ginger, crystallized ginger is fresh ginger cooked in a simple syrup and then dusted with granulated sugar. Purchase cubes of crystallized ginger and then dice them using a sharp knife.
- Sour cream - Full-fat sour cream is best in this recipe but you can use low-fat sour cream. Do not use non-fat sour cream. You can substitute plain Greek yogurt. As with the sour cream, do not use non-fat Greek yogurt.
- Buttermilk - You can substitute heavy cream.
- Turbinado sugar - This ingredient is optional but adds a slight crunch to the surface of the scones. Also called raw sugar, it's a less processed form of cane sugar and comes in a very coarse texture.
๐ช Equipment Notes
This list only covers ingredients that require some notes. The recipe card includes all of the recommended equipment.
- Kitchen scale - I always recommend using a kitchen scale to weigh flour when I'm baking. They're inexpensive, take little storage space, last practically forever, and make for consistent results in any baked item.
- Rimmed baking sheet - You can also use a cookie sheet, but if you use an insulated cookie sheet, the baking time will be a little longer. I don't recommend using dark baking sheets as they tend to brown baked goods much faster. If using a dark pan, you will need to lower the temperature to 375หF and bake the scones longer.
- Pastry blender - Also called a pastry cutter, this is a kitchen tool that makes blending butter and shortening into flour very easy. It's typically used for pastries and when making homemade pie crust. You can also use a fork, two knives, your fingers, or a food processor. But it's easy to overmix a dough with a food processor.
- Bench scraper - This is a flat, rectangular kitchen tool that's very useful for dividing dough and scraping a work surface. I recommend the metal ones over plastic for dividing sticky dough like this scone dough.
๐ฉโ๐ณ Tips for Success
- Weigh the flour for a more consistent result.
- Use very cold butter.
- Don't overwork the dough. As soon as the wet and dry ingredients come together in a scone dough, it's time to stop.
- Use fully ripe, juicy peaches or nectarines. Don't use peaches that are bruised and mushy.
- Freeze the shaped dough for at least 30-60 minutes. This helps the dough to hold its shape while it bakes.
- This is a sticky dough and is much easier to shape with damp or wet hands.
- Allow the scones to cool for at least 15 minutes if you plan to ice them with a glaze.
๐โโ๏ธ FAQ
Scones are always best the day they're baked but the best way to store any leftover scones is in an airtight container.
I haven't tried it but fresh fruit will give you the best results IMO. Using frozen peaches would likely affect the texture of the scones.
No, I don't recommend this. Crystallized ginger already cut in small pieces are dusted with sugar before they're packages. This means they have a higher ratio of sugar to ginger and most of the spicy ginger flavor is lost.
๐ฑ
Welcome to Scones Month!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. This month's theme is Scones, hosted by Renu at the Cook with Renu blog. So if you're interested in scones, check out the below links.
You can see all our of lovely breads by following our Pinterest boardย right here. Links are also updated after each event on theย #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join send Stacy an email with your blog URL toย [emailย protected].
- Filled Ginger Scones from A Messy Kitchen
- Fresh Peach Scones from The Wimpy Vegetarian (you are here)
- Gingerbread Scones from Karen's Kitchen Stories
- Irish Scones from Cook with Renu
- Onion Cheese Scones from Sneha's Recipe
- Preserved Lemon Scones from A Day in the Life on the Farm
- Tattie Scones from Food Lust People Love
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Peach Scones with Fresh Peaches and Ginger
Equipment
- Medium bowl
- silicone spatula
Ingredients
- 2 cups (9 ounces) all-purpose flour
- 1 tablespoon baking powder
- 1 ยฝ teaspoons kosher salt or half that amount of sea salt
- ยผ-1/2 teaspoon ground nutmeg
- 8 tablespoons unsalted butter cold, cut into thin pats
- ยผ cup cubes of crystallized ginger cut into small pieces
- โ cup maple syrup
- 1 large egg
- โ cup sour cream not non-fat
- ยผ cup buttermilk
- ยฝ teaspoon vanilla extract
- 1 cup peeled, diced peaches
- 1 tablespoon turbinado sugar optional
Glaze (Optional)
- 1 cup powdered sugar
- 1-2 tablespoons whole milk
Instructions
- Preheat the oven to 400ยฐF. Lightly grease a baking sheet, or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Stir in the sugared ginger.
- In a separate medium bowl, whisk together the maple syrup, egg, sour cream, buttermilk, and the vanilla extract until completely smooth. Pour into the dry ingredients and fold in using a spatula.
- Fold in the diced peaches and transfer the dough to parchment paper. Mold the dough into an 8" round. Sprinkle the top with turbinado sugar, if using.Pro-tip: This is a wet sticky dough. Using damp or wet hands to mold the dough. It's best to handle the dough as little as possible.
- Transfer the dough round to the freezer and freeze for at least 30 minutes. This step is optional but it helps the dough to keep it's shape while it bakes.
- Place the chilled dough, including the parchment paper, onto a cutting board and slice it into 8 pie-shaped pieces using a bench scraper or sharp chef's knife. Move to the prepared baking sheet and bake until golden brown, for 20-25 minutes
- If you add a glaze, cool the pieces on a wire rack for 10-15 minutes before glazing and spread a little on the top of each scone.Otherwise, serve warm or at room temperature with a little peach jam.
Glaze (Optional)
- Stir 1 tablespoon of milk into the powdered sugar and add more as desired.
Stacy
Great pro-tips, Susan! Very helpful. I love your flavor combo of peaches with ginger and the little hint of nutmeg. Peach season is the best!
Renu
Oh wow that sounds delicious, peach in scones, I am loving it.
hobby baker Kelly
Oh these look and sound amazing! Love the pop of the ginger.
Karen's Kitchen Stories
Great minds using ginger! I love the idea of adding fresh peaches, especially now during peach season. These are gorgeous!
Wendy Klik
What a great flavor profile on these lovely scones!!
Sneha Datar
Your scones look lovely and delicious!