Recipes

Fresh Peach Scones – Peaches Part 1

August 24, 2020
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I love fresh peaches. You know the kind, so full of flavor and juicy that they drip down your arm while you are eating them. I don’t usually get my hands on this kind of peach but I was blessed to have a friend give me a bag of fresh peaches from a tree. I was delighted. Beautiful and fragrant, I was ready to try a couple new recipes. Welcome to Fresh Peach Scones – Peaches Part 1.

Fresh Peach Scones - Peaches Part 1- Bowl of gorgeous fresh peaches.

Fresh fruit scones are little more challenging, depending on the moisture in fruit. Remember my Fresh Strawberry Cream Scones post https://teastheseason3.com/strawberry-cream-scones/. Challenges and do-overs with lessons learned to share. So I headed into this baking with some expectations. I reviewed several different recipes and techniques as well as using the Strawberry Cream Scone recipe. Here’s what I came up with.

Scone Ingredients

  • All purpose flour
  • Light brown sugar
  • Baking powder
  • Salt
  • Eggs
  • Cream
  • Vanilla
  • Fresh peaches
  • Powdered sugar

Preparing the Peaches

The first thing I did was peel the peaches. Now I normally would blanch the peaches to remove the skin. These peaches had some damaged skin, so I decided to peel them. I still came up with plenty of peaches for several recipes – at least 2 batches of scones this time around.

Prepare your peaches (generally 2-3 depending on the size). Set aside.

Fresh peaches, peeled and ready for baking.
Fresh Cut Peaches

Prepare the liquid ingredients

Measure out 3/4 cup of cream. Add two eggs and vanilla. Whisk together and set aside as well.

Liquid Ingredients for fresh peach scones
Liquid Ingredients

Preparing the butter

Unsalted butter for fresh peach scones

As with any scone, you want your butter to be unsalted and chilled. I like to cut up my butter in small cubes and place it back into the refrigerator until I am ready to put into the scone dough.

Preparing the dough

I used my food processor for these scones. You can certainly do them by hand if you prefer. If you use the food processor, you need to be very careful not to over process – otherwise it will become sticky and that will be a “do-over” batch of scones.

In the food processor bowl, place your flour, light brown sugar, baking powder, and salt. Pulse to combine.

Fresh Peach Scone - Peaches Part 1 dry ingredients
Dry Ingredients

Now add the chilled butter and pulse to combine until you have small pea sized pieces of butter. Don’t over process here.

Take your liquid mixture and pour into the food processor. Pulse until slightly combine. This is the critical step where you do not want to over process or it will become a gooey mess (lesson learned here). Turn out onto a lightly floured surface and mix in peaches by hand.

You can add your peaches into the food processor when you add your liquid. However, pulse gently and still turn out onto a floured surface and knead to bring them together. These peaches will be much smaller than if you just hand mixed them in. I did this for the square cut scones but do prefer the hand mixed version.

Fresh peach scones - Peaches Part 1 - Hand Mixed Peaches in Dough
Fresh Peach Scone with Hand Mixed Peaches

Knead slightly and form into an 8 inch round. Cut into 8 – 10 scones. I think this dough looks gorgeous with all the fresh peaches throughout.

Fresh Peach Scones - Peaches Part 1 - 8 inch round
8 inch round

For the square scones, form the dough into a 6 x 12 inch rectangle. Cut into 8 – 3 x 3 squares.

Place the scones on a prepared baking sheet. Use either a silicon pad or parchment paper. Place in the freezer for 20 minutes prior to baking.

Baking and finishing the scones

Bake the scones in a 425 degree preheated oven for 15 – 20 minutes or until light golden brown. The smell is amazing. Allow the scones to cool on a baking rack for at least 20 minutes or until cool enough to glaze.

Fresh Peach Scones - Peaches Part 1 - Square Scones
Square Scones

Prepare the glaze by using powdered sugar, vanilla and cream. Mix together well until the glaze runs in a steady stream from your whisk or spoon. Drizzle over the scones using a piping bag or freezer bag. Or if you want, just drizzle with a spoon.

Finished Glazed Scones

These scones can be made ahead and frozen unbaked. Freeze them in a baking sheet. Once completely frozen, you can stack in a container. Bake according to the recipe. Or freeze the baked scones and when you are ready to enjoy, bring to room temperature and heat in a 350 degree oven until warm. You will want to store your baked scones in the refrigerator if they are not eaten all at once!

Fresh Peach Scones - Peach Part 1 - double batch
Oh my goodness – my double batch of peach scones

Fresh Peach Scones are a delicious treat that can be enjoyed as a breakfast scone or any time.

This is the first recipe of my fresh peach adventure – Fresh Peach Scones – Part 1. Stay tuned for Part 2 where I make another delicious and easy recipe from these beautiful fresh peaches. Enjoy!

Fresh peach Scones - Peaches Part 1
Fresh Peach Scones – ready for tea
Fresh Peach Scones
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Fresh Peach Scones

These are delicious and tender fresh peach scones. Presented in two shapes – traditional wedge or a square, these scones are great for a breakfast tea. Can be frozen as well.
Course Scones
Keyword afternoon tea scones, Fresh Peach Scones, Fresh Peaches
Prep Time 25 minutes
Cook Time 20 minutes
Cooling 15 minutes
Total Time 1 hour
Servings 10 scones

Ingredients

  • 3 cups all purpose flour
  • ½ cup light brown sugar
  • 1½ tbsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, cold and cubed
  • 2 large eggs
  • ¾ cup heavy cream
  • 1 tsp vanilla
  • 1½ cup fresh peaches, chopped and peeled You can leave the skin on if you prefer.

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2-3 tbsp cream may need to add more if not glaze consistency

Instructions

  • Prepare peaches and set aside
  • Cube butter and place in refrigerator to keep cold.
  • In a bowl, mix cream, eggs, and vanilla. Set aside.
  • In food processor bowl, place flour, brown sugar, baking powder and salt. Pulse to mix.
  • Take cold butter and place in food processor. Pulse till cut in and forms small pea sized pieces of butter.
  • Add cream, egg and vanilla mixture. Pulse until begins to form dough. Do not over process.
  • Turn dough mixture out onto floured surface. Add prepared peaches and gently knead to mix. Dough will feel moist.
  • Form into an 8 inch round. Cut into 8-10 wedges.
  • Prepare the baking sheet with a silicon pad or parchment paper.
  • Place the scones on the prepared baking sheet and chill in freezer for 20 minutes. This allows the scone to firm up prior to baking.
  • Preheat oven to 425°.
  • Bake the chilled scones for 15-20 minutes or until golden brown. These scones will slightly spread.
  • Remove and allows to cool for 20 minutes prior to glazing.

MAKING SQUARE SCONES

  • Prepare as above.
  • Add peaches in with the dough in the food processor. Pulse to combine. Do not over process.
  • Turn dough out onto floured surface and slightly knead.
  • Press the dough into a 6×12 rectangle. Cut into 8 squares, 3×3
  • Place on prepared baking sheet. Bake as above, for 15-20 minutes or until golden brown.
  • Remove and cool on rack for 20 minutes. These scones will spread slightly during baking.
  • Apply vanilla glaze as above.

VANILLA GLAZE

  • Mix powdered sugar, vanilla and cream together in bowl. Should be slightly runny.
  • Place in piping bag or freezer bag. Pipe into cooled scones.°

Notes

These scones can be made ahead and frozen unbaked.  To bake them, preheat oven as above and baked until golden brown.  Glaze as above.
You can also freeze them baked.  To reheat, preheat oven to 350 degrees.  Bring to room temperature and warm for 15 – 20 minutes.
Your prepared scones should be stored in the refrigerator if not served right away!
NOTE:  These scones can be made completely by hand if you prefer.
This recipe was adapted from https://bake-eat-repeat.com/peach-scones-recipe/
 
 
 
 
 
 

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