These lightly sweet, fresh peach scones are combined with fesh raspberries for a lovely Summer fruit scone! Topped with a sweet glaze.
I couldn’t let this week of celebrating peaches end without baking up something a little sweet. These peach scones are absolutely filled with fresh peach and raspberries.These scones are perfect for enjoying any time of day!
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 in to 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.
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.
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.
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 in to wedges.
Get the Recipe: Peach Melba Scones
- 1 1/4 cups (192.5 ml) fresh peaches, peeled and cut into chunks
- 2/3 cup (80 ml) fresh raspberries
- 1 1/2 tsp. (1.5 tsp.) fresh lemon juice
- 1/2 cup (127.33 ml) heavy, 35% whipping cream, (can use lighter cream)
- 1 3/4 cups (218.75 g) all-purpose flour
- 1/4 cup (50 g) white sugar
- 1/4 tsp. (0.25 tsp.) salt
- 2 tsp. (10 g) baking powder
- 1/4 tsp. (1.15 g) baking soda
- 6 Tbsp. (85.2 g) cold butter, cut into 6 pieces
- 1/2 large (0.5 ) egg, break 1 egg into cup, stir together, then use half
- 1 tsp. (4.2 ml) vanilla
- Cream or milk, for brushing before baking
- Turbinado or white sugar, for sprinkling before baking
- 1 cup (120 g) icing/confectioners' sugar
- 2 Tbsp. (2 Tbsp.) cream or milk, add enough to make a thin glaze
- Preheat oven to 425 F. 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 in to a 1-inch thick round disc. Using a sharp knife, cut disc in to 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.