These lightly sweet, fresh peach and raspberry scones are a perfect Summer fruit scone! Topped with a sweet glaze.
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.
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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Get the Recipe: Peach Melba Scones
Ingredients
- 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
Glaze:
- 1 cup icing/confectioners’ sugar
- 2 Tablespoons cream or milk, add enough to make a thin glaze
Instructions
- 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.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Raspberries and peaches, such a great combination, I will give this a try!
Thanks so much, Anna :)
What a great way to showcase fresh summer peaches. Your photos are beautiful!
Thanks so much, Karen :)
Your scones look so good! I may need to do some baking this weekend…
Thanks so much, Shareba :) I think you would enjoy them!
Peaches are definitely in season, and I’m loving the combination with raspberry here! Thanks for sharing!!
Thanks so much, Eden :)
OMG ! You did it again ! I just made 1 hour ago, and my mom and I are just ate. It is so delicious and not sweet , outside crispness and inside is soft but not gooey at all . I don’t have raspberry ,so only I was adding Peach, but no problem. Still very very good !!
The first thing on my mind, when I was doing dough from blender, that was so soft and wet.
And plus Peaches are adding , OMG ! I was afraid of failed .
But it came out wonderful smell and top of scorns are perfect brown color !
Thank you , thank you , thank you ! I never failed or dislike at all on your receipe that I made them so far !
Thanks so much, Yuri and so glad you enjoyed them :)
What a wonderful combination! The color alone is gorgeous and you know how much I love baked goods. I bet these are memorable with a nice crunchy top and soft warm middle – what a treat!
Thanks Tricia :) These were perfect with all the fresh fruit!
Oh my god Jennifer you have my stomach rumbling like crazy. These scones are just gorgeous!
Thanks Sarah. I am sitting here now wishing there were some left ;)
I made these and they are as good as they look! This is a keeper!
So glad you enjoyed them, Eileen :)
Seriously, these are the prettiest scones EVER, Jennifer!! And I am going CRAZY over the flavor!! Peach melba?! Holy cow – I NEED about a dozen of these pronto! Thinking I sure triple the recipe since these freeze well so I can have them on hand ALWAYS. Perfect, girlfriend! Cheers!
Thanks so much, Cheyanne :)
Oh, I’m just dying over these, Jennifer! I’m heading out to get some peaches tomorrow and pick some raspberries, too. My goodness, sometimes the beauty of your food leaves me speechless – seriously!
A funny little story: I was cleaning out my ridiculously long list of ‘favourites’ and came across a file marked ‘stunning food photos’. It was at least 3 years old since it was updated but the thing that made me smile so much was that at least half of the photos in that file were yours! :) You’ve always been an inspiration!
Thanks so much, Robyn and that is a funny story :) I appreciate it!
OMG Jennifer, these scones look fabulous. So seasonally perfect. Can’t wait to add them to my favorite scones list.
Thanks Mary Ann :)
A very nice combination for a scone, I would like to try this recipe as soon as I can.
I can eat a scone anytime of the day.
I especially like them as a snack before bedtime with a cup of tea.
Honestly what really had me were your pictures of the scones, great shots Jennifer!
They look so sweet! :-D
Pinned!
Thanks so much, Dalila! And these have a ton of fruit in them, so perfectly acceptable for breakfast, too :)
What a great idea!! Raspberries and peaches normally make up my breakfast smoothie, but I really like the idea of having them in scone-form, instead ;) Gorgeous pictures!
Thanks so much :) It’s a winning combination, for sure :)
Just gorgeous scones! I adore the raspberry-peach pairing!
Thanks Laura :)
I’m imagining a bite of these and crying to myself that it’s only in my imagination. This is one of my all time favorite combinations, raspberries and peaches and I think the name peach melba is so fun too!
Thanks Chris. They were really delicious and they were so fruity, I didn’t feel guilty eating them in the morning :)