These lightly sweet, fresh peach and raspberry scones are a perfect Summer fruit scone! Topped with a sweet glaze.

peach and raspberry scones on cooling rack

These peach scones are absolutely filled with fresh peach and raspberries. These scones are perfect for enjoying any time of day!

Ingredients and substitutions

Peaches – fresh peaches are ideal for these scones, though I suspect frozen (and thawed) peaches would work here as well.

Raspberries – fresh raspberries will work best in these scones. Frozen raspberries may work, though I haven’t tested them here.

Heavy Whipping Cream – This would be 35% b.f. cream. You can easily use a lighter cream or milk in place of the heavy cream in these scones. Of course, they won’t be as rich, but they will still be lovely.

Recipe Tips

  • These scones are a breeze to make in the food processor, so it’s worth busting it out if you have one. If not, simply mix by hand in a bowl. I try to sneak as much fruit as I can into the dough, but not so much that there isn’t enough dough to hold them all together. Good-sized peach chunks are nice, for great bites of fruit.
  • The process of incorporating the fruit is a bit of a messy affair, as the moisture from the peaches will make things a bit slimy. You’ll also want to be as gentle as you can to avoid crushing all the raspberries. Just do your best and try to sneak as much fruit as you can in here and there and press together gently and firmly. It doesn’t have to be pretty, just together enough to cut into wedges.
peach and raspberry scones on cooling rack

Making ahead, storing and freezing

Scones are always best on the day they are baked, but can be stored at room temperature for another day or so. These scones freeze beautifully. If glazed, simply freeze on a baking sheet, then transfer to a freezer container once the glaze is frozen. Thaw at room temperature.

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peach and raspberry scones on cooling rack

Get the Recipe: Peach Melba Scones

Fresh peach and raspberry scones, topped with a sweet glaze drizzle. A perfect Summer scone that uses the best of the season fruit.
5 stars from 3 ratings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 scones


  • 1 1/4 cups fresh peaches, peeled and cut into chunks
  • 2/3 cup fresh raspberries

Scone Dough:

  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 cup heavy, 35% whipping cream, (can use lighter cream)
  • 1 3/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 6 Tablespoons cold butter, cut into 6 pieces
  • 1/2 large egg, break 1 egg into cup, stir together, then use half
  • 1 teaspoon vanilla
  • Cream or milk, for brushing before baking
  • Turbinado or white sugar, for sprinkling before baking


  • 1 cup icing/confectioners’ sugar
  • 2 Tablespoons cream or milk, add enough to make a thin glaze


  • Preheat oven to 425 F. (non-convection). Line a baking sheet with parchment paper and set aside. Prepare the fruit and set aside.
  • Measure out the cream and add the lemon juice to it. Stir to combine then set aside.
  • (If you don't have or want to use a food processor, simply recreate the steps in a large bowl by stirring in). In a food processor, combine the flour, sugar, salt, baking powder and baking soda. Pulse a few times to combine. Add the butter chunks and process until butter pieces are the size of small peas.
  • Add 1/2 egg and vanilla to reserved cream and stir to combine. With processor running on low, slowly begin adding cream mixture, just until dough comes together in to a ball. (I usually use pretty much all of it). Turn dough out on to a well-floured work surface.
  • Scatter fruit over top of dough and with floured hands (or sprinkling additional flour as necessary to control the stickiness), incorporate fruit (try to tuck as much of it in as you can) and shape into a 1-inch thick round disc. Using a sharp knife, cut the disc into 8 equal wedges. Transfer pieces to prepared baking sheet, leaving room between each piece.
  • Brush scones with whipping cream (or milk) and sprinkle with turbinado or white sugar. Bake in preheated oven for about 13-15 minutes or until golden. Remove to a cooling rack to cool completely.
  • If desired, drizzle with icing sugar glaze.
Cuisine: American, Canadian
Course: Snack
Serving: 1serving, Calories: 277kcal, Carbohydrates: 32g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 56mg, Sodium: 193mg, Potassium: 226mg, Fiber: 2g, Sugar: 9g, Vitamin A: 591IU, Vitamin C: 5mg, Calcium: 76mg, Iron: 2mg
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